For the Cake
2 ½ cups (312 g) all-purpose flour
1 cup (200 g) granulated sugar
½ cup (100 g) light brown sugar, packed
1 tbsp baking powder
½ tsp baking soda
½ tsp fine sea salt
1 cup (240 ml) buttermilk, room temperature
½ cup (120 ml) coconut oil, melted and cooled slightly
2 large eggs, room temperature
1 tsp vanilla extract
1 tsp coconut extract
1 cup (90 g) sweetened shredded coconut, toasted
For the Coconut Buttercream Frosting
1 cup (230 g) unsalted butter, room temperature
4 cups (480 g) powdered sugar, sifted
2 tbsp heavy cream or coconut milk
1 tsp vanilla extract
½ tsp coconut extract
Pinch of salt
½ cup (45 g) sweetened shredded coconut, toasted (for garnish)
Instructions
1. Preheat and Prep
Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
Toast shredded coconut in a dry skillet over medium heat, stirring constantly until golden brown. Transfer to a plate to cool.
2. Make the Cake Batter
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, whisk buttermilk, melted coconut oil, eggs, vanilla, and coconut extract until smooth.
Gradually pour wet ingredients into dry ingredients, stirring until just combined. Be careful not to overmix.
Fold in ¾ cup of the toasted shredded coconut.
3. Bake the Cake
Divide batter evenly between prepared pans. Smooth the tops with a spatula.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
4. Prepare the Coconut Buttercream
In a stand mixer fitted with the paddle attachment, beat butter on medium speed until creamy (about 2 minutes).
Reduce speed to low, add powdered sugar one cup at a time, mixing until incorporated.
Add heavy cream (or coconut milk), vanilla, coconut extract, and salt. Increase speed to medium-high and beat for 2–3 minutes until light and fluffy.
5. Assemble and Decorate
Place one cake layer on a serving plate. Spread a generous layer of buttercream over the top.
Place the second cake layer on top and frost the top and sides evenly.
Press the remaining toasted coconut onto the sides and sprinkle extra on top for a finishing touch.
Tips for Perfect Buttermilk Coconut Cake
Room temperature ingredients blend more evenly, resulting in a tender crumb.
Don’t skip toasting the coconut—it deepens the flavor and adds visual appeal.
If you don’t have coconut oil, use melted unsalted butter.
Chill the frosted cake for 20 minutes before slicing to ensure clean cuts.
Variations and Add-Ons
Fold in chopped pineapple or diced mango for a fruity twist.
Swap half the flour for almond flour for a nutty undertone.
Drizzle warmed salted caramel over each slice for an indulgent finish.
Storage and Serving Suggestions
Store cake in an airtight container in the refrigerator for up to 4 days.
Bring to room temperature before serving for the softest texture.
Pair with a tall glass of iced tea, coconut latte, or a chilled tropical punch.
Conclusion
This Buttermilk Coconut Cake is your passport to a mini tropical vacation right at your dining table. With its cloud-like crumb, rich coconut aroma, and creamy buttercream, every bite is pure paradise. Give it a try at your next gathering—or simply treat yourself—and let this fluffy little getaway whisk you away to the islands.
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