Buttermilk-Coconut Cake

Total Time
45mins
Prep
15 mins
Cook
30 mins

This is a luscious cake recipe I found in a recipe collection of Midwest cooks. I definitely ate more than my share!

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Ingredients

Nutrition

Directions

  1. Grease and flour two 8-inch or 9-inch round baking pans.
  2. Preheat oven to 375°.
  3. In medium bowl, stir together flour, baking powder and baking soda.
  4. In another bowl, beat the shortening and butter with mixer for about 30 seconds, or until softened.
  5. Add the sugar and vanilla; beat until fluffy.
  6. Add sugar and vanilla; beat until fluffy.
  7. Add the egg whites and beat until smooth (about 2 minutes).
  8. Add flour mixture and buttermilk alternately, beating on low speed after each addition just until mixture is combined.
  9. Put in prepared pans and bake at 375° for 25 to 30 minutes or until done when tested with toothpick.
  10. Cool on wire racks for 10 minutes.
  11. Remove from pans to cool completely on wire racks.
  12. For frosting: In small bowl, beat 1/2 cup butter until light.
  13. Gradually add powdered sugar, beating well.
  14. Beat in milk and vanilla.
  15. 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.
  16. Sprinkle top and sides with coconut.
  17. Note: If you don't have buttermilk you can substitute by combining 1 tablespoon lemon juice and enough milk to make 1 cup.
  18. Let stand for 5 minutes.