Description
Delicious summer cake with coconut and buttermilk – easy to prepare.
Ingredients
Scale
For the batter
- 1 cup (240ml) milk
- 1 tbsp. white vinegar
- 3/4 cup (170g) butter
- 1 cup (200g) sugar
- 3 large eggs
- 2 tbsp. coconut liquor (optional)
- 2 cups (260g) all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup (100g) shredded coconut, toasted
For the decoration
- 1/4 cups (25g) shredded coconut, toasted
- 1 cup (130g) confectioners’ sugar
- 1–2 tbsp. heavy cream
Instructions
- Grease a 4.5×10 inches (11x25cm) loaf pan or line with baking parchment and set aside. Mix the milk with the vinegar and let sit for about 8-10 minutes so it can thicken. Add the shredded coconut (for the batter and decoration) to a coated pan and toast (without fat) until lightly browned – be careful not to burn it. Set aside to cool down.
- Preheat the oven to 350°F (180°C). Add the butter and sugar to a large bowl and mix until light and fluffy. Add the eggs one after another, mixing well after each addition. Add the coconut liquor (optional) and mix in. Mix the flour with baking powder, and salt and add alternating with the milk turned into buttermilk to the bowl and mix until just combined. Fold in one cup (100g) of the toasted coconut and keep the rest for the decoration. Pour the batter into the loaf pan, smooth out the top and bake for 55-60 minutes or until a wooden skewer inserted into the center comes out clean. Take out of the oven and let cool down in the pan for about 45-60 minutes, then remove carefully and let cool down completely on a wire rack.
- Mix the confectioners’ sugar gradually with the milk until you get a nice thick glaze. Drizzle the cake and sprinkle with the remaining toasted coconut. Let dry before serving.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 10