Buttermilk Coconut Cake

5 from 5 votes
Prep Time 10 minutes
Cook Time 15 minutes
Rest Time 1 hour
Total Time 1 hour 25 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 41 kcal


For the dough

  • 500 ml Buttermilk
  • 300 g Sugar
  • 560 g Flour
  • 3 Pc. Eggs
  • 1 ½ packet of baking powder

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.


Serving: 100gCalories: 41kcalCarbohydrates: 10g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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