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    You are in: Home / Recipes / Buttermilk-Coconut Cake Recipe
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    Buttermilk-Coconut Cake

    1/2 Photos of Buttermilk-Coconut Cake

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Sharlene~W's Note:

    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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    Serves: 12


    two lay ...

    Units: US | Metric


    Butter Frosting


    1. 1
      Grease and flour two 8-inch or 9-inch round baking pans.
    2. 2
      Preheat oven to 375°.
    3. 3
      In medium bowl, stir together flour, baking powder and baking soda.
    4. 4
      In another bowl, beat the shortening and butter with mixer for about 30 seconds, or until softened.
    5. 5
      Add the sugar and vanilla; beat until fluffy.
    6. 6
      Add sugar and vanilla; beat until fluffy.
    7. 7
      Add the egg whites and beat until smooth (about 2 minutes).
    8. 8
      Add flour mixture and buttermilk alternately, beating on low speed after each addition just until mixture is combined.
    9. 9
      Put in prepared pans and bake at 375° for 25 to 30 minutes or until done when tested with toothpick.
    10. 10
      Cool on wire racks for 10 minutes.
    11. 11
      Remove from pans to cool completely on wire racks.
    12. 12
      For frosting: In small bowl, beat 1/2 cup butter until light.
    13. 13
      Gradually add powdered sugar, beating well.
    14. 14
      Beat in milk and vanilla.
    15. 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. 16
      Sprinkle top and sides with coconut.
    17. 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. 18
      Let stand for 5 minutes.

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    Ratings & Reviews:

    • on February 22, 2010


      This was ok. It stuck to the pan quite a bit and didn't rise as much as I would have liked. I also used the butter instead of shortening. I did like the frosting recipe. It even crusted a bit to help in smoothing but I found you I needed to stick the coconut on right away because after it crusted it wouldn't stay on.

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    • on February 08, 2010


      I'm a rebel and and did some changes. But they worked which makes this cake a good and versatile recipe. Instead of using just egg whites I used 3 whole eggs, and put in coconut extract into the batter. I made them into cupcakes as today is my daughter's 9th Birthday. I made 21 and baked them for 20 mins and they are overdone. But still really good! I bet if I pierced them and poured some coconut simple syrup over it they would ROCK! I'm not using this icing recipe... I don't like butter icing. But I'm using a mix of cream cheese and sugar and cool whip with coconut extract. YUMMY! Thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 21, 2009


      So yummy! Only change I made was that I don't use I used all butter in the cake.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Buttermilk-Coconut Cake

    Serving Size: 1 (195 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 703.4
    Calories from Fat 204
    Total Fat 22.7 g
    Saturated Fat 11.4 g
    Cholesterol 32.2 mg
    Sodium 217.9 mg
    Total Carbohydrate 122.6 g
    Dietary Fiber 0.8 g
    Sugars 104.8 g
    Protein 4.8 g

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