by Sheryl

Prep Time: 5 mins | Cook Time: 25 mins | Yield: 8 -12 servings

If you are a fan of coconut, then, this recipe is to keep. Pretty simple, not fussy, and comes together easily with only a few simple ingredients.

This moist, delicious, and lovely coconut cake is a very popular dessert paired with tea. You can use vanilla or grated orange or lemon zest for this recipe depending on your preference. This very cake was my grandmother’s favourite. I cannot count how many times she made this. This was her favourite afternoon snack alongside a cup of hot tea.

This sure is a must-try and to keep. And would be a great addition to your dessert table this Holiday.


1 c butter
5 Eggs
2 3/4 cake flour
1 c buttermilk
1/2 tsp coconut flavouring
2 c of sugar
dash salt
1 tsp baking powder
1 tsp vanilla flavouring


Step 1: Mix the butter in sugar in a medium mixing bowl until smooth.

Step 2: Add in the egg a piece at a time, beating every after each addition.

Step 3: Sift the flour, buttermilk, coconut flavouring, sugar, baking powder, vanilla flavouring, and salt in a different mixing bowl.

Step 4: Add the egg mixture into the flour mixture and mix until incorporated.

Step 5: Use cooking spray to grease three or four 9-inch round cake pans and sprinkle with flour.

Step 6: Evenly pour the batter into the pans and bake in the oven for about 25 minutes at 350 degrees or until a toothpick inserted in the centre of the cake comes out clean.

Step 7: Once done, remove the cake from the oven and onto a wire rack.

Step 8: Frost the cakes with Granny’s frosting.

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