If you’re a fan of traditional and homemade desserts, the Old Fashion Buttermilk Coconut Cake is one treat that will surely make you fall in love. With its rich texture, creamy coconut flavor, and delectable frosting, this cake is a must-try for anyone who appreciates classic desserts. In this blog post, I’ll guide you through the process of making this wonderful cake from scratch, step by step.
How to Prepare Old Fashion Buttermilk Coconut Cake
Preparing the Old Fashion Buttermilk Coconut Cake is a delightful journey that brings back memories of childhood kitchens filled with the aroma of baking. Whether you are an experienced baker or a novice, this recipe is easy to follow, and the result is simply delicious. Let’s get started!
Ingredient for Old Fashion Buttermilk Coconut Cake
The ingredients are the backbone of any recipe, and this cake is no different. Gather the following:
Cake:
-
- 1 c butter (do not use margarine)
- 2 c sugar
- 1 c buttermilk (I use Bulgarian)
- 3 c all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 2 tsp vanilla extract
- 6 large egg whites, stiffly beaten
Sugar Glaze:
-
- 1 c sugar
- 1/3 c water
- 1 tsp coconut, flaked
Coconut Buttercream Frosting:
- 1 c butter, room temperature
- 4 1/2 c powdered sugar
- 4-6 Tbsp milk, evaporated milk or half & half
- 1 tsp vanilla extract
- 3/4 tsp almond extract
- 1 c coconut, flaked
Directions for Old Fashion Buttermilk Coconut Cake
Follow these detailed directions to create this luscious cake:
Preheat oven to 350 degrees. Prepare 2 9-inch pans or 9×13 inch pan with non stick spray and flour. Cream butter. Add sugar gradually, creaming continuously.
Mix dry ingredients together in separate bowl.
Alternately, add buttermilk and dry ingredients to butter mixture.
Add vanilla and fold in stiffly beaten egg whites. Pour into prepared pan(s). Bake in 350 degree oven for 35-40 minutes. Do Not Over Bake. When done remove from oven and allow to cool for 10 minutes. In the meantime, make Sugar Glaze.
Combine 1 cup of sugar, 1/3 cup water and 1 tsp. of coconut in small saucepan. Boil for 2 minutes or until just thickened. Place one cake layer on cake plate. Using fork, poke a few holes in cake. Spread small amount of glaze over cake LIGHTLY covering top and sides (will not use all of the glaze.)
Make Coconut Buttercream Frosting: Cream butter. Add vanilla to milk. Gradually add sugar alternately with milk, ending with sugar. Beat until smooth. Spread frosting over bottom layer of cake.
Place the second layer on top of the frosted cake layer. Repeat with light sugar glaze on top layer. Then frost with buttercream over top and sides. Sprinkle coconut on top and sides of cake.
Can I use regular milk instead of buttermilk?
While buttermilk adds a distinct flavor and texture, you can substitute it with regular milk mixed with a teaspoon of lemon juice or vinegar.
How can I store the leftover cake?
You can store the cake in an airtight container at room temperature for up to three days or refrigerate it for up to a week.
Can I make cupcakes using this recipe?
Yes, you can make cupcakes by dividing the batter into cupcake molds and reducing the baking time. Check for doneness by inserting a toothpick.
What can I substitute for coconut flakes?
If you’re not a fan of coconut flakes, you can leave them out or replace them with nuts or chocolate chips for a different flavor profile.
Can I make this cake without the sugar glaze?
While the sugar glaze adds moisture and sweetness, you can certainly make the cake without it. Adjust the frosting to your taste.
How do I know when the cake is done?
The cake is done when a toothpick or cake tester inserted into the center comes out clean. Be sure not to overbake it, as that may dry it out.
Happy Baking!
Old Fashion Buttermilk Coconut Cake
Ingredients
- 1 c butter-do not use margarine
- 2 c sugar
- 1 c buttermik i use bulgarian
- 3 c all purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 2 tsp vanilla extract
- 6 large egg whites stiffly beaten
SUGAR GLAZE
- 1 c sugar
- 1/3 c water
- 1 tsp coconut flaked
COCONUT BUTTERCREAM FROSTING
- 1 c butter room temperature
- 4 1/2 c powdered sugar
- 4-6 Tbsp milk evaporated milk or half & half
- 1 tsp vanilla extract
- 3/4 tsp almond extract
- 1 c coconut flaked
Instructions
- Preheat oven to 350 degrees. Prepare 2 9-inch pans or 9×13 inch pan with non stick spray and flour. Cream butter. Add sugar gradually, creaming continuously.
- Mix dry ingredients together in separate bowl.
- Alternately, add buttermilk and dry ingredients to butter mixture.
- Add vanilla and fold in stiffly beaten egg whites. Pour into prepared pan(s). Bake in 350 degree oven for 35-40 minutes. Do Not Over Bake. When done remove from oven and allow to cool for 10 minutes. In the meantime, make Sugar Glaze.
- Combine 1 cup of sugar, 1/3 cup water and 1 tsp. of coconut in small saucepan. Boil for 2 minutes or until just thickened. Place one cake layer on cake plate. Using fork, poke a few holes in cake. Spread small amount of glaze over cake LIGHTLY covering top and sides (will not use all of the glaze.)
- Make Coconut Buttercream Frosting: Cream butter. Add vanilla to milk. Gradually add sugar alternately with milk, ending with sugar. Beat until smooth. Spread frosting over bottom layer of cake.
- Place the second layer on top of the frosted cake layer. Repeat with light sugar glaze on top layer. Then frost with buttercream over top and sides. Sprinkle coconut on top and sides of cake.
