Buttermilk Coconut Cake: A Southern Slice of Sweet Comfort

 

What You’ll Need

For the cake:

• 2 ½ cups all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• • 1 cup unsalted butter, softened

  • 2 cups granulated sugar

  • 4 large eggs

  • 1 tsp vanilla extract

  • 1 tsp coconut extract (optional, for extra flavor)

  • • 1 cup buttermilk

    • 1 cup shredded sweetened coconut

    For the frosting:

    • 8 oz cream cheese, softened

    • ½ cup unsalted butter, softened

    • 4 cups powdered sugar

    • 1 tsp vanilla extract

    • 2–3 tbsp buttermilk (to loosen, if needed)

    • 1 ½ cups shredded sweetened coconut (to garnish)

    Step-by-Step Method

  • Step-by-Step Method

    1. Prep the Basics

    Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy release.

    2. Make the Batter

    In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and coconut extract.

    Alternate adding the dry ingredients and buttermilk, starting and ending with the dry mixture. Fold in shredded coconut until evenly distributed.

    3. Bake the Cake

    Divide the batter between the two pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

    4. Whip Up the Frosting

    Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, one cup at a time, until fluffy. Mix in vanilla. If the frosting feels too thick, add buttermilk a tablespoon at a time.

    5. Assemble and Decorate

    Place one cake layer on a serving plate. Spread frosting evenly, then top with the second layer. Frost the entire cake generously, pressing shredded coconut onto the sides and top for a snowy finish.

    6. Serve and Savor

    Chill the cake for at least 30 minutes before slicing—this helps the layers set and makes cutting cleaner. Serve with hot coffee or iced tea for the full Southern experience.

    Tips for Success

    • Room-temperature ingredients ensure smooth mixing and an even crumb.

    • Toasted coconut can be used for a nuttier, golden twist.

    • Bake as a sheet cake if you want something easier to transport—just frost the top and sprinkle with coconut.

    A Cake That Feels Like Home

    Buttermilk Coconut Cake isn’t just dessert—it’s tradition. Every bite delivers the balance of tender cake, tangy buttermilk, and sweet coconut. Whether you serve it at a family reunion, Easter dinner, or a simple Sunday lunch, it’s the kind of cake that makes people gather around the table a little longer.