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Coconut Cake IV
Coconut Cake IV
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Moist butter cake with coconut extract, flaked coconut, and buttermilk for a tropical twist.
Ingredients:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup butter, room temperature
  • 2 cups white sugar
  • 5 eggs, room temperature
  • 1 teaspoon coconut extract
  • 1 cup buttermilk, room temperature
  • 1 cup flaked coconut
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C), then generously grease and flour a 10-inch tube pan.
  • Combine the flour, baking powder, and salt, then set aside.
  • Using an electric mixer, cream together butter and sugar in a large bowl until light and fluffy. The mixture should become visibly lighter in color. Gradually add room-temperature eggs one by one, ensuring each egg is fully incorporated before adding the next. Stir in coconut extract.
  • Alternate adding the flour mixture and buttermilk, mixing until just combined. Gently fold in coconut until evenly distributed. Transfer batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for about 1 hour, or until a toothpick comes out clean when inserted into the cake.

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