Our old-fashioned Coconut Buttermilk Pound Cake has just the right amount of sweetness balanced with a bit of tang. The texture of this cake is sublime!
This is one of those recipes you find, and because it’s ever so slightly better than the rest, you can’t believe your luck in finding it! I’m a big fan of a good pound cake and an even bigger fan of coconut so when I saw this recipe I couldn’t wait to try it! Those two little facts aside, this recipe knocked my socks off! The texture of the cake was really something special. It definitely has a pound cake texture but it has an amazing tenderness that is really,really lovely.
The flavor of this old fashioned coconut buttermilk pound cake has just the right amount of sweetness balanced with a bit of tang. It’s the buttermilk that adds the subtle tang and creates a bit more complexity in the overall flavor. The buttermilk also helps make this a wonderfully moist pound cake. After making this cake a few times I added 1/2 teaspoon of coconut extract to the recipe to enhance the coconut flavor.
This cake tastes like the “perfect Old Fashioned Buttermilk Coconut Pound Cake”. Close your eyes and take a bite and you can almost hear your grandma whispering in your ear……
RECIPE NOTES: The instructions call for the cake to be baked until a skewer inserted in the center of the cake comes out with a few moist crumbs clinging to. Don’t over bake the cake. If your skewer come out clean, the cake will be slightly over done, and you will miss the fabulous moistness the cake is supposed to have. If your oven temperature tends to run a bit hot, either turn it down or check the cake for doneness a few minutes earlier that the recipe calls for.
The original recipe calls for the caked to be baked in a smaller loaf pan. Don’t even think about trying it! You definitely need need a 9X5 inch pan to accommodate the volume of batter in this recipe!
When making the glaze, add the second tablespoon of buttermilk slowly so you can control the thickness of the glaze. You may not need the entire second tablespoon. My glaze got a little thinner than I like in the photo!
Serves 8
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Source: Martha Stewart
Coconut Buttermilk Cake
Ingredients
Cake:
- 1 1/2 sticks Unsalted Butter At Room Temperature
- 2 Cups All-Purpose Flour
- 1 1/2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1 Cup Granulated Sugar
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Coconut extract
- 3 Large Eggs
- 1 Cup Buttermilk
- 1 1/4 Cups Sweetened Shredded Coconut
Topping:
- 1 Cup Powdered Sugar Sifted
- 2 Tablespoons Buttermilk
- 1/4 Cup Cups Divided Sweetened Shredded Coconut-Divided
Instructions
CAKE:
- Spray a 9X5 inch loaf pan with non-stick cooking spray. Preheat oven to 350 degrees.
- In a medium bowl combine flour, baking powder, and salt and set aside.
- In the bowl of a stand-up mixer, add butter and granulated sugar and beat on medium for 8 minutes (Yes, 8 minutes!). Scrape down the bowl as needed.
- Add vanilla and coconut extract to the bowl. Add the eggs one at a time and mix well, scraping down the bowl, after each addition.
- Set the mixer to low and add the flour mixture in 3 additions, alternating with two- 1/2 cup additions of buttermilk (You will be adding 1 cup total of buttermilk), and mix until incorporated.
- Using a large spoon mix in 1 1/4 cups of the coconut.
- Pour batter into prepared loaf pan and bake in preheated oven for about 60 minutes or until a skewer inserted into the center comes out with a few moist crumbs. Allow the cake to cool in the loaf pan set on a wire rack. Remove from pan and allow cake to cool completely.
Topping:
- Spread the remaining 1/4 cup of coconut in a single layer on a baking sheet. Place in a 350 degree oven for 5-10 minutes, stirring often, or until the coconut is golden. Remove from oven and cool.
- In a small bowl, whisk together the powdered sugar and 1 1/2 tablespoons of the remaining buttermilk. Add additional 1/2 tablespoon of buttermilk a couple of drops at a time until you reach a nice thick pour-able consistency. Drizzle glaze over completely cooled cake and top with toasted coconut!
Nutrition
Reader Interactions
Comments
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[…] got this recipe for Coconut Buttermilk Cake from Gonna Want Seconds in my box. I have some leftover buttermilk from St. Patrick’s Day, so I thought I’d […]
CA says
May 5, 2019 at 5:51 pmI made this cake according to directions other than an additional 1/2 t coconut extract and it tastes good but the texture is very disappointing. It crumbles when cut, it doesn’t hold up to slicing like a regular pound cake. I found it to be a tad bit dry too.
Kathleen says
May 20, 2019 at 11:55 amHi CA. Gosh, dry is the last thing I’d call this cake. Honestly, I’m crazy about its texture too. I totally agree that it’s not as firm when cut as a standard pound cake would be. I’m sorry I can’t be of any help. I wish it had worked out better for you. NO worries though we have lots more coconut cakes to try <3
Marian Jinkman says
August 20, 2018 at 11:44 amVery good cake but way overdone when I took out of oven at 52 min. My oven is spot on with oven thermometer. I will try 40 – 45 min next time.
Kathleen says
August 20, 2018 at 3:00 pmHi Mirian. I’m so sorry the baking time was off for you! I know how disappointing that is! Thank you for letting everyone know.
Lucinda says
June 11, 2018 at 5:30 amDon’t you think you should list the coconut that goes into the cake under “cake” instead of “topping”?
Kathleen Smith says
June 11, 2018 at 4:11 pmHi Lucinda! You are absolutely right! Thank you so much for your suggestion. I’ve amended the recipe instructions to reflect that. Have you made this cake? We’d love to hear back from you if you do. It really is a fabulous cake! <3 Thank you again!
Crystal says
June 12, 2016 at 11:21 pmIs there any other type of baking pan I can use? Would a bundt pan or a tube pan work?
Kathleen says
June 13, 2016 at 4:25 amHi Crystal! I haven’t made this in any other types of pans. Sorry!
Terry OBrien says
June 2, 2016 at 9:40 pmI was wondering if you could make mini cakes and how long would you bake them. I’d like to give them as gifts. I bought 6 mini pound cake loafs, and thought it would a great gift. Everyone that’s tasted it, loves it.
Terry OBrien says
May 29, 2016 at 3:56 amI made this cake two times in one day. The first time I thought I forgot to include the powered sugar in the batter and added it after creaming the butter and granulated sugar. I didn’t understand that the powdered sugar was only for the glaze and not to be included in the batter. I used the 9×5 pan and it overflowed. So I made it again, and again I used both the granulated and powdered sugar in the batter, but used two smaller loaf pans. It came out really good, but I think it would have been better if I did not use the powdered sugar in the batter. This needs to be clear on your recipe to just use the powdered sugar only for the glaze and not include it in the batter. No one but me knows the mistake and loved it anyway. Please clarify on your recipe about the use of the powdered sugar. Maybe that’s what caused the overflow.
Kathleen says
May 31, 2016 at 4:59 pmHi Terry. I’m sorry the instructions confused you. I’ve gone back and labeled the sugar as granulated sugar. Hopefully that makes things clearer 😉 Thank you for your input!
Beth says
May 25, 2016 at 3:39 pmHow would you suggest altering the cook time if I wanted to make this in 2 round cake pans?
Kathleen says
May 25, 2016 at 9:47 pmHi Beth. I’m sorry I haven’t made this recipe in 2 round pans yet so I can’t give you any advice on that 🙁
Lynne says
May 13, 2016 at 2:17 amI’m taking this to work tomorrow as some coworkers and I are celebrating our boss who is expecting baby number three! We are having a little baby shower at a local restaurant for her. Do you have any suggestions on how to transport or store this? It is in the oven as I write this! It’s going to be amazing!
Kathleen says
May 13, 2016 at 3:54 amHi Lynne. How fun! It definitely needs to be stored in the refrigerator. I generally stick 5-6 toothpicks on the top, then cover it with plastic wrap. The toothpicks hold the plastic wrap just off the surface of the frosting. 🙂 Hope that helps! Have a great time.
Shez says
April 16, 2016 at 3:27 pmProbably the most delicious cake I’ve made. it turned out perfectly and my husband loved it. Everyone should try this receipe
Kathleen says
April 16, 2016 at 9:05 pmThank you Shez. You made my day 🙂
Chloe says
March 28, 2016 at 3:54 pmThese look delicious! i will have to try it soon
Kathleen says
March 29, 2016 at 1:43 amHope you do 🙂
Julie says
October 2, 2015 at 11:40 amThis cake looks wonderful Kathleen! This would be wonderful to serve for Easter. Look forward to trying it!
Kathleen says
October 3, 2015 at 7:10 pmThanks Julie! It’s a great cake for Easter!
Jessica H. says
July 7, 2015 at 1:27 pmI made this cake last night. I made it almost as listed, but I left out the coconut extract because I don’t like the taste of it. I also eyeballed the glaze when I made it without using exact measurements (I added 1/8 teaspoon vanilla to the glaze). I also let it sit (accidentally) so it thickened into a cross between a glaze and a frosting. IT WAS SO GOOD. I only had a 8 1/2 inch loaf pan, so I made three cupcakes/muffins out of the excess batter. The cupcakes were done around the 30 minute mark, just FYI. I should have tented the pan when I took the cupcakes out because the loaf needed to bake for a little longer than an hour, and the top and sides got a little tough. That means that the cake was fine around the center, but the end pieces (or buttbread, depending on who you ask) were a little too done for my taste. All other pieces were rich, buttery and moist. Awesome recipe, and I can’t wait to try more recipes from this blog.
Jessica H. says
July 7, 2015 at 1:29 pmOh, I forgot! My sister doesn’t even like coconut, and she loved this cake! She took two pieces.
Kathleen says
July 8, 2015 at 3:19 amEven better to know! LOL 😉
Kathleen says
July 8, 2015 at 3:19 amHey Jessica. I’m so happy to hear about your experience with the recipe! Thanks so much for sharing. Good to know how to work the recipe with an 8 inch loaf pan!!! 🙂
cinda says
July 3, 2015 at 12:59 pmHave you ever tried lemon extract in it. I love lemon and coconut together.
Kathleen says
July 6, 2015 at 9:46 pmHi Cinda. No, I haven’t, but I agree with you the lemon and coconut are a great combination. Should work out well 🙂
Lawnrence says
May 1, 2015 at 5:54 pmoooh this sounds incredible! i will have to try it soon! thanks for sharing!
Kathleen says
May 2, 2015 at 12:54 amYou’re so welcome Lawnrence! Hope you give it a try!!!
Lorraine says
April 29, 2015 at 5:42 pmin the UK.
What does 1 1/2 sticks of butter look like in kg or lbs please.
Kathleen says
April 30, 2015 at 5:58 pmHi Lorraine. 1 1/2 sticks is 6 ounces.
John says
April 26, 2015 at 4:24 pmGreat recipe, this turned out beautifully. No substitutions or changes, perfect as is. I ended up using about 2/3rds of the glaze and coconut. Served this at a potluck with some sliced fresh strawberries and pistachio gelato. Huge hit with everyone there. Thanks for a keeper of a recipe. (Im actually having a slice of this with my morning coffee as I type!)
Kathleen says
April 28, 2015 at 1:24 amHey John I’m so happy it was a hit at your potluck! Thanks for sharing 🙂
Naeema says
April 24, 2015 at 12:26 amIs it one cup of buttermilk or a half of cup of buttermilk?
Kathleen says
April 24, 2015 at 11:51 pmHi Naeema. It’s 1 cup in the batter of the cake. I think the confusion is that you add it in 2 additions–1/2 cup at a time. Does that make sense? Lmk 😉
Kelley @ Chef Savvy says
March 30, 2015 at 9:23 pmThis cake looks wonderful Kathleen! This would be wonderful to serve for Easter. Look forward to trying it!
Kathleen says
March 30, 2015 at 10:06 pmThanks Kelley! I agree this would be perfect for Easter! Can you believe I still haven’t planned my menu?!!! YIKES!
Tammy says
March 27, 2015 at 12:44 pmHow much sugar? I don’t see any mentioned except for the powdered sugar in the glaze.
Kathleen says
March 28, 2015 at 2:50 amHi Tammy. It’s 1 cup. I’ve amended the recipe. Thanks so much for catching that! 🙂
dina says
March 27, 2015 at 12:00 ami made it today and posted it on my blog. it is sooo good!
Kathleen says
March 28, 2015 at 2:55 amHi Dina. I’m happy to hear you liked it. It’s so delicious isn’t it?!!!
jfitz says
March 26, 2015 at 3:16 pmSorry, I misspelled recipe.
jfitz says
March 26, 2015 at 3:15 pmoops… You might want to check your receipe. I think you left out 1c. sugar in the ingredients list. You listed only the powdered sugar so I used that to blend with the butter… 🙁
Martha listed 1c. granulated sugar for the cake and the powdered sugar for the glaze.
🙂
I was not happy with the results of the powdered sugar in the cake but I did not try it with the granulated sugar so I can’t compare… I ran out of coconut!
Kathleen says
March 28, 2015 at 2:59 amOh NO! I’m so very sorry!!! Honestly I really try so hard not to make any mistakes when I give out a recipe! You are of course right the recipe calls for 1 cup of sugar. I’ve amended the recipe. Sorry again to let you down!!! 🙁
Cheryl says
September 18, 2015 at 2:42 amI don’t see where you amended the recipe.It still reads powdered sugar.
Kathleen says
September 21, 2015 at 7:50 pmHi Cheryl. The recipe has been amended. The regular sugar is used in the Batter instructions in step 3. The powdered sugar is used in the Toppings instructions in step 2. Hope that helps 🙂
Joanne says
March 26, 2015 at 12:39 pmI love all things coconut! This sounds so lovely!
Kathleen says
March 28, 2015 at 2:59 amThanks so much Joanne 🙂