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.
Original recipe makes 1 10-inch bundt cake
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup butter, room temperature
2 cups white sugar
5 eggs, room temperature
1 teaspoon coconut extract
1 cup buttermilk, room temperature
1 cup flaked coconut
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PREP
30 mins
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COOK
1 hr
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READY IN
1 hr 30 mins
Directions
- 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.
- 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.
- 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.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean.
Nutrition
Calories: 408 kcal
Carbohydrates: 53.9 g
Cholesterol: 130 mg
Fat: 19.5 g
Fiber: 1.2 g
Protein: 5.8 g
Sodium: 493 mg