This coconut cake recipe is soooo good! It makes a really moist cake with lots of coconut flavor. I take it to work and it disappears fast. I bake it in a Bundt pan but you can bake it in two 9-inch cake pans and layer it with your favorite frosting and flaked coconut.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup butter , room temperature
- 2 cups white sugar
- 5 large eggs , room temperature
- 1 teaspoon coconut extract
- 1 cup buttermilk , room temperature
- 1 cup flaked coconut
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan (see Cook's Note).
-
2
Mix flour, baking powder, and salt together in a large bowl; set aside.
-
3
Beat butter and sugar together in a separate large bowl with an electric mixer until noticeably lighter in color and fluffy. Add eggs, one at a time, allowing each egg to blend into the beaten butter mixture before adding the next. Mix in coconut extract.
-
4
Pour in flour mixture alternately with buttermilk, mixing until just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour cake batter into prepared pan.
-
5
Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 1 hour.
-
6
If desired, frost cooled cake with your favoritebuttercream frostingand sprinkle with flaked coconut.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Tuna-Stuffed Mushrooms
In this tuna-stuffed mushrooms recipe, creamy tuna is tossed with Swiss cheese, stuffed into button mushrooms, and baked into perfection.
Acorn Squash Stuffed with Apple, Cranberry, and Sausage
Sweet (thanks to cranberry) and savory, use it as a main dish or a side.
Conchas (Mexican Sweet Bread)
Conchas are Mexican sweetened bread rolls with a crunchy topping. Always a crowd favorite! I got this recipe from my friend's mom, who owns a Mexican bakery. They made these one day for my family, and they loved them — even my brother, who is so picky. Now they ask for them all the time. Although these are a bit time-consuming, they're well worth it in the end!