Name: Saint-Barthélemy Coconut Cake
Yield: 4
Cuisine: Saint-Barthélemy
Ingredients: 2.00 cups all-purpose flour; 1.00 cup sugar; 1.00 teaspoon baking powder; 1.00 teaspoon baking soda; 0.50 teaspoon salt; 1.00 cup unsalted butter; 3.00 large eggs; 1.00 teaspoon vanilla extract; 1.00 cup buttermilk; 1.00 cup shredded coconut; 0.50 cup confectioners' sugar; 2.00 tablespoons lemon juice

Saint-Barthélemy Coconut Cake

This delicious coconut cake is a classic from the Caribbean island of Saint-Barthélemy.

Preparation time: 15 Minutes

Cooking time: 1 Minutes

Total duration: 1 Minutes

Calories: 250, Fat: 10g, Cholesterol: 50mg, Sodium: 150mg, Carbohydrates: 34g, Protein: 3g

This delicious coconut cake is a classic from the Caribbean island of Saint-Barthélemy. It's a light and fluffy cake, with a hint of coconut and a sweet glaze for added flavor. Perfect for any occasion, this cake is sure to be a hit with family and friends.

Ingredients

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
0.5 teaspoon salt
1 cup unsalted butter
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup shredded coconut
0.5 cup confectioners' sugar
2 tablespoons lemon juice

dessert Caribbean coconut cake Saint-Barthélemy Cake
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short description

Preheat the oven to 350°F.
Cream together the butter and sugar.
Mix in the eggs, one at a time.
Stir in the vanilla extract.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Alternate adding the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients.
Fold in the shredded coconut.
Pour the batter into a greased and floured 9-inch cake pan.
Bake for 1 hour or until a toothpick inserted into the center comes out clean.
Let cool for 10 minutes before removing from the pan.

detailed description

Preheat the oven to 350°F. Grease and flour a 9-inch cake pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
Stir in the vanilla extract.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Alternate adding the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients.
Fold in the shredded coconut.
Pour the batter into the prepared cake pan.
Bake for 1 hour or until a toothpick inserted into the center comes out clean.
Let cool for 10 minutes before removing from the pan.
Mix together the confectioners' sugar and lemon juice to make a glaze. Drizzle the glaze over the cake and serve.

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