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Buttermilk White Cake with Coconut
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Buttermilk White Cake with Coconut
Makes: 16 servings
Prep: 1 hr 15 mins Cool: 10 mins Bake: 350°F 25 mins
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  • user reviews (5)
Buttermilk White Cake with Coconut
Ingredients
  • 4
    egg whites
  • 2
    cups all-purpose flour
  • 1 1/2
    cups sugar
  • 2
    teaspoons baking powder
  • 1/2
    teaspoon salt
  • 1/4
    teaspoon baking soda
  • 1
    cup buttermilk or sour milk*
  • 1/2
    cup shortening
  • 2
    teaspoons vanilla
  • 1
    recipe Buttercream Frosting
  • 2
    cups coconut chips or flaked coconut
Directions

1. Let egg whites stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease and flour two 9-inch round baking pans; set aside.

2. In large mixing bowl combine flour, sugar, baking powder, salt, and baking soda. Add buttermilk, shortening, and vanilla; beat on low until combined. Beat on medium 2 minutes more, scraping bowl. Add egg whites; beat 2 minutes more. (Batter will appear curdled.)

3. Spread in pans. Bake 25-30 minutes or until tops spring back when lightly touched and wooden pick inserted near centers comes out clean. Cool on wire rack for 10 minutes. Remove from pans; cool completely.

4. Prepare Buttercream Frosting. Place layer flat side down on plate; spread top with some of the frosting. Stack second layer flat side down; frost top and sides. Sprinkle coconut. Serve immediately or cover and refrigerate. Makes 16 servings.

Buttercream Frosting
Ingredients
  • 3/4
    cup softened butter
  • 3
    cups powdered sugar
  • 1/4
    cup buttermilk or milk
  • 2
    teaspoons vanilla
  • 3 1/4 - 3 3/4
    cups powdered sugar
Directions

In 4-quart mixing bowl beat butter on medium until smooth. Gradually beat in powdered sugar to combine. Beat in buttermilk or milk and vanilla. Gradually beat in enough additional powdered sugar to make of spreading consistency.

Nutrition Facts (Buttermilk White Cake with Coconut)
  • Servings Per Recipe 16,
  • Calories 529,
  • Protein (gm) 3,
  • Carbohydrate (gm) 85,
  • Fat, total (gm) 20,
  • Cholesterol (mg) 24,
  • Saturated fat (gm) 12,
  • Monosaturated fat (gm) 4,
  • Polyunsaturated fat (gm) 2,
  • Dietary Fiber, total (gm) 1,
  • Sugar, total (gm) 71,
  • Vitamin A (IU) 243,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 32,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 258,
  • Potassium (mg) 120,
  • Calcium (DV %) 40,
  • Iron (DV %) 1,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (5)
4219900116
wingmac wrote:

I made this for my friends three years ago. They are still talking about how good it was and they are having me make it again for a birthday party coming up.

10/19/2011 06:43:43 PM Report Abuse
elfish27 wrote:

This was the first cake I've ever made :) It was very easy and turned out so well. The cake itself is very light and fluffy, a bit like angel cake. I used cream cheese frosting with coconut flakes and it was perfect!

9/21/2010 12:18:42 PM Report Abuse
danagracecheng wrote:

I can't speak for the frosting, but this cake is fabulous. I didn't want buttercream, so I went with a coconut cream cheese frosting, but the buttermilk cake itself really, well, took the cake! : )

4/8/2010 08:36:45 AM Report Abuse
jane_cowden1 wrote:

Big hit at daughter's birthday party. Someone even asked if it was a family recipe.

1/9/2010 03:22:32 PM Report Abuse
athigpen2 wrote:

Awesome! Everyone loved it. It calls for 1/4 cup of buttermilk for icing but that didn't work for me. I had to add another 1/4 cup.

12/30/2009 04:27:07 PM Report Abuse
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