Coconut Buttermilk Cake (Christine's)
"A cake so luscious it needs no frosting! Super-dense and moist. I've made this cake for years, posting it here for safekeeping....almost lost this gem recently, but luckily a friend had a copy I'd given her about 20 years ago!"
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
10
ingredients
-
Cake
- 2 cups sugar
- 2 cups self-rising flour
- 1 cup buttermilk
- 1 cup vegetable oil
- 4 eggs
- 1⁄2 teaspoon coconut oil
-
Finishing
- 1 cup sugar
- 1⁄2 cup water
directions
- Preheat oven to 350 degrees.
- Mix up all the ingredients for the cake.
- Pour into greased and floured pan. I bake mine in a Bundt-type pan.
- Bake for 45 to 60 minutes until toothpick inserted comes out clean.
- Meanwhile, boil sugar and water together for 1 minute.
- As soon as the cake comes out of the oven, pour the liquid over it slowly. When it is soaked up, turn cake pan onto plate and cool completely before removing the pan.
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RECIPE SUBMITTED BY
As you can see, I live in Tennessee, and although I love it, I'll always be a Yankee! My hometown is Latrobe, PA....and that's where I learned to appreciate good cooking! My maternal Grandma was Italian, and she was the best cook EVER. Family dinners were absolutely ASTOUNDING at the amount and variety of food she would create. Sadly, as a child I was so picky I wouldn't even TRY half of what they put in front of me....once I grew up, I only had a few years of experimenting, and then Grandma died. If only I'd been smarter as a child- I missed out on so much excellent cooking! Since then, I scour thru all her old cookbooks and try to make up for whatever I may have missed...But most of her recipes are handwritten and the amounts listed are dubious, or sometimes missing altogether. My grandma was a wonderful cook, but LOUSY at recording her tricks of the trade!
O well.
