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Coconut Butter Cake
Like
Coconut Butter Cake
Indulge in the rich flavors of coconut and butter in this moist and decadent cake, perfect for special occasions. Made with shredded coconut, unsalted butter, and a hint of vanilla, this cake is sure to impress. The combination of textures from the crunchy coconut flakes and the smooth buttercream frosting creates a delightful experience for the palate.
Time Cook
45
Level
Intermediate
Calories
420
Allergens
Tree Nuts, Dairy, Gluten
Ingredients
1 1/2 cups sticks
Unsalted Butter
1200 Calories
1 3/4 cups cups
Granulated Sugar
700 Calories
3 large eggs
Eggs
180 Calories
2 teaspoons teaspoons
Pure Vanilla Extract
0 Calories
2 1/4 cups cups
All-purpose Flour
280 Calories
1 teaspoon teaspoons
Baking Powder
0 Calories
1/2 teaspoon teaspoons
Salt
0 Calories
1 cup cups
Shredded Coconut
120 Calories
1 cup cups
Buttermilk
100 Calories
1 cup cups
Confectioner's Sugar
120 Calories
Step-by-Step Instructions
1
Preheat the oven to 350°F (180°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3
In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 3-4 minutes.
4
Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next. Beat in the vanilla extract.
5
With the mixer on low speed, gradually add the flour mixture to the wet ingredients and mix until just combined.
6
Stir in the shredded coconut and buttermilk until well combined.
7
Divide the batter evenly between the prepared pans and smooth the tops.
8
Bake for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
9
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
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© 2025 Cooklaif
Where cooking meets life and technology.
© 2025 Cooklaif