*Ingredients :
° 1 cup unsalted butter, sticks, room temperature
° 2 cups granulated sugar
° 5 large eggs
° 1 teaspoon vanilla
° 1 teaspoon of coconut flavor found near the vanilla extract
° 2.5 cups all-purpose flour
° 1 teaspoon baking soda
° 1 teaspoon baking powder
° 1/4 teaspoon salt
° 1 cup of milk
° 2 cups shredded sweetened coconut to decorate the cake

*Directions :
Preheat oven to 350
Brush with a little butter and flour 2 or 3 … 8 inches round or square
2 or 3…9 inch round or square
Or a 9 x 13 cake pan and set it aside
Beat butter and sugar together in a large bowl with an electric mixer on medium speed until very smooth, at least four minutes.
Add the eggs, vanilla and coconut flavor and whisk until well combined
In a medium sized bowl, mix the flour, baking soda, baking powder, and salt
Add flour mixture and buttermilk to butter mixture and beat with an electric mixer on medium speed, scraping sides as needed, until well blended and smooth, 2-3 minutes
Pour the mixture into the basins prepared
Bake until a toothpick inserted in the center comes out clean, 25-30 minutes for a round cake and 30-35 for a 9 x 13 cake
Cool completely with non-stop freeze for seven minutes
Sprinkle with coconut and press on both sides immediately after decorating.
Keep covered at room temperature for up to 2 days or in the refrigerator for up to a week

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