67 minutes
A delightful cake infused with the tropical flavors of coconut, enriched with buttermilk, and frosted with a creamy cheese icing.
Cake Flour
cups
Unsweetened Finely Shredded Coconut
cups
teaspoons
teaspoons
cups
Coconut Oil, liquified
cups
cups
Unsalted Butter, room temperature
cups
teaspoons
each
Cream Cheese, room temperature
0 lb
Confectioners’ Sugar
cups
Coconut Flakes
cups
1. Prep and Bake the Cake
Preheat oven to 325°F (163°C). Coat two 9-inch cake pans with cooking spray, line with parchment, and spray again. Whisk together flour, shredded coconut, baking powder, and salt in a large bowl. Set aside. In a separate bowl, mix buttermilk and oil. Set aside. Beat sugar, room temperature butter, and vanilla until light and fluffy (about 3 minutes) with an electric mixer. Incorporate eggs one at a time, then beat until mixture is very pale (another 4 minutes). Gradually add dry mix to creamed mixture alternately with wet mix, starting and ending with dry mix. Only blend until just combined. Evenly divide batter between prepared pans. Bake until golden and pulling away from sides (about 32-37 minutes). Cool slightly, then transfer to wire racks to cool completely.
2. Frosting and Assembly
Beat cream cheese, confectioners' sugar, butter, vanilla, and salt until fluffy and light (3-5 minutes). Place one cake layer on a plate, frost with 1 1/2 cups of frosting, then top with the second layer. Apply a thin layer of frosting all over. Refrigerate the cake for 1 hour to set the frosting. For added flavor, toast coconut on a baking sheet until golden (3-5 minutes) at 325°F (163°C). Cover the cake with the remaining frosting and press coconut onto the sides and top. Chill the cake for at least 30 minutes before serving.
Replace coconut extract with lemon or orange zest and extract. Add poppy seeds for a Lemon Poppy Seed Cake or keep it simple for a classic Citrus Cake.
Omit the coconut and incorporate mini chocolate chips into the batter. Add a teaspoon of vanilla extract to enhance the chocolate flavor.
Swap out the coconut for grated carrot and add spices like cinnamon, nutmeg, and ginger. You can also incorporate nuts like walnuts or pecans for added texture.
Introduce mini chocolate chips into the batter or a couple of tablespoons of cocoa powder for a chocolatey version. Chocolate and coconut are a classic pairing.
Replace some of the buttermilk with pineapple juice and fold chopped pineapple and shredded coconut into the batter for a tropical twist.
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