Serves 12
85 min
Coconut Cake
Recipe GLPR28adaae1af181c
A classic Southern coconut cake with a tender crumb and rich butter flavor. This elegant layer cake features a simple but delicious combination of buttermilk, vanilla, and fresh eggs to create a moist, fluffy base that pairs beautifully with coconut. Perfect for celebrations or whenever you crave a timeless dessert.
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Ingredients
1 cup (2 sticks) unsalted butter, softened, plus extra for greasing
2 1/2 cups cake flour, sifted, plus extra for dusting
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk, room temperature
1 tablespoon vanilla extract
2 cups sugar
5 large eggs
Directions
Preheat your oven to 350°F. Grease two 9-inch round cake pans with butter and dust them lightly with cake flour, tapping out any excess.
In a medium bowl, whisk together the sifted cake flour, baking soda, and kosher salt until well combined. Set aside.
In a large bowl, beat the softened butter and sugar together on medium-high speed for 3 to 4 minutes until the mixture is light, fluffy, and pale in color, scraping down the bowl occasionally.
Add the eggs one at a time to the butter mixture, beating well after each addition and allowing each egg to fully incorporate before adding the next. This should take about 1 minute per egg.
Add the vanilla extract and beat until just combined.
Beginning and ending with the dry ingredients, alternate adding the flour mixture and buttermilk to the batter. Add about one-third of the flour mixture, mix on low speed until just combined, then add half the buttermilk and mix gently. Repeat with another third of flour and the remaining buttermilk, then finish with the final third of flour. Do not overmix; stop as soon as no streaks of flour remain.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake for 28 to 32 minutes, until a toothpick inserted in the center of each cake comes out clean or with just a few moist crumbs. The cakes should be light golden brown and a toothpick should reach 160°F when inserted in the center.
Remove the pans from the oven and let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
