Description
What makes this cake truly special is the combination of buttermilk and butter, which creates a rich, soft texture that melts in your mouth. The addition of shredded coconut adds a delicate sweetness and slight chewiness, elevating this cake from simple to unforgettable.
Ingredients
- 3 large eggs
- 1 teaspoon salt
- 2 tablespoons shredded coconut
- 1 cup buttermilk
- 1 cup granulated sugar
- ¾ cup vegetable oil
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 16 tablespoons (1 cup) unsalted butter, melted
- 2 tablespoons powdered sugar (for dusting)
For Topping (Optional):
- Marmalade
- Extra shredded coconut
Instructions
Preheat your oven to 350°F (175°C). Grease and line a round cake pan with parchment paper to prevent sticking.
In a large bowl, whisk together the eggs, granulated sugar, and salt until light and slightly fluffy. Add the buttermilk, vegetable oil, and melted butter. Mix until smooth and well combined.
In another bowl, sift together the all-purpose flour and baking powder. This helps create a lighter, fluffier cake texture.
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix. Fold in the shredded coconut.
Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- Ensure all ingredients are at room temperature for best results
- Do not overmix the batter to keep the cake soft
- Check the cake at 35 minutes to avoid overbaking
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
Nutrition
- Calories: 320 kcal
- Sodium: 180mg
- Protein: 5g