1 cup unsalted butter two sticks, at room temp

2 cups granulated sugar

5 large eggs

1 teaspoon vanilla extract

1 teaspoon coconut flavoring found near vanilla extract

2.5 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 cup buttermilk

No fail seven minute frosting click here for printable recipe

2 cups shredded sweetened coconut for garnishing cake


Preheat oven to 350

Lightly grease and flour two or 3...8 inch round or square

2 or 3...9 inch round or square

or one 9 X13 cake pan and set aside

Cream together butter and sugar in a large bowl with an electric mixer at medium speed until very smooth, at least four minutes

Add eggs, vanilla, and coconut flavoring and beat well to combine

In a separate medium sized bowl, stir together flour, baking soda, baking powder, and salt

Add flour mixture and buttermilk to butter mixture and beat with an electric mixer at medium speed,scraping down the sides as needed, until thoroughly blended and smooth, 2-3 minutes

Pour batter into prepared pans

Bake until a toothpick inserted in the center comes out clean, 25-30 minutes for round cakes and 30-35 for a 9 X 13 cake

Cool completely and frost with no fail seven minute frosting

Sprinkle with coconut and press coconut into sides immediately after frosting.

Keep covered at room temp for up to two days or in the refrigerator for up to a week


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