Moist Coconut Cake
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup butter, room temperature
- 2 cups white sugar
- 5 large eggs, room temperature
- 1 teaspoon coconut extract
- 1 cup buttermilk, room temperature
- 1 cup flaked coconut
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan (see Cook's Note).
- Mix flour, baking powder, and salt together in a large bowl; set aside.
- Beat butter and sugar together in a separate large bowl with an electric mixer until noticeably lighter in color and fluffy. Add eggs, one at a time, allowing each egg to blend into the beaten butter mixture before adding the next. Mix in coconut extract.
- Pour in flour mixture alternately with buttermilk, mixing until just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour cake batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 1 hour.
- If desired, frost cooled cake with your favorite buttercream frosting and sprinkle with flaked coconut.
Source
Original recipe: View Original
