buttermilk coconut cake

Name: Buttermilk Coconut Cake
Prep time: 15 min
Cook time: 1 h
Yield: 12
Ingredients: 1 cup(s) sugar; 4 - large eggs; 1 cup(s) buttermilk; 1 cup(s) canola oil; 1 cup(s) shredded/flaked coconut; 1-1/2 teaspoon(s) coconut flavoring; 2 cup(s) self-rising flour; 1 cup(s) sugar; 1/3 cup(s) water; 1 teaspoon(s) shredded/flaked coconut

(2 ratings)

Gail Welch's version of Buttermilk Coconut Cake.

review

Recipe by

Jan W

@Neeniejan

Apollo, PA

Got this recipe from a friend; she got it from an Amish Friends cookbook...this is an easy recipe and is oh, so good!

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(2 ratings)

yield 12 serving(s)

prep time 15 Min

cook time 1 Hr

Ingredients For buttermilk coconut cake

1 c

sugar
4

large eggs
1 c

buttermilk
1 c

canola oil
1 c

shredded/flaked coconut
1-1/2 tsp

coconut flavoring
2 c

self-rising flour
1 c

sugar
1/3 c

water
1 tsp

shredded/flaked coconut

How To Make buttermilk coconut cake

1
Grease a 10-cup Bundt pan or tube pan. Mix 1 cup sugar, eggs, buttermilk, oil, 1 cup coconut and flavoring in large bowl. Add in flour, mixing well. Put batter in prepared pan and bake @ 350 degrees F for 1 hour. Turn cake out onto rack with waxed paper underneath to catch excess glaze.

2
For glaze: combine 1 cup sugar, water and 1 tsp. coconut in small saucepan. Boil 2 minutes and then pour over hot cake.
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buttermilk coconut cake

Ingredients For buttermilk coconut cake

How To Make buttermilk coconut cake

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