Quick look
- prep 25 min cook 45 min
- Yield: 8-inch cake
Ingredients
- 1 2/3 cups all-purpose flour
- 1/3 cup shredded coconut
- 1 cup granulated sugar
- 2/3 cup almonds, finely ground
- 1 cup buttermilk
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2/3 cup butter, melted
- 1
Preheat the oven to 350°F. Butter an 8-inch square baking pan. Line with waxed paper. Butter the paper.
- 2
Stir together the flour, coconut, sugar, and almonds in a large bowl. Make a well in the center and stir in the buttermilk, eggs, vanilla, and butter. Pour the batter into the prepared pan.
- 3
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes. Turn out onto a rack to cool completely.
