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Coconut buttermilk cake loaf with slices

Coconut Buttermilk Cake

Coconut buttermilk cake is flavor-packed and perfectly smooth, bringing an elegant finishing touch to any party, barbecue, or summertime dinner!
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