Basic Coconut Cake

Quick look

  • prep 25 min    cook 45 min
  • Yield: 8-inch cake


  • 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

    How to make it  1 hour, 10 minutes

  • 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.

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