Basic Coconut Cake

[quicklook-recipe prep_time=”25 min” cook_time=”45 min” serves=”” details=”Yield: 8-inch cake” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 1 2/3 cups all-purpose flour
• 1/3 cup shredded coconut
• 1 cup granulated sugar
• 2/3 cup almonds, finely ground

[/ingredients-left]
[ingredients-right]

• 1 cup buttermilk
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2/3 cup butter, melted

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”1 hour, 10 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Preheat the oven to 350°F. Butter an 8-inch square baking pan. Line with waxed paper. Butter the paper. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]

[/step-list-wrapper]

Originally Published in Reader's Digest