November 18, 2015

46 | 52 Coconut Buttermilk Cake

Coconut and buttermilk. Sounds like the perfect pair for a cake, right?

I thought so.

There was some buttermilk in the fridge that needed to be used up and I hadn't baked anything with coconut in such a long time, so this seemed to be the perfect recipe:

Coconut Buttermilk Cake

For the cake:

170 g (1 1/2 sticks) butter, room temperature
260 g (2 cups) flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
200 g (1 cup) sugar
1 teaspoon vanilla extract
3 eggs
240 ml (1 cup) buttermilk
120 g (1 1/4 cups) shredded coconut 

For the glaze:
2 tablespoons buttermilk
25 g (1/4 cup) shredded coconut
130 g (1 cup) powdered sugar
  • Preheat oven to 175°C (350°F).
  • Combine flour, baking powder, and salt and set aside.
  • Beat together butter and sugar for 5 minutes. Add vanilla. Add eggs one at a time and mix well after each addition.
  • Add buttermilk and flour mix alternatingly. Fold in coconut.
  • Pour batter into prepared pan (loaf or bundt cake) and bake for about 60 minutes. Let cool.
  • Bake remaining shredded coconut for about 5-10 minutes in the oven until golden brown (be careful not to burn it). Let cool. 
  • For the glaze, whisk together powdered sugar and buttermilk. Drizzle over cake and sprinkle with toasted coconut.

My modifications:

The taste:
Good! Very moist and 'milky'. And coconutty, of course.

What's your favorite coconut recipe?

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