Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (sweetened or unsweetened, your choice)
- 1 cup powdered sugar (for frosting)
- 2 tablespoons coconut cream (for frosting)
- 1 teaspoon coconut extract (for frosting)
- Optional: additional toasted coconut for garnish
Equipment Needed
- Large mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- 9×13 inch baking pan
- Cooling rack
- Spatula for frosting
- Sifter (optional, for powdered sugar)
Step-by-Step Instructions
To start off, preheat your oven to 350°F (175°C) and grease your 9×13 inch baking pan. In a large mixing bowl, combine your dry ingredients: flour, sugar, baking powder, baking soda, and salt. I love this step because the flour lightly dusts my kitchen, and the sugar brings a sweet aroma to the air already! Add in the softened butter and mix until the mixture resembles coarse crumbs.
Next, beat together the buttermilk, eggs, and vanilla extract in a separate bowl, and then pour it into the dry ingredients. Mix everything until just combined; try not to overdo it, as I learned the hard way that overmixing can lead to a dense cake. Fold in the shredded coconut gently, allowing those lovely bits to become evenly distributed throughout the batter. Isn’t it such a beautiful sight? I get so excited just thinking about the final result! (See the next page below to continue steps…)