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Old Fashioned Buttermilk Coconut Cake with Buttercream

Carly
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Moist Buttermilk Coconut Cake with Creamy Frosting

Old Fashioned Buttermilk Coconut Cake with Buttercream

Indulge in a taste of nostalgia with this classic Old Fashioned Buttermilk Coconut Cake. Layers of tender, coconut-infused cake are generously filled and frosted with a rich, creamy coconut buttercream. This timeless dessert is perfect for special occasions or a simple weeknight treat. The combination of buttery cake, tangy buttermilk, and sweet coconut creates a harmonious flavor profile that will transport you to simpler times.

Ingredients

For the Cake:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 3 cups cake flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups coconut milk
  • 1/4 teaspoon almond extract (optional)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons coconut extract
  • 2 tablespoons vegetable oil
  • 1 cup sweetened shredded coconut

For the Buttercream:

  • 2 cups unsalted butter, softened
  • Pinch of salt
  • 2/3 cup sour cream
  • 8 cups confectioners' sugar
  • 2 teaspoons vanilla extract
  • Shredded coconut, for garnish

Instructions

Making the Cake:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and vanilla.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk and starting and ending with flour. Stir in the coconut extract and vegetable oil. Fold in the shredded coconut.
  4. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.

Making the Buttercream:

  1. In a large bowl, cream together the butter and salt until light and fluffy. Beat in the sour cream until combined.
  2. Gradually add the confectioners' sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.
  3. Increase the speed of the mixer and beat for an additional 5-7 minutes, or until the buttercream is light and fluffy.

Assembling the Cake:

  1. Level the tops of the cooled cakes if necessary. Place one layer on a serving plate and spread with a generous layer of buttercream. Top with the second layer and frost the top and sides of the cake with the remaining buttercream.
  2. Decorate the top of the cake with shredded coconut, if desired.

Tips

  • For a richer flavor, use coconut milk from a can instead of the carton variety.
  • To ensure even baking, divide the batter equally between the pans using a kitchen scale.
  • For a taller cake, use three 8-inch pans.
  • Store leftover cake in an airtight container at room temperature for up to 3 days.
  • For a more intense coconut flavor, toast the shredded coconut before adding it to the cake batter.

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