Today we're making two incredibly moist, fluffy, super tender buttermilk cakes! These desserts can be taken anywhere and combined with all your plans. Why? Since buttermilk cake is a chameleon, you can make it with almost anythingVarieties of fruitas well as prepare with nuts such as almonds, macadamia and even chestnuts. We have selected two versions of buttermilk cake for you – with coconut and with tangerines.
Toasted Coconut Buttermilk Cake Recipe
The buttermilk cake is amazing! It's moist, fluffy, tender and full of toasted coconut. The buttermilk icing and coconut shavings on top of the cake complete it perfectly. You just have to try it to see for yourself.
This melt-in-your-mouth buttermilk cake not only has toasted coconut on top, but also inside. Yes, 1 1/4 cups of toasted shredded coconut are incorporated into this moist cake before baking. After baking, a buttermilk glaze is made and poured over the cake, which is then sprinkled with more toasted coconut. This cake is perfectfor coconut lovers.
Ingredients:
- 170 g unsalted butter, softened
- 240 g Allzweckmehl
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 150g white sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 240 g plus 2 tablespoons buttermilk, divided (the two tablespoons buttermilk will be used for the glaze)
- 165g grated coconut, toasted and divided (30g toasted coconut will be used after icing the cake)
- 120g powdered sugar
Why should you use buttermilk in cake recipes?
There are several reasons for baking cakes with buttermilk:
- Buttermilk is a softener. It makes baked goods moist right from the start.
- Buttermilk is tangy. It keeps the cake from being too sweet and gives it a rich, buttery flavor.
- Buttermilk makes cakes rise better. The acid in the buttermilk reacts with the raising agents and gives the cake lift.
How do you roast sweetened coconut?
For this recipe we use roasted, sweetened coconut. Here are three ways to toast coconut for this recipe.
Roast coconut in the oven– Preheat the oven to 350 degrees. Line a baking pan with foil. Place the coconut on the baking sheet and bake for about 5 minutes. After 5 minutes, stir the coconut and check for browned bits. Remove the browned pieces from the mold and continue baking until all the coconut is toasted.
Toasting coconut in the microwave– Evenly distribute about 1/2 cup of coconut at a time in a microwave-safe bowl. Place the bowl in the microwave and cook for a minute. If the coconut is not yet finished toasting, return the bowl to the microwave and continue toasting in one-minute intervals, stirring after each minute, until the coconut is browned. When the shredded coconut is toasted to your satisfaction, pour it onto a plate to cool.
Roast coconut on the stove–Place a skillet on a stovetop burner over medium-high heat. Once the pan is heated, add the coconut. Stir the coconut in the pan, then continue stirring until toasted. Remove from heat and let cool.
Start preparing the buttermilk cake with coconut
For the recipe we put flour, baking powder and salt in a medium bowl. Whisk the ingredients together and set the bowl aside. Place the butter and sugar in a large bowl. Beat both with an electric mixer until fluffy, scraping the mixture from the side of the bowl if necessary. Add the vanilla and eggs to the bowl one at a time. Using the mixer, beat each egg until well incorporated into the dough.
With the mixer set to low speed, add the flour mixture alternately with the buttermilk to the dough. Always start with the flour and end with the flour. Each time you add the flour and buttermilk, stir the batter until the ingredients are just incorporated.
Pour the batter into the buttered and floured 25cm baking tin and bake at 170°C for about 60 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for about an hour. Remove the cake from the pan and let it cool completely.
When the cake is completely cool, prepare the icing. In a medium bowl, whisk together the powdered sugar and remaining 2 tablespoons buttermilk until smooth. Sprinkle the remaining 30g toasted coconut over the cake. Look at this cake: it's tender, moist and delicious. The buttermilk frosting and toasted coconut on top of the cake finish it off perfectly. You have to taste it to believe it. This cake recipe is a must keep. Bon appetit!
Ingredients:
- Non-stick vegetable oil spray
- 70g raw sugar
- 3 tangerines, thinly sliced, deseeded
- 250 g Allzweckmehl
- 80g sugar
- 1 teaspoon baking powder
- 1 Teelöffel Backsoda
- 3/4 teaspoon kosher salt
- 2 large eggs
- 1 large egg yolk
- 360g buttermilk
- 170g butter, melted and cooled
- 1 tablespoon tangerine peels
- 2 tablespoons fresh tangerine juice
Preheat the oven to 170°C. Coat a 10-inch round cake pan with nonstick spray. Sprinkle raw sugar into the mold and distribute it evenly. Place tangerine slices on top, some in layers.
In a large bowl, mix together the flour, granulated sugar, baking powder, baking soda and salt with a whisk. Add the eggs, egg yolks, buttermilk, butter, mandarin orange zest and juice and mix with a fork until the batter is just incorporated but still lumpy.
Pour the batter over the tangerinesand bake until the top is golden brown and a toothpick inserted into the center comes out clean, about 35 to 40 minutes.
Turn out onto a wire rack and let cool for 5 minutes before transferring the cake to a plate or cake stand.
