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.
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
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
Step 2
Mix flour, baking powder, and salt together and set aside.
Step 3
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.
Step 4
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.
Step 5
Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 408 | |
% Daily Value * | |
Total Fat20g | 25% |
Saturated Fat12g | 61% |
Cholesterol119mg | 40% |
Sodium493mg | 21% |
Total Carbohydrate54g | 20% |
Dietary Fiber1g | 4% |
Total Sugars37g | |
Protein6g | |
Vitamin C0mg | 1% |
Calcium111mg | 9% |
Iron2mg | 9% |
Potassium109mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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