Grandmamas Coconut Cake With No Fail Seven Minute Frosting Recipes

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COCONUT CAKE IV



Coconut Cake IV image

This cake is soooo good and moist you should make two...that way you can be sure to get some. I take it to work and it disappears really fast.

Provided by dannis

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 408 calories, Carbohydrate 53.9 g, Cholesterol 119 mg, Fat 19.5 g, Fiber 1.2 g, Protein 5.8 g, SaturatedFat 12.1 g, Sodium 493.3 mg, Sugar 36.8 g

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