1 cup unsalted butter two sticks, at room temp
2 cups granulated sugar
5 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut flavoring found near vanilla extract
2.5 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk
No fail seven minute frosting click here for printable recipe
2 cups shredded sweetened coconut for garnishing cake
Preheat oven to 350
Lightly grease and flour two or 3…8 inch round or square
2 or 3…9 inch round or square
or one 9 X13 cake pan and set aside
Cream together butter and sugar in a large bowl with an electric mixer at medium speed until very
smooth, at least four minutes
Add eggs, vanilla, and coconut flavoring and beat well to combine
In a separate medium sized bowl, stir together flour, baking soda, baking powder, and salt
Add flour mixture and buttermilk to butter mixture and beat with an electric mixer at medium
speed,scraping down the sides as needed, until thoroughly blended and smooth, 2-3 minutes
Pour batter into prepared pans
Bake until a toothpick inserted in the center comes out clean, 25-30 minutes for round cakes and
30-35 for a 9 X 13 cake
Cool completely and frost with no fail seven minute frosting
Sprinkle with coconut and press coconut into sides immediately after frosting.
Keep covered at room temp for up to two days or in the refrigerator for up to a week

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