Coconut Buttermilk Cake (Christine's) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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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! Ingredients:
2 cups sugar |
2 cups self-rising flour |
1 cup buttermilk |
1 cup vegetable oil |
4 eggs |
1/2 teaspoon coconut oil |
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.
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