Buttermilk-Coconut Cake

Buttermilk-Coconut Cake created by nesbitt929

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

Ready In:
45mins
Serves:
Yields:
Units:

ingredients

directions

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

@SharleneW
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@SharleneW
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"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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  1. kay52178
    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.
    Reply
  2. Trish Za Dish
    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!
    Reply
  3. Trish Za Dish
    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!
    Reply
  4. angi_marie26
    So yummy! Only change I made was that I don't use shortening...so I used all butter in the cake.
    Reply
  5. nesbitt929
    Buttermilk-Coconut Cake Created by nesbitt929
    Reply
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