You should bake two of these cakes since they are so delicious and moist that you may be sure to have some. I bring it to work, and it vanishes really quickly.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 1 10-inch bundt cake |
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup butter, room temperature
- 2 cups white sugar
- 5 eggs, room temperature
- 1 teaspoon coconut extract
- 1 cup buttermilk, room temperature
- 1 cup flaked coconut
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
- Mix flour, baking powder, and salt together and set aside.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in coconut extract.
- Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean.
Nutrition Facts
| Calories | 408 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 119 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 12 g |
| Sodium | 493 mg |
| Sugars | 37 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely loved this cake! The only change I made was that I used coconut oil in place of butter, it made the cake light, moist, and added to the coconut flavor
This was absolutely delicious! The only thing I changed was to add vanilla. I’ve made it twice now, and it’s a big hit!
My grandmother made this cake at least a couple times every month and the only change is that she put drained crushed pineapple on the top!
My favorite cake ever
It was very good.l substituted buttermilk for coconut milk and reduced the sugar to 1 cup.
I was intrigued by the reviews and wanted to test for myself. As usual, I average out what previous reviews say, so for this recipe, used bit less sugar, half an egg less, and used 1 tsp baking soda in place of 1 of the tsps of baking powder. Used vanilla extract instead of coconut and I also used half buttermilk, half pineapple juice. Along with a pineapple buttercream frosting this was DELICIOUS. Nice and sweet, definitely satisfied the craving for a sweet cake. I am the only one in the house that likes coconut, so this cake is ALL MINE.. Muahaha.
Most reviews note the cake is very dense. It’s because the recipe called for all purpose flour. I used 2 1/2 cups of cake flour and it turned out PERFECT. I also added some baking soda and vanilla but those weren’t as crucial as the change to cake flour.
I followed the recipe step by step with the exact ingredients and it burnt in the outside and inside. I don’t know what I did wrong 🙁 I hope to make it again.
i would definitely make again
I didn’t change a thing, except to use organic unsweetened flaked coconut. I would have cut back the sugar if I used the regular flaked coconut. I baked it in two 9″ pans. It was just slightly dry because I kept it in a couple minutes longer. In my oven I should have taken it out at 27 or 28 minutes I think. Great cake though, everyone loved it. I used the coconut buttercream frosting on this site, which was terrific.
Thanks for this recipe. Cake turned out perfect
I was really excited about this cake, and after reading most of the reviews, more excited. No cake mix for me!! I normally adjust recipes to taste, but this time, I took into consideration the many similar comments, too sweet, needed baking soda, sticky, very dense. I followed the directions exactly, but mine didn’t rise much (my baking powder and soda are new) and appears greasy. I will try this again but with less butter. Tomorrow I will serve it at a luncheon dressed with whipped cream, toasted coconut and a strawberry, and hope it is better than I fear it will be.
Really amazing and moist. The coconut taste wasn’t noticeable though
Nothing special.
With a few changes, reading other reviews and following strict directions this cake is AMAZING!!! Be sure that are required ingredients are at room temperature; just 4 eggs were enough; I made my own buttermilk by putting white vinegar in milk; sift in a box of cream of coconut pudding with your dry ingredients (yes there are little bits of coconut flakes that can just be tossed in after sifting); I used cake flour; and 40 -45 minutes for me gave a clean toothpick. I also used a cream cheese frosting and pineapple filling that I made by cooking a can of crushed pineapples (with the juice), 2 TBSP of cornstarch and 1cup of sugar for about 6 minutes while stirring regularly, after it cooled I used it on the middle layer, frosted the top with cream cheese frosting and dusted with coconut while leaving the sides bare. DELICIOUS!!!
Lovely simple recipe that works every time
This cake is holy amazing to a new level – I’ve been baking gluten-free for 7 years and this is the first recipe that makes a legitimately fluffy cake (with some gluten-free flour mix tweaking) – would absolutely recommend!! Goes great with whipped cream frosting. My mom, who eats like a bird, went for a third slice!
I did a project on it! so fun to make!
This is a really good cake! My kids love it and it’s easy to make!!
Followed the recipe as written except that I used 1-1/4 cups Eggbeaters to replace the five eggs. After baking the cake for an hour and letting it cool in the Bundt pan for about 15 minutes, it wouldn’t pop out of the pan when when I flipped it over. So I had to cut it out in chunks. Cake was light and fluffy, but the crust seemed a little tough. Next time I’ll grease the pan with Pam spray instead of the Smart Balance that I had used and maybe use a little more coconut extract.
This cake was the star of one of my summer cookouts. Very moist and sweet.