Buttermilk Coconut Cake
Discover the tropical charm of this irresistibly moist Buttermilk Coconut Cake, a show-stopping dessert perfect for any occasion. Bursting with sweetened shredded coconut and enriched with tangy buttermilk, this decadent cake features a soft, tender crumb that melts in your mouth. Topped with a luscious cream cheese frosting and a generous coconut garnish, it offers a delightful balance of creamy and sweet flavors. Whether you're hosting a party or treating yourself, this homemade layer cake is a crowd-pleaser with its simple preparation and beautiful presentation. With just 30 minutes of prep time, this recipe will easily become a new favorite.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Buttermilk
- 1 cup Sweetened shredded coconut
- 8 ounces Cream cheese (softened)
- 4 cups Powdered sugar
- 1 cup Sweetened shredded coconut (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar with a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Gently fold in the sweetened shredded coconut until evenly distributed.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then turn them out onto wire racks, remove the parchment paper, and let them cool completely.
To make the frosting, beat the cream cheese and powdered sugar in a large bowl until smooth and creamy, about 2-3 minutes.
Place one cake layer on a serving plate and spread a layer of frosting on top. Add the second layer on top and frost the entire cake with the remaining frosting.
Gently press the shredded coconut garnish onto the sides and top of the cake for decoration.
Refrigerate the cake for at least 30 minutes to allow the frosting to set. Let it come to room temperature before serving.
Slice and enjoy this moist and flavorful Buttermilk Coconut Cake!
Nutrition Facts
Calories |
9015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 383.8 g | 492% | |
| Saturated Fat | 251.6 g | 1258% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1539 mg | 513% | |
| Sodium | 4312 mg | 187% | |
| Total Carbohydrate | 1354.5 g | 493% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 1037.7 g | ||
| Protein | 91.9 g | 184% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 760 mg | 58% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1671 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
