Coconut Cake IV94 Reviews
“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.” - by dannis
Original recipe yields 1 - 10 inch bundt cake
- 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.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time; beat well. Mix in coconut flavoring. Add flour mixture alternately with buttermilk, mixing well with each addition. Fold in coconut. 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.
Amount Per Serving (12 total)
- 408 cal
- 19.5 g
- 53.9 g
Based on a 2,000 calorie diet
Reviews (94)Rate This Recipe
"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 soda. Wh..." See morey did the majority of the cakes turn out perfectly (mine included)? Did they use buttermilk that was lowfat? Coconut not mixed in well? (I added mine to the flour mixture). Sugar and butter not mixed long enough??? According to my friend and my family, it came out moist and wonderful. Anyone have an idea?"
"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 top cook..." See moreed first and it was hard to get out of the pan and had this greasy texture to it. After searching high and low for a coconut cake and consulting with other baking friends I think that baking soda is what is missing. Will try again in the future."
"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 of va..." See morenilla extract (in addition to the coconut), 1 tspn of baking soda, and a small can of (drained) crushed pineapple. It was done in 50 minutes, and came out of the pan perfectly. I glazed it with warmed (microwaved) cream cheese packaged icing, then topped it with coconut flakes. Yummy!"
Coconut Cake I
Coconut Cake II
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