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Recipe Summary

prep:
40 mins
bake:
25 mins at 375°
Servings:
12
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Buttermilk Coconut Cake

Ingredients

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Directions

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  • Grease and flour two 8x1-1/2-inch or two 9x1-1/2-inch round baking pans. Set pans aside.

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  • Stir together the flour, baking powder,and baking soda.

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  • 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).

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  • Add dry ingredients and buttermilk alternately to beaten mixture, beating on low speed after each addition until mixture is just combined.

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  • 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.

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  • Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on wire racks.

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  • Prepare the Butter Frosting. Spread frosting between layers and over top and sides. Sprinkle top and sides with coconut. Makes 12 servings.

Tips

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.

*

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.

Nutrition Facts (Buttermilk Coconut Cake)

617 calories; total fat 24g; saturated fat 14g; cholesterol 35mg; sodium 246mg; carbohydrates 98g; fiber 1g; protein 5g; vitamin a 103RE; vitamin c 1mg; calcium 81mg; iron 1mg.

Butter Frosting

Ingredients

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Directions

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  • 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.

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