Coconut Cake IV

Coconut Cake IV

104

"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 {{adjustedServings}} servings 408 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

  • 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.
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Reviews

104
  1. 116 Ratings

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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...