Coconut Buttermilk Cake
Coconut Buttermilk Cake
I sometimes ice this cake with some coconut essence-flavoured cream cheese icing and then sprinkle coconut all over the top but it's also fine plain!
Ingredients
Serves: 12
- 2 cups (250g) plain flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 250g butter, softened
- 2 cups white sugar
- 5 eggs
- 1 teaspoon coconut essence
- 1 cup buttermilk
- 1 cup shredded coconut
Directions
Preparation:25min ›
Cook:1hour ›
Ready in:1hour25min
- Preheat oven to 180 degrees C. Grease and flour a 25cm ring tin.
- Sift flour, baking powder and salt together and set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs thoroughly, one at a time. Mix in coconut essence.
- Add flour mixture alternately with buttermilk, mixing well with each addition. Fold in coconut.
- Pour batter into prepared tin.
- Bake in preheated oven for 1 hour, or until a skewer inserted into the cake comes out clean. Remove from oven, stand 5 minutes then turn out onto a wire rack to cool.
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Reviews and Ratings
Global Ratings:
(167)
Reviews in English (148)
Excellent easy to follow recipe. The family loved it I put a mascarpone and passion fruit curd filling then iced the cake in fresh cream and toasted shredded coconut very wicked but nice - 15 Aug 2014
This recipe has been updated to the proper sized cake tin. Thanks! - 26 Mar 2014
Okay, so we have now eaten the cake that was too big for its tin and it was delicious. Next time I will make it in either a 24 or 26cm tin and I'm sure it will be perfect. - 18 Aug 2012
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