Description
A Moist Buttermilk Coconut Cake baked as a loaf, folded with sweetened coconut and finished with a buttermilk glaze and toasted coconut on top.
Ingredients
For the Cake:
1½ sticks unsalted butter, room temperature
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon coconut extract
3 large eggs
1 cup buttermilk
1¼ cups sweetened shredded coconut
For the Topping:
1 cup powdered sugar, sifted
2 tablespoons buttermilk
¼ cup sweetened shredded coconut, toasted
Instructions
1. Preheat the oven to 350°F and spray a 9×5-inch loaf pan with cooking spray.
2. Combine the flour, baking powder, and salt in a medium bowl; set aside.
3. Beat the butter and sugar together for 8 minutes until creamy. Add the vanilla and coconut extracts, then add the eggs one at a time, mixing well after each addition.
4. Alternate adding the flour mixture (in 3 additions) with the buttermilk (in two ½-cup additions) on low speed until incorporated.
5. Fold in 1¼ cups of shredded coconut with a spoon.
6. Pour the batter into the prepared pan and bake about 60 minutes, until a skewer inserted into the center comes out with a few moist crumbs rather than fully clean.
7. Cool in the pan on a wire rack, then remove and cool completely.
8. Toast the remaining coconut at 350°F for 5–10 minutes, until golden.
9. Whisk the powdered sugar with the buttermilk to your desired consistency, drizzle over the cake, and top with the toasted coconut.
Notes
Beat the butter and sugar the full time listed so the batter has enough air worked in.
Let the cake cool completely before glazing, or the glaze will melt and slide off.
Watch the coconut closely while toasting — it can burn quickly.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 552
- Sugar: 49g
- Fat: 26g
- Carbohydrates: 74g
- Protein: 7g