August 25, 2014

Coconut Buttermilk Cake

I've been a little obsessed with coconut lately - If you open my pantry you'll find coconut oil, coconut water, coconut milk...coconut flakes (in the fridge)...and shredded coconut - Yum!

My mum always make a super sweet, drenched-in-syrup, coconut cake.  Its one of my dad's favourite cakes so she makes it often but these days I prefer a coconut cake that is dense but still moist...almost like a sweet bread.
I found this recipe by Martha Stewart and it turned amazing - toasting the shredded coconut first that takes it to another (delicious) level!

1.5 cups shredded coconut toasted (slowly so it wont burn)
2 cups SR flour
1.5 teaspoons baking powder pinch salt
125g butter
1 cup caster sugar
1 teaspoon vanilla extract
3 large eggs
1 cup butter milk
Cream the butter, sugar and then add the vanilla extract.  Add your eggs one at a time and beat well.   Fold in the sifted flour, salt and baking powder alternating with the buttermilk.
Lastly, fold in the shredded coconut.
Bake until golden in a preheated Moderate oven for about an hour.  Cool in the cake pan.
Serve warm and Enjoy!


  1. Sounds delicious…especially with the coconut toasted…must try x

  2. mmm, looks good!

  3. That looks really moist but easy to make! Think I'll whizz this one up on the weekend!


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