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.

Nutriscore Rating: 34/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 12

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)

Directions

Step 1

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.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3

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.

Step 4

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

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.

Step 6

Gently fold in the sweetened shredded coconut until evenly distributed.

Step 7

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Step 8

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 9

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.

Step 10

To make the frosting, beat the cream cheese and powdered sugar in a large bowl until smooth and creamy, about 2-3 minutes.

Step 11

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.

Step 12

Gently press the shredded coconut garnish onto the sides and top of the cake for decoration.

Step 13

Refrigerate the cake for at least 30 minutes to allow the frosting to set. Let it come to room temperature before serving.

Step 14

Slice and enjoy this moist and flavorful Buttermilk Coconut Cake!

Nutrition Facts

Serving size	2444.8 grams (2444.8g)

Amount per serving	% Daily Value*
Calories	9015

Total Fat 383.80g	492%
Saturated Fat 251.60g	1258%
Polyunsaturated Fat 0.50g
Cholesterol 1539mg	513%
Sodium 4312mg	187%
Total Carbohydrate 1354.50g	493%
Dietary Fiber 30.80g	110%
Total Sugars 1037.70g
Protein 91.90g	184%

Vitamin D 408IU	2038%
Calcium 760mg	58%
Iron 21mg	118%
Potassium 1671mg	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.

Source of Calories

Fat: 37.4%

Protein: 4.0%

Carbs: 58.6%