Coconut Buttermilk Cake

    1 hour 25 minutes

    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!

    200 people made this

    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

    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

    1. Preheat oven to 180 degrees C. Grease and flour a 25cm ring tin.
    2. Sift flour, baking powder and salt together and set aside.
    3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs thoroughly, one at a time. Mix in coconut essence.
    4. Add flour mixture alternately with buttermilk, mixing well with each addition. Fold in coconut.
    5. Pour batter into prepared tin.
    6. 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 in English (162)


    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