I made this coconut cake using the White Chocolate Coconut
frosting. A “real
old time” recipe, as my grandmother refers to it. That means full buttery
richness and a moist, delicate crumb. A glaze that melts right into the warm cake
— soft and pillowy. I luv the sweetened coconut flakes.
I Luv Coconut cake recipe, sent in by Tom Hallard.
2 cups White sugar
1 cup Butter
1 tsp Coconut extract
1 cup Buttermilk
2 cups All-purpose flour
1 Tablespoon Baking powder
1 tsp Salt
1 cup Flaked coconut
Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 10 inch Bundt cake pan
Mix the flour, baking powder and salt together, set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beat well. Mix in coconut flavoring. Add flour mixture alternately with buttermilk, mixing well with each addition. Fold in coconut. Pour coconut cake batter into prepared pan.
Bake, I Luv Coconut Cake until a toothpick inserted into cake comes out clean.
To accent that wonderful coconut flavor, frost with our White Chocolate Coconut Frosting.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!