Ingredients
– 2 cups all-purpose flour
– 1 ½ teaspoons baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 cup buttermilk
– 1 cup shredded coconut
– 1 cup heavy cream
– ½ cup powdered sugar
– 1 cup toasted coconut flakes for garnish
Equipment Needed
– 9×13 inch baking pan
– Mixing bowls
– Electric mixer
– Rubber spatula
– Measuring cups and spoons
– Cooling rack
– Airtight storage container
Step-by-Step Instructions
First, preheat your oven to 350°F (175°C). While it’s warming up, I love to prepare my baking pan by greasing and flouring it, ensuring the cake slides out easily once it’s baked. In a bowl, combine the flour, baking powder, baking soda, and salt. In another large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This step is vital as it adds air into your mixture, which results in a lighter cake. Slowly add in the eggs, mixing well after each addition, then blend in the vanilla extract.
Next, I alternate adding the flour mixture and the buttermilk to the butter mixture, starting and ending with the flour mixture. This method creates a beautifully smooth batter. Once everything is well combined, gently fold in the shredded coconut—you can always taste as you go to ensure that delightful coconut flavor! Pour the batter into your prepared pan and spread it into an even layer. Bake for about 30-35 minutes, or until a toothpick comes out clean. The kitchen will smell divine at this point! (See the next page below to continue steps…)