Two recipes that will make you lick your fingers

Today we conjure up two incredibly juicy, fluffy, super mom buttermilk cakes! These desserts are easy to take with you everywhere and mix and match with all your plans. Why? Because buttermilk cake is a chameleon, you can make it with almost any type of fruit, as well as nuts like almonds, macadamia and even chestnuts. We have selected two varieties of buttermilk cake for you – with coconut and with tangerines.

Buttermilk cake recipe with roasted coconut

The buttermilk cake is amazing! It is moist, fluffy, tender and full of roasted coconut. Buttermilk frosting and grated coconut on top of the cake completes it perfectly. You just have to try to see for yourself.

This melt-in-your-mouth buttermilk cake not only has roasted coconut on top, it’s also inside. Yes, 1 1/4 cups roasted grated coconut is incorporated into this moist cake before baking. After baking, a buttermilk glaze is made which is poured over the cake which is then sprinkled with even more roasted coconut. This cake is perfect for coconut lovers.

This cake is for coconut lovers

Ingredients:

  • 170 g unsalted butter, softened
  • 240 g universal flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 150 grams of white sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 240g plus 2 tablespoons buttermilk, divided (the 2 tablespoons buttermilk will be used for the glaze)
  • 165 g grated coconut, roasted and divided (30 g. Roasted coconut is used for the cake after frosting)
  • 120 g caster sugar

Why you should use buttermilk in cake recipes

Why you should use buttermilk in cake recipes

There are several reasons to bake cakes with buttermilk:

  • Buttermilk is a emollient. It makes pastries moist from the start.
  • Buttermilk is sour. This prevents the cake from becoming too sweet and gives it a rich, buttery taste.
  • Buttermilk makes the cakes ferment better. The acid in the buttermilk reacts with the leavening agents and gives the cake a lift.

How to roast sweetened coconut?

How to roast sweetened coconut


For this recipe we use roasted sweetened coconuts. Here are three ways to roast coconut for this recipe.

Roast the coconut in the oven – Preheat the oven to 350 degrees. Cover an oven dish with foil. Put the coconut on the plate and bake for about 5 minutes. After 5 minutes, stir in the coconut and look for any browned pieces. Remove the browned pieces from the pan and continue baking until all the coconut is roasted.

This cake has roasted coconut on top and inside

Roast coconut in the microwave – Divide the coconut evenly, about 1/2 cup at a time, in a microwave safe bowl. Place the dish in the microwave and cook for one minute. If the coconut has not finished roasting, put the bowl back in the microwave and continue to roast at 1 minute intervals, stirring after every minute, until the coconut is brown. When the coconut flakes are toasted to your satisfaction, add to a plate to cool.

Roast the coconut on the stove – Put a saucepan on a stove over medium heat. When the pan is heated, add the coconut. Stir the coconut into the pan and then continue to stir until it is roasted. Remove from the heat and allow to cool.

Start by making Coconut Buttermilk Cake

Buttermilk makes the cakes ferment better


For the recipe, we will put flour, baking powder and salt in a medium bowl. Whisk the ingredients together and set the bowl aside. Put butter and sugar in a large bowl. Using an electric mixer, whisk together until fluffy, scraping the sides of the bowl if necessary. Put vanilla and eggs in the bowl one at a time. Use the mixer and beat after each egg until it is well incorporated into the batter.

How to make buttermilk cake with coconut

Add the flour mixture to the batter, alternating with the buttermilk, while the mixer is on low speed. Always start with the flour and finish with the flour. With each addition of flour and buttermilk, knead the batter until just incorporated.

Pour the batter into the buttered and floured 10-inch baking tin and bake at 350F for about 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the mold on a wire rack for about an hour. Take the cake out of the mold and let it cool completely.

There are several reasons to bake cakes with buttermilk

When the cake is completely cold, prepare the frosting. In a medium bowl, whisk together the caster sugar and the remaining 2 tablespoons buttermilk until smooth. Sprinkle the remaining 30 g roasted coconut over the cake. Look at this cake: it is tender, moist and delicious. The buttermilk icing and the toasted coconut on top of the cake finish it off perfectly. You have to taste to believe it. You need to keep this cake recipe. Have a nice meal!

Recipe for buttermilk cake with tangerines

Bake the tangerine buttermilk cake until the top is golden brown

Ingredients:

  • Spray with non-stick vegetable oil
  • 70 grams of raw sugar
  • 3 tangerines, thinly sliced ​​and pitted
  • 250 g universal flour
  • 80 grams of sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 2 large eggs
  • 1 large egg yolk
  • 360 g buttermilk
  • 170 g butter, melted and cooled
  • 1 tablespoon mandarin peel
  • 2 tablespoons fresh mandarin juice

Preheat the oven to 170 ° C. Coat a 10-inch round cake tin with nonstick spray. Sprinkle raw sugar in the mold and distribute evenly. Place mandarin slices on top, some of them in layers.

Recipe for buttermilk cake with tangerines

In a large bowl, whisk together flour, powdered sugar, baking powder, baking powder and salt. Add the eggs, egg yolks, buttermilk, butter, mandarin peel and juice and mix with a fork until the batter is just mixed but still lumpy.

Pour the batter over the tangerines and bake until the top is golden brown and a toothpick inserted in the middle comes out clean, about 35 to 40 minutes.

Turn over on a wire rack and allow to cool for 5 minutes before transferring to a platter or cake rack.

Leave a Comment