Coconut Buttermilk Cake
Coconut buttermilk cake is flavor-packed and perfectly smooth, bringing an elegant finishing touch to any party, barbecue, or summertime dinner!
Servings 8 people
- 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
- 1 cup powdered sugar sifted
- 2 tablespoons buttermilk
- 1/4 cup sweetened shredded coconut divided
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.
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!
Serving: 1/8 of the recipe | Calories: 553kcal | Carbohydrates: 74g | Protein: 7g | Fat: 26g | Saturated Fat: 17g | Cholesterol: 111mg | Sodium: 253mg | Potassium: 239mg | Fiber: 2g | Sugar: 49g | Vitamin A: 668IU | Calcium: 92mg | Iron: 2mg