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Buttermilk Coconut Cake

Nancy Miller

Ingredients

  • 2 cups sugar

  • 1 cup oil

  • 4 eggs

  • 1 cup of buttermilk

  • 2 cups self rising flour

  • 3/4 of a bag of coconut (8 oz)

  • 1 ½ teaspoons of coconut extract

Instructions

  1. Beat sugar and oil. Add eggs one at a time, beating after each. Alternate between adding the flour and adding the buttermilk. Fold in coconut.

  2. Bake in greased and floured bundt pan at 350° for 45 minutes.

  3. Turn off oven and let stay in oven while making glaze.

  4. Boil ½ cup water and 1 cup sugar for 1 minute. Add 1 tsp. coconut extract. 

  5. Take cake from oven and poke holes in cake. Pour glaze onto cake. Leave cake in pan for 1 hour. Take out the cake and let cool.

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