Best 3 Buttermilk Coconut Cake Recipes

BUTTERMILK-COCONUT CAKE

Steps:

• 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.

BUTTERMILK COCONUT CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour two 8" cake pans. Have butter, milk and eggs at room temperature. CAKE: Lightly stir the baking soda into the buttermiik. Set aside. Cream together butter and sugar. Add 1 egg. Sift cake flour, then measure 1 1/2 c. Alternate adding cake flour and buttermilk into creamed batter. Then add vanilla. Bake approx. 20 minutes. FROSTING: In top of double boiler beat for 7 full minutes: 3/4 c. light Karo 3/4 c. sugar 3 egg whites Turn off heat. Beat in 1 tsp. vanilla. When cake is completely cool, ice bottom layer. Sprinkle on coconut. Place down 2nd layer. Ice top and all around sides. Sprinkle coconut over top and all around sides till completely covered.

COCONUT RASPBERRY BUTTERMILK CAKE

Steps:

• 1. Preheat oven to 350°F. I use crisco to coat and flour three 8-inch-diameter cake pans.
• 2. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended. Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.
• 3. Divide cake batter between 3 prepared pans. Bake cakes until tester inserted into center comes out clean, about 35 to 45 minutes (depending on your oven). Turn cakes out onto racks and cool completely. Place 1 cake layer on cake plate. Spread 1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut over. Top with second and third cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining toasted coconut over cake, gently pressing into sides to adhere.