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Coconut buttermilk cake loaf with slices

Coconut Buttermilk Cake

This Coconut Buttermilk Cake is incredibly moist, tender, and loaded with coconut flavor. The texture is beyond incredible! You're going to love this one!!
Course Dessert
Cuisine American
Keyword Coconut Buttermilk Cake, Coconut Buttermilk Cake Recipe, How Do I Make Coconut Buttermilk Cake, How To Make Coconut Buttermilk Cake
Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Servings 8 people
Calories 553kcal
Author Kathleen



  • 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