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
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!