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Buttermilk Coconut Cake

Buttermilk Coconut Cake

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  • Makes: 12 servings
  • Prep 40 mins
  • Bake 25 mins

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Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup shortening
  • 1/4 cup butter
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • 5 egg whites
  • 1 cup buttermilk or sour milk*
  • 1 Butter Frosting (see recipe below)
  • 1 cup flaked coconut (toasted, if you like)

Directions

  1. Grease and flour two 8x1-1/2-inch or two 9x1-1/2-inch round baking pans. Set pans aside.
  2. Stir together the flour, baking powder,and baking soda.
  3. In a mixing bowl, beat the shortening and butter for 30 seconds. Add the sugar and vanilla and beat until fluffy. Add egg whites and beat until smooth (2 minutes at medium speed).
  4. Add dry ingredients and buttermilk alternately to beaten mixture, beating on low speed after each addition until mixture is just combined.
  5. Turn batter into prepared pans. Bake in a 375 degree F oven for 25 to 30 minutes or until a toothpick inserted near the centers comes out clean.
  6. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on wire racks.
  7. Prepare the Butter Frosting. Spread frosting between layers and over top and sides. Sprinkle top and sides with coconut. Makes 12 servings.

Note

  • To use one 13x9x2-inch baking pan, bake for about 30 minutes or until cake tests done. Cool cake completely and spread with Butter Frosting, refrigerating any leftover frosting, or use a smaller frosting recipe.

Note

  • * To make sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Pour in enough milk to make 1 cup liquid. Stir and let stand for 5 minutes before using.

Butter Frosting

Ingredients

  • 1/2 cup butter or margarine
  • 3 cups sifted powdered sugar
  • 1/3 cup milk
  • 2 teaspoons vanilla
  • 3 3/4 - 4 cups sifted powdered sugar

Directions

  1. In a small mixing bowl, beat butter until light. Gradually add 3 cups powdered sugar, beating well. Beat in milk and vanilla. Gradually beat in 3-3/4 to 4 cups powdered sugar to make a spreadable frosting. Makes 3 cups.

Nutrition Facts

(Buttermilk Coconut Cake)

Servings Per Recipe 12, sat. fat (g) 14, Fat, total (g) 24, chol. (mg) 35, fiber (g) 1, sodium (mg) 246, pro. (g) 5, iron (mg) 1, vit. C (mg) 1, carb. (g) 98, vit. A (RE) 103, cal. (kcal) 617, calcium (mg) 81

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