Of all my cake recipes, coconut might be my favorite! This is the best coconut cake recipe because it uses buttermilk and is made in a skillet.
Here’s the thing about me and cake. I cannot make a layer cake look good to save my life. They always look like they were frosted by a 3 year old when I make them. (Not naming names, *cough* Hummingbird Cake *cough*)
Sometimes, I’d just rather not deal with trying to make a cake look pretty at all.
Which is exactly why this skillet cake is all that and a bag of chips. Not only is it all fantastically coconut and buttermilk, but since it’s just one cute little layer in a skillet pan, no one expects it to look like a work of art.
Just a little glaze and some toasted coconut are all the toppings this baby needs.
I have to tell you that when it comes to buttermilk, I have created monsters.
Literally one minute ago, my daughter asked me if I bought buttermilk while I was at the store today. She was devastated when I told her no. (I try not to buy it unless I really really need it, because I’m a freaking addict and I will fill the house with buttermilk baked goods.)
When I asked her what she wanted it for, she looked at me as if the answer was completely obvious. “Cookies.”
Well, let’s be honest. It’s hard for me to say no to that. I have a feeling I’ll be running to the store for buttermilk later.
You know what’s super fun? Seeing my recipes and photos in print. I know it’s a little self-indulgent, but seeing my Coconut Buttermilk Skillet Cake and my Orange Slow Cooker Rice Pudding in the spring 2015 issue of Dish & Done magazine really made me smile.
Check it out. The cover looks like this:
So don’t worry about the frosting. A cake made in a cast iron skillet has it’s own kind of beauty!
Want more? Try these delicious coconut recipes!
- ½ cup butter
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1½ cups flour
- 1½ cups buttermilk
- ½ cup coconut + more for garnish
- In a 12-inch skillet, melt butter and cool slightly. Add sugar, and use a wooden spoon to mix well.
- Add eggs and vanilla, and mix. Add salt, baking powder, and mix until combined. Add flour and buttermilk alternately, stirring until combined. Stir in coconut.
- Spread batter to cover the entire pan. Place the skillet in the oven, and bake at 350F for 25-30 minutes. Garnish with coconut.