Description
A nostalgic coconut cake with a moist crumb and plenty of shredded coconut, perfect for birthdays and gatherings.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 cups white sugar
- 1 cup buttermilk
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking dish or prepare two 8–9 inch cake pans with butter or nonstick spray.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3–5 minutes.
- Add eggs one at a time, then mix in vanilla until well combined.
- Alternately add the sifted dry ingredients and the buttermilk to the butter mixture, starting and ending with dry ingredients.
- Gently fold in the shredded coconut until evenly distributed.
- Pour the batter into the prepared pans and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a cooling rack.
Notes
For extra flavor, top with a simple glaze, cream cheese frosting, or toasted coconut.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: coconut cake, dessert, old-fashioned