The Best Moist Coconut Cake Recipe

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup butter, room temperature
• 2 cups white sugar
• 5 eggs, room temperature
• 1 teaspoon coconut extract
• 1 cup buttermilk, room temperature
• 1 cup flaked coconut

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan for best results (see Cook's Note).
2. In a large bowl, whisk together the flour, baking powder, and salt. Set the mixture aside.
3. In a separate large bowl, use an electric mixer to beat the butter and sugar until the mixture is light and fluffy. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the coconut extract.
4. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Mix until just combined. Gently fold in the shredded coconut until evenly distributed. Pour the cake batter into the prepared pan.
5. Bake in the preheated oven for approximately 1 hour, or until a toothpick inserted into the center comes out clean.
6. Once the cake has cooled, frost it with your favorite buttercream frosting and sprinkle with coconut flakes, if desired.

Nutrition

• Calories: 408 kcal
• Fat Content: 20 g
• Fiber Content: 1 g
• Sugar Content: 37 g
• Sodium Content: 493 mg
• Protein Content: 6 g
• Cholesterol Content: 119 mg
• Carbohydrate Content: 54 g
• Saturated Fat Content: 12 g
• Unsaturated Fat Content: 0 g