Moist Coconut Cake
A moist, tender Bundt cake loaded with coconut flavor. Made with buttermilk for a soft crumb and folded with flaked coconut throughout. Can also be baked in two 9-inch layers and frosted.
Moist Coconut Cake
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup butter, room temperature
- 2 cups white sugar
- 5 large eggs, room temperature
- 1 teaspoon coconut extract
- 1 cup buttermilk, room temperature
- 1 cup flaked coconut
Instructions
- Prep the pan.
Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt or tube pan.
- Mix dry ingredients.
Whisk together flour, baking powder, and salt in a large bowl. Set aside.
- Cream butter and sugar.
Beat butter and sugar together with an electric mixer until noticeably lighter in color and fluffy. Add eggs one at a time, letting each fully incorporate before adding the next. Mix in coconut extract.
- Combine the batter.
Add the flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with flour, mixing until just incorporated after each addition. Fold in the flaked coconut. Pour batter into the prepared pan.
- Bake.
Bake for about 1 hour, until a toothpick inserted into the center comes out clean.
- Cool and serve.
Let the cake cool in the pan for 10 minutes, then invert onto a rack to cool completely. Frost with buttercream and sprinkle with flaked coconut if desired.
Notes
Pan swap: Bake the batter in two greased 9-inch cake pans at 350°F until a toothpick comes out clean, about 40-45 minutes. Cool 5 minutes in the pans before inverting onto a rack, then cool completely before frosting.
