My Great Grandmother's Buttermilk Lemon Coconut Cake

Indulge in the nostalgic charm of "My Great Grandmother's Buttermilk Lemon Coconut Cake," a timeless dessert that combines rich, tangy flavors with a tender, buttery crumb. Made with the perfect balance of freshly squeezed lemon juice, fragrant zest, creamy buttermilk, and sweetened shredded coconut, this cake is a heavenly blend of citrusy brightness and tropical sweetness. The unique addition of buttermilk ensures a moist, delicate texture that melts in your mouth, while a final dusting of powdered sugar or your favorite frosting adds an elegant touch. With just 20 minutes of prep time and one hour start-to-finish, this crowd-pleasing recipe is perfect for family gatherings or special occasions. Whether served with afternoon tea or as a show-stopping dessert, this easy-to-make lemon coconut cake is guaranteed to become a cherished favorite for generations to come.

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 12

Ingredients

• 3 cups All-purpose flour
• 1 tablespoon Baking powder
• 0.25 teaspoons Salt
• 1 cup Unsalted butter (softened)
• 2 cups Granulated sugar
• 4 Large eggs
• 1 cup Buttermilk
• 0.25 cup Freshly squeezed lemon juice
• 1 tablespoon Lemon zest
• 2 teaspoons Vanilla extract
• 1.5 cups Sweetened shredded coconut
• 2 tablespoons Powdered sugar (for garnish, optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or two 8-inch round cake pans. Lightly dust with flour and set aside.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, using a hand or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Step 4

Add the eggs to the butter mixture one at a time, beating well after each addition.

Step 5

In a measuring cup, combine the buttermilk, lemon juice, lemon zest, and vanilla extract.

Step 6

Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.

Step 7

Gently fold in the shredded coconut using a spatula.

Step 8

Pour the batter evenly into the prepared pan(s) and smooth the top with a spatula.

Step 9

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Remove the cake from the oven and let it cool in the pan(s) for 10 minutes before transferring to a wire rack to cool completely.

Step 11

Once cool, dust the top with powdered sugar for a simple finish, or frost with your favorite lemon or vanilla frosting. Serve and enjoy!

Nutrition Facts

Serving size	(1671.5g)

Amount per serving	% Daily Value*
Calories	5666.6

Total Fat 259.8g	0%
Saturated Fat 164.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1287.5mg	0%
Sodium 2806.4mg	0%
Total Carbohydrate 791.4g	0%
Dietary Fiber 20.1g	0%
Total Sugars 475.6g
Protein 75.8g	0%

Vitamin D 403.5IU	0%
Calcium 529.4mg	0%
Iron 22.3mg	0%
Potassium 1320.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.3%

Protein: 5.2%

Carbs: 54.5%