John Myers
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Buttermilk Coconut Cake
The perfect buttermilk coconut cake recipe with a picture and simple step-by-step instructions.
For the dough
- 500 ml Buttermilk
- 300 g Sugar
- 560 g Flour
- 3 Pc. Eggs
- 1 ½ Päckchen Backpulver
For covering
- 200 g Desiccated coconut
- 150 g Sugar
- 1 packet Vanilla sugar
to pour over
- 200 ml Cream
- 150 g Butter
- Beat the eggs until frothy, let the sugar trickle in, add the buttermilk and stir everything together, sift the flour and baking powder and add. Line a sheet (39x26x4 cm) with baking paper or grease it. Oven on convection: Preheat 180 degrees. Place the dough on the baking sheet and smooth it out.
- Mix the coconut flakes with the sugar and vanilla sugar and distribute evenly on the dough.
- Meanwhile, heat the butter and whipped cream in the saucepan until the butter has melted. Take the cake out of the oven and pour the cream and butter mixture over it until the coconut flakes are soaked.
- Let cool down completely and enjoy.
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