Buttermilk-Coconut Cake

  • Prep Time: 15 mins
  • Total Time: 45 mins
  • Serves: 12,Yield: 1two layer cake
  • About This Recipe

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

    Ingredients

    Cake

  • 2cupsall-purpose flour
  • 1 1/2 teaspoonsbaking powder
  • 1/4 teaspoonbaking soda
  • 1/2 cupshortening
  • 1/4 cupbutter
  • 1 1/2 cupssugar
  • 1teaspoonvanilla
  • 5egg whites
  • 1cupbuttermilk
  • Butter Frosting

  • 1/2 cupbutter, softened
  • 7 3/4 cupspowdered sugar, sifted
  • 1/3 cupmilk
  • 2teaspoonsvanilla
  • 1cupflaked coconut
  • 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.
  • Reviews

  • “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.”

  • “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!”

  • “So yummy!Only change I made was that I don’t use shortening…so I used all butter in the cake.”

  • “I changed a few things,I used cake flour,toasted the coconut and used coconut milk in the icing.It turned out really good and pretty.As you can tell in the photo, I almost toasted the coconut too much.This is a light cake with really good coconut flavor.Thanks for the recipe.”

  •