Why You’ll Love this Buttermilk-Coconut Cake Recipe
You’re going to love this Buttermilk-Coconut Cake recipe for several reasons.
First, the combination of buttermilk and coconut creates a moist, flavorful cake that’s hard to resist. I can’t get enough of that rich, creamy texture!
Second, it’s surprisingly easy to make, even for beginners. You won’t need to be a pro in the kitchen to impress your friends and family.
Finally, the frosting, with its sweet coconut topping, adds an irresistible finish that takes this cake over the top.
Trust me, once you try it, you’ll want to bake it again and again for every occasion!
Ingredients of Buttermilk-Coconut Cake
When it comes to baking a cake that’s both delicious and easy to whip up, the Buttermilk-Coconut Cake is a winner. Just imagine the smell wafting through your kitchen as this delightful treat bakes. It’s like a warm hug from your oven!
Plus, the ingredients are pretty simple and likely something you already have in your pantry. So, let’s gather up what we need to bring this cake to life.
Here’s what you’ll need for the Buttermilk-Coconut Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 cup shortening
- 1/4 cup butter
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 5 egg whites
- 1 cup buttermilk (or a substitute)
- 1/2 cup butter, softened (for frosting)
- 7 3/4 cups powdered sugar, sifted (for frosting)
- 1/3 cup milk (for frosting)
- 2 teaspoons vanilla extract (for frosting)
- 1 cup flaked coconut (for topping)
Now, about those ingredients—don’t fret if you don’t have buttermilk on hand. A quick fix is to mix 1 tablespoon of lemon juice (or vinegar) with enough milk to make a full cup. Let it sit for about five minutes, and voilà! You’ve got a buttermilk substitute that works like a charm.
And if you’re wondering about the coconut, it’s what adds that delightful chewiness and tropical flair to the cake. So, you definitely don’t want to skip it. Happy baking!
How to Make Buttermilk-Coconut Cake
Making a Buttermilk-Coconut Cake is a delightful adventure, and I promise, it’s worth every minute spent in the kitchen! First things first, let’s get that oven preheated to a cozy 375°F. While it warms up, grab your two 8-inch or 9-inch round baking pans and give them a nice greasing and flouring. Trust me, you don’t want your beautiful cake layers sticking. That would be a disaster.
Now, in a medium bowl, combine 2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of baking soda—this is the dry team, and they need to mingle a bit.
In a separate bowl, break out your mixer and beat together 1/2 cup of shortening and 1/4 cup of butter until they’re softened and looking fluffy—about 30 seconds should do. Add in 1 1/2 cups of sugar and 1 teaspoon of vanilla extract, and keep mixing until it’s all light and airy.
Next, toss in those 5 egg whites; you want to beat this mixture until it’s smooth and creamy—let’s say about 2 minutes.
Now for the fun part: it’s time to combine the wet and dry ingredients! Alternate adding your flour mixture and 1 cup of buttermilk to the fluffy batter, beating on low speed just until everything is mixed together. Don’t overdo it; we want a smooth batter, not a workout for your mixer.
Once it’s ready, pour the batter into your prepared pans and pop them in the oven for about 25 to 30 minutes. You can do the toothpick test to check for doneness—stick one in the center, and if it comes out clean, you’re golden. After baking, let them cool on wire racks for about 10 minutes before removing them from the pans.
While your cakes are cooling, let’s whip up some frosting. In a small bowl, beat 1/2 cup of softened butter until it’s light and fluffy. Gradually add in 7 3/4 cups of sifted powdered sugar—yes, you read that right, it’s a lot of sugar, but it’s a cake, so go big or go home.
Then, mix in 1/3 cup of milk and 2 teaspoons of vanilla extract. Keep adding more powdered sugar until the frosting reaches a spreadable consistency. This should yield about 3 cups of frosting, enough to generously cover the layers and the top of your cake.
Once the layers are completely cool, spread that luscious frosting between the layers and on the top and sides. Finally, sprinkle 1 cup of flaked coconut over everything, and there you have it—a Buttermilk-Coconut Cake that’s not just a treat for the taste buds but also a feast for the eyes. Enjoy every slice!
Buttermilk-Coconut Cake Substitutions & Variations
While it’s tempting to stick to the classic Buttermilk-Coconut Cake recipe, there are plenty of substitutions and variations that can elevate your baking experience.
For instance, if you’re out of buttermilk, a mix of milk and lemon juice works just fine. You can also swap shortening for coconut oil to enhance that tropical flavor.
Feeling adventurous? Try adding crushed pineapple to the batter for extra moisture and sweetness. If you want a different frosting, cream cheese pairs beautifully with coconut.
These tweaks can personalize your cake and make it uniquely yours! Happy baking!
What to Serve with Buttermilk-Coconut Cake
After personalizing your Buttermilk-Coconut Cake with some exciting variations, it’s time to think about what to serve alongside this delightful dessert.
I love pairing it with fresh tropical fruits like pineapple and mango; their sweetness complements the cake perfectly. A dollop of whipped cream adds a light, creamy texture that enhances each bite.
For a more indulgent touch, I sometimes serve a scoop of coconut ice cream on the side. If you’re feeling adventurous, a splash of coconut rum in a cocktail makes for a festive pairing.
Each option elevates the cake, making it a memorable treat!
Additional Tips & Notes
To guarantee your Buttermilk-Coconut Cake turns out perfectly, I recommend measuring your ingredients accurately and prepping your pans well.
Also, using room temperature butter and egg whites helps create a fluffier texture. Don’t skip the sifting step for the powdered sugar; it guarantees a smooth frosting.
If you want an extra coconut kick, feel free to add more flaked coconut into the batter.
When frosting, let the cake cool completely to avoid melting your frosting.
Finally, this cake stores well in the fridge, so it’s perfect for making ahead. Enjoy every delightful bite!