Coconut Cake IV

This cake is soooo good and moist you should make two...that way you can be sure to get some. I take it to work and it disappears really fast.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 408 Calories

Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon salt
• 1 cup flaked coconut
• 1 tablespoon baking powder
• 1 cup butter, room temperature
• 5 eggs, room temperature
• 1 cup buttermilk, room temperature
• 1 teaspoon coconut extract

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.

Step 2

Mix flour, baking powder, and salt together and set aside.

Step 3

Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in coconut extract.

Step 4

Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour batter into prepared pan.

Step 5

Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean.