Buttermilk Coconut Cake Recipes

COCONUT-BUTTERMILK POUND CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1 1/4 cups coconut.
• Transfer batter to pan and bake until a skewer inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan on a wire rack set in a rimmed baking sheet, 1 hour. Remove cake from pan and let cool completely on rack. (Store at room temperature, wrapped in plastic, up to 4 days.)
• Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.

BUTTERMILK-COCONUT CAKE

Steps:

• Grease and flour two 8-inch or 9-inch round baking pans.
• Preheat oven to 375°.
• In medium bowl, stir together flour, baking powder and baking soda.
• In another bowl, beat the shortening and butter with mixer for about 30 seconds, or until softened.
• Add the sugar and vanilla; beat until fluffy.
• Add sugar and vanilla; beat until fluffy.
• Add the egg whites and beat until smooth (about 2 minutes).
• Add flour mixture and buttermilk alternately, beating on low speed after each addition just until mixture is combined.
• Put in prepared pans and bake at 375° for 25 to 30 minutes or until done when tested with toothpick.
• Cool on wire racks for 10 minutes.
• Remove from pans to cool completely on wire racks.
• For frosting: In small bowl, beat 1/2 cup butter until light.
• Gradually add powdered sugar, beating well.
• Beat in milk and vanilla.
• Gradually beat in 3 3/4 to 4 cups more powdered sugar until frosting is right consistency for spreading (makes 3 cups frosting) Spread frosting between layers and over top and sides.
• Sprinkle top and sides with coconut.
• Note: If you don't have buttermilk you can substitute by combining 1 tablespoon lemon juice and enough milk to make 1 cup.
• Let stand for 5 minutes.

THE BEST COCONUT LAYER CAKE

Steps:

• For the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.
• Beat the egg whites and the remaining 1/2 cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.
• For the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners' sugar until combined. Add the remaining confectioners' sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
• Place one cake layer on a cake stand or platter and top with a heaping 2/3 cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.

BUTTERMILK COCONUT CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour two 8" cake pans. Have butter, milk and eggs at room temperature. CAKE: Lightly stir the baking soda into the buttermiik. Set aside. Cream together butter and sugar. Add 1 egg. Sift cake flour, then measure 1 1/2 c. Alternate adding cake flour and buttermilk into creamed batter. Then add vanilla. Bake approx. 20 minutes. FROSTING: In top of double boiler beat for 7 full minutes: 3/4 c. light Karo 3/4 c. sugar 3 egg whites Turn off heat. Beat in 1 tsp. vanilla. When cake is completely cool, ice bottom layer. Sprinkle on coconut. Place down 2nd layer. Ice top and all around sides. Sprinkle coconut over top and all around sides till completely covered.

INCREDIBLE COCONUT CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

MY GREAT GRANDMOTHER'S BUTTERMILK LEMON COCONUT CAKE

Steps:

• Preheat oven to 300. Grease and flour 3 9" cake pans. Sift together flour and salt.
• Cream shortening and sugar until fluffy.
• Beat in eggs one at a time until combined.
• Add buttermilk, soda, and flavoring.
• Add flour mixture gradually until combined. This is similar to a pound cake batter.
• Pour into cake pans at bake for 40 minutes or until toothpick inserted in cake comes out clean.
• For Icing:.
• Cook sugar, milk, coconut, marshmallows over a double boiler until smooth. Note: as it is hard to find unsweeted coconut, I've used sweeted and reduced the sugar to 1/2 Cup. Fold in almond extract. Icing will be fairly runny--it's supposed to seep into the cake and run off the sides. If you want it to be thicker, add more marshmallows.
• Ice layers and top of cake while still hot. I poke holes in the layers with a toothpick so that the icing seeps down into the cake.
• Cover and refrigerate overnight. No cheating! You MUST serve it after it's been refrigerated, and serve it cold - it's best that way.
• Enjoy!

CLASSIC COCONUT CAKE

Steps:

• Bake the cake: Heat oven to 325 degrees. Spray two 9-inch cake pans with cooking spray and line with parchment paper. Spray again and set aside.
• In a large bowl, whisk together flour, coconut, baking powder and salt; set aside. In a separate, smaller bowl, combine buttermilk and coconut oil; set aside.
• In a large bowl, use an electric mixer to beat sugar, butter and vanilla on medium-high speed until mixture is light and fluffy, about 3 minutes. Scrape down sides and bottom of bowl. Add eggs, one at a time, beating each egg until well incorporated before adding the next one. Continue beating until the mixture is very pale and nearly doubled in volume, another 4 minutes. Scrape down sides of the bowl, making sure no pockets of butter and sugar are hiding at the bottom, and beat another minute or so.
• Reduce speed to medium-low and add a third of the flour mixture, followed by 1/2 the buttermilk mixture, and mix just to blend. Add another third of the flour mixture and the remaining buttermilk mixture and mix just to blend, then finish up by adding the remaining flour mixture.
• Divide batter among cake pans and smooth the tops. Bake in the middle racks until cakes are puffed, pale golden brown on top and starting to pull away from the sides, about 32 to 37 minutes. Let cool slightly in pans before inverting on wire racks to cool completely.
• Make the frosting: In a large bowl, use an electric mixer to beat cream cheese, confectioners' sugar, butter, vanilla and salt together on high speed until nearly pure white and very fluffy, 3 to 5 minutes.
• Place one cake round bottom-side-up on a large, flat plate (or cake stand). Using an offset spatula, frost with about 1 1/2 cups frosting and place second layer of cake on top, bottom-side-up (this will give your cake a flat, rather than a rounded top). Using an offset spatula, spread a thin layer of frosting over the top and around the sides of the cake, making sure to fill in any crevices or gaps where the two layers meet. Chill cake for 1 hour.
• Meanwhile, if you'd like to lightly toast the coconut, place it on a rimmed baking sheet and toast at 325 degrees until pale golden in spots, 3 to 5 minutes. (It will give the coconut a great toasted flavor, but you'll lose the pure white snowball look of the finished cake.)
• Frost cake with remaining frosting on the top and up the sides. Pat coconut onto the sides and sprinkle on the top of the cake. Chill cake for at least 30 minutes more before slicing.

EASY COCONUT SHEET CAKE

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Grease a large, rimmed baking sheet with butter.
• Mix flour and baking powder in a bowl.
• Beat 1 3/4 cups sugar and eggs in a large bowl with an electric mixer until well combined. Add flour mixture and buttermilk alternately in 3 or 4 batches, beating after each addition on low speed until well combined. Spread batter onto the prepared baking sheet, smoothing out with a spatula.
• Mix coconut flakes with 1/2 cup sugar and sprinkle evenly over the batter.
• Bake in the preheated oven until set and lightly browned, about 30 minutes. Remove from oven and immediately pour heavy cream all over the cake while cake is still hot. Cool completely for about 1 hour, then cut into squares or rectangles.

COCONUT CAKE IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
• Mix flour, baking powder, and salt together and set aside.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in coconut extract.
• Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean.

BUTTERMILK COCOA CAKE

Steps:

• In a large saucepan, combine the cocoa and water until smooth; add butter. Bring just to a boil. Remove from the heat. , In a large bowl, combine the flour, sugar and baking soda; add cocoa mixture. Combine eggs, oil and buttermilk; add to cocoa mixture and beat until smooth. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , In a large saucepan, bring the cocoa, butter and buttermilk to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Spread over the warm cake. Sprinkle with pecans if desired. Cool on a wire rack.