Some cakes are rich and decadent, while others are light and airy. But Buttermilk Coconut Cake manages to be both—moist, fluffy, and layered with tropical sweetness. This cake is a beloved Southern classic, often brought out at family gatherings, holidays, and Sunday suppers. The magic lies in the marriage of tangy buttermilk, tender crumb, and a coconut frosting that feels like sunshine in every bite.
Why Buttermilk Makes a Difference
Buttermilk has long been a secret weapon in baking. Its subtle tang not only balances sweetness but also tenderizes the crumb, ensuring the cake stays moist without being heavy. When combined with coconut, it creates a flavor profile that’s rich yet refreshing—perfect for year-round indulgence.
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)
