Ingredients for Old Fashioned Coconut Cake
- 4 large eggs
- 2 cups granulated sugar
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- Coconut Flavoring
- 1 cup buttermilk
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups sweetened shredded frozen coconut, thawed and drained
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How to Make Old Fashioned Coconut Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the thawed and drained frozen coconut and the coconut milk.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once the cakes are completely cool, frost with your favorite coconut frosting.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
159g
Fat
284g
Carbs
23g
