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Nutrition Facts
Serving Size 1 (163g) Recipe makes 10 servings
Calories 554
Calories from Fat 220		(39%)
Amount Per Serving		%DV
	Total Fat 24.5g	37%
	Saturated Fat 3.8g	19%
	Monounsaturated Fat 6.9g
	Polyunsaturated Fat 12.3g
	Trans Fat 0.1g
Cholesterol 85mg		28%
Sodium 371mg		15%
Potassium 96mg		2%
Total Carbohydrate 79.9g		26%
	Dietary Fiber 0.7g	2%
	Sugars 61.3g
Protein 5.8g		11%
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Coconut Buttermilk Cake (Christine's)

Recipe #377817 | 1¼ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: DragonFly2
Jun 18, 2009

A cake so luscious it needs no frosting! Super-dense and moist. I've made this cake for years, posting it here for safekeeping....almost lost this gem recently, but luckily a friend had a copy I'd given her about 20 years ago!

SERVES 10 (change servings and units)

Ingredients

Cake

2 cups sugar
2 cups self-rising flour
1 cup buttermilk
1 cup vegetable oil
4 eggs
1/2 teaspoon coconut oil

Finishing

1 cup sugar
1/2 cup water

Directions

1
Preheat oven to 350 degrees.
2
Mix up all the ingredients for the cake.
3
Pour into greased and floured pan. I bake mine in a Bundt-type pan.
4
Bake for 45 to 60 minutes until toothpick inserted comes out clean.
5
Meanwhile, boil sugar and water together for 1 minute.
6
As soon as the cake comes out of the oven, pour the liquid over it slowly. When it is soaked up, turn cake pan onto plate and cool completely before removing the pan.