Coconut Cake IV

Coconut Cake IV

105

"This cake is soooo good and moist you should make two...that way you can be sure to get some. I take it to work and it disappears really fast."

Ingredients

1 h 30 m servings 408 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 53.9g
  • 17%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 493 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
  2. Mix flour, baking powder, and salt together and set aside.
  3. 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.
  4. 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.
  5. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean.

Reviews

105
  1. 117 Ratings

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Most helpful

I hate coconut, but I wanted to make this cake for a friend. I am puzzled by the reviews that said they had a hard time getting cake out of pan? The one seasoned baker said the cake needed sod...

Most helpful critical

I think that this recipe has the potential to be really great but its missing something. I bake all the time and I was very sad when my cake didn't rise. It was very packy and like others the to...

I hate coconut, but I wanted to make this cake for a friend. I am puzzled by the reviews that said they had a hard time getting cake out of pan? The one seasoned baker said the cake needed sod...

A great, moist coconut cake, it made a big hit at work. I read member comments and modified the original by reducing sugar to 1 1/2 cups, and also added a box of vanilla instant pudding, 1 tspn...

I think that this recipe has the potential to be really great but its missing something. I bake all the time and I was very sad when my cake didn't rise. It was very packy and like others the to...

Wow! I made this cake at home for my Easter dinner. I drove 230 miles with it in the backseat of the car. It was easy to pack and everyone loved it. I didn't put any frosting on it, but I did ...

Great flavor, Dannis. The ladies at my church luncheon really went nuts over this cake. I added a 3.5 ounce box of instant coconut pudding to the mix, and whirled the coconut in my food processo...

I loved this cake! I was happy to find a coconut cake that didn't require a mix! I cut the sugar by 1/3 cup. I made it in two 9" rounds and it made a beautiful layer cake. A couple of things t...

This is too sweet for us! I have to cut down the sugar to three quarter cup but I'm using sweetened flaked coconut, otherwise this cake is truly very very good, moist and delicious! Worth tryi...

I love this recipe, since I found it, I have made more than I can count. I always take at least two to work and leave one at home. I add vanilla extract, sometimes half teaspoon more coconut ext...

Coconut lovers will enjoy this easy to make, tasty, very moist cake. My family enjoyed this cake, but did comment that it was very sweet. I think I will cut the sugar to 1 1/2 cups next time I m...