COCONUT CAKE IV

Coconut Cake IV image

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.

Provided by dannis

Categories Desserts Cakes Holiday Cake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 9

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

Steps:

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 Facts : Calories 408 calories, Carbohydrate 53.9 g, Cholesterol 119 mg, Fat 19.5 g, Fiber 1.2 g, Protein 5.8 g, SaturatedFat 12.1 g, Sodium 493.3 mg, Sugar 36.8 g