Your sweet tooth has met its dream cake in my old-fashioned coconut buttermilk cake! Creamy, tangy buttermilk and vibrant coconut combine to create an out-of-this-world buttermilk cake that puts to shame all other fruit cake recipes.
You may need more than one slice to fully believe this flavor — go ahead and indulge! Cake recipes won’t tell!
If you’re a coconut nut I hope you’ll try my coconut cupcakes, coconut cake, coconut pound cake, and my coconut sheet cake!
Let’s bake this!
What I Love About This Recipe
I most love that just the name — coconut buttermilk cake — makes my mouth water! Who knew two simple ingredients could be so good together?
- Perfect buttery, chewy texture!
- Coconut flavor at its best
- Great for parties, barbecues, and more
- Crowd favorite!
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How To Make Coconut Buttermilk Cake Recipe
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Spray a 9X5-inch loaf pan with non-stick cooking spray. Preheat oven to 350 degrees.
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Make the cake: Combine flour, baking powder, and salt and set aside.
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In the bowl of a stand-up mixer, add butter and granulated sugar and beat on medium for 8 minutes.
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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.
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Add the flour mixture in 3 additions, alternating with two- 1/2 cup additions of buttermilk and mix until incorporated.
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Mix in 1 1/4 cups of the coconut.
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Pour batter into the prepared loaf pan and bake in preheated oven for about 60 minutes. Allow the cake to cool in the loaf pan set on a wire rack. Remove from pan and allow the cake to cool completely.
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Make the topping: Spread the remaining 1/4 cup of coconut in a single layer on a baking sheet. Bake until the coconut is golden. Remove from oven and cool.
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In a small bowl, whisk together the powdered sugar and 1 1/2 tablespoons of the remaining buttermilk. Add an additional buttermilk until you reach a nice thick pour-able consistency. Drizzle glaze over completely cooled cake and top with toasted coconut!
Buttermilk Coconut Cake Ingredients
- Buttermilk: Buttermilk is a magic baking ingredient. Tangy but creamy, it helps baked goods rise without being overpoweringly sour.
- Coconut Extract: This is very important for the flavor of your cake — get coconut extract, not coconut oil or flavoring. The ratios of the actual flavors vary with each, and coconut extract will give you the smoothest coconut flavor for this cake.
- Ingredient Addition: Follow the steps when adding your ingredients! Baking is a science. If you just dump all the ingredients together, you’ll end up with a dense, inedible cake. Remember chemistry!
Tips
- Oven: Do not overbake your cake! If your skewer comes out clean, the cake will be slightly overdone, 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 than the recipe calls for.
- Pan: You need a 9X5-inch pan to accommodate the volume of batter in this recipe.
- Glaze: 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.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Wrapped or in a container, your cake can sit in the fridge for up to a week, no problem! This is the best storage option if you’ve put the glaze on. It keeps the glaze nice and chilled!
- Can You Freeze This? Yes! This cake stores wonderfully in the freezer. Wrap it in cling wrap or put it in a sealed container, and you can let it sit in the freezer for up to 4 months.
- To thaw, let it sit in the fridge until it’s slice ready. I know a lot of people who like their pound cake a little on the frozen side, so use your judgment!
- Make-Ahead Tips: Unfortunately, like most cake recipes, this cake can’t really be made ahead. Once you start adding one ingredient, the others have to follow soon after! But! This cake does store very well, so if you need to make it a day or two before an event, it can sit at room temperature with no problem — just withhold your glaze until serving if you plan to do that! The dairy in the glaze cannot be outside of the fridge.
- Food Safety: If you’d like more info on food safety check out this link.
More Delicious Cakes To Try
- Sock It To Me Cake
- Lemon Buttermilk Cake
- Berry Chantilly Cake
- Red Velvet Bundt Cake
- Butterfinger Cake
- Hummingbird Cake
- Louisiana Crunch Cake
- Apple Bundt Cake
Craving more delicious recipes? I hope you’ll join our cooking family! Subscribe to Gonna Want Seconds and receive all our latest recipes delivered straight to your inbox! Absolutely free to you and we never share your email address.
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 sweetened shredded coconut divided
Instructions
Cake:
- Spray a 9X5-inch loaf pan with non-stick cooking spray. Preheat oven to 350°F (177°C).
- In a medium bowl combine flour (2 cups), baking powder (1 1/2 teaspoons), and salt (1/2 teaspoon) and set aside.
- In the bowl of a stand-up mixer, add butter (1 ½ sticks) and granulated sugar (1 cup) and beat on medium for 8 minutes (Yes, 8 minutes!). Scrape down the bowl as needed.
- Add vanilla (1 teaspoon) and coconut extract (1/2 teaspoon) to the bowl. Add the eggs (3 large) 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 ¼ 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 the pan and allow the 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°F (177°C) 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 (1 cup) and 1 1/2 tablespoons of the remaining buttermilk. Add an 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!
Fans Also Made:
Notes
- Oven: Do not overbake your cake! If your skewer comes out clean, the cake will be slightly overdone, 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 than the recipe calls for.
- Pan: You need a 9X5 inch pan to accommodate the volume of batter in this recipe.
- Glaze: 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.
Nutrition
Source: Martha Stewart
Reader Interactions
Comments
Trackbacks
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[…] had me at pound cake. Add the words buttermilk + coconut? YUM. I am going to have to try this Coconut Buttermilk Pound Cake soon. Maybe I should run several miles […]
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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 […]
Beth says
How would you suggest altering the cook time if I wanted to make this in 2 round cake pans?
Kathleen says
Hi 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
I’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
Hi 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
Probably the most delicious cake I’ve made. it turned out perfectly and my husband loved it. Everyone should try this receipe
Kathleen says
Thank you Shez. You made my day 🙂
Chloe says
These look delicious! i will have to try it soon
Kathleen says
Hope you do 🙂
Julie says
This cake looks wonderful Kathleen! This would be wonderful to serve for Easter. Look forward to trying it!
Kathleen says
Thanks Julie! It’s a great cake for Easter!
Jessica H. says
I 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
Oh, I forgot! My sister doesn’t even like coconut, and she loved this cake! She took two pieces.
Kathleen says
Even better to know! LOL 😉
Kathleen says
Hey 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
Have you ever tried lemon extract in it. I love lemon and coconut together.
Kathleen says
Hi Cinda. No, I haven’t, but I agree with you the lemon and coconut are a great combination. Should work out well 🙂
Lawnrence says
oooh this sounds incredible! i will have to try it soon! thanks for sharing!
Kathleen says
You’re so welcome Lawnrence! Hope you give it a try!!!
Lorraine says
in the UK.
What does 1 1/2 sticks of butter look like in kg or lbs please.
Kathleen says
Hi Lorraine. 1 1/2 sticks is 6 ounces.
John says
Great 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
Hey John I’m so happy it was a hit at your potluck! Thanks for sharing 🙂
Naeema says
Is it one cup of buttermilk or a half of cup of buttermilk?
Kathleen says
Hi 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
This cake looks wonderful Kathleen! This would be wonderful to serve for Easter. Look forward to trying it!
Kathleen says
Thanks Kelley! I agree this would be perfect for Easter! Can you believe I still haven’t planned my menu?!!! YIKES!
Tammy says
How much sugar? I don’t see any mentioned except for the powdered sugar in the glaze.
Kathleen says
Hi Tammy. It’s 1 cup. I’ve amended the recipe. Thanks so much for catching that! 🙂
dina says
i made it today and posted it on my blog. it is sooo good!
Kathleen says
Hi Dina. I’m happy to hear you liked it. It’s so delicious isn’t it?!!!
jfitz says
Sorry, I misspelled recipe.
jfitz says
oops… 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
Oh 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
I don’t see where you amended the recipe.It still reads powdered sugar.
Kathleen says
Hi 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
I love all things coconut! This sounds so lovely!
Kathleen says
Thanks so much Joanne 🙂