Coconut Cake (Golden Coconut Cake)

Name: Coconut Cake
Ingredients: 1/2 cup shredded coconut; 1 1/4 cups buttermilk (use soured milk or add a little lime juice to regular milk); 2 1/4 cups all-purpose flour, sifted; 1 1/2 teaspoons active dry yeast; 1 teaspoon salt; 1/2 teaspoon baking soda; 125g unsalted butter or margarine; 1 1/2 cups confectioners' sugar; 3 large eggs, unbeaten; 1 1/2 teaspoons vanilla extract; shredded coconut for garnish

1
1/2 cup shredded coconut
2
1 1/4 cups buttermilk (use soured milk or add a little lime juice to regular milk)
3
2 1/4 cups all-purpose flour, sifted
4
1 1/2 teaspoons active dry yeast
5
1 teaspoon salt
6
1/2 teaspoon baking soda
7
125g unsalted butter or margarine
8
1 1/2 cups confectioners' sugar
9
3 large eggs, unbeaten
10
1 1/2 teaspoons vanilla extract
11
shredded coconut for garnish

Ingredients

1
1/2 cup shredded coconut
2
1 1/4 cups buttermilk (use soured milk or add a little lime juice to regular milk)
3
2 1/4 cups all-purpose flour, sifted
4
1 1/2 teaspoons active dry yeast
5
1 teaspoon salt
6
1/2 teaspoon baking soda
7
125g unsalted butter or margarine
8
1 1/2 cups confectioners' sugar
9
3 large eggs, unbeaten
10
1 1/2 teaspoons vanilla extract
11
shredded coconut for garnish

Directions

1
Combine 1/2 cup shredded coconut with the buttermilk
2
Sift together flour, yeast, salt, and baking soda
3
Beat the butter and margarine until smooth, then gradually add confectioners' sugar and beat well
4
Add eggs one at a time, beating continuously
5
Alternate adding dry ingredients and milk mixture, beating well
6
Add vanilla extract
7
Mix well
8
Pour into two 20cm-diameter round cake pans that have been well-greased and floured
9
Bake in a moderate oven for about 30 minutes
10
Let cool completely, then fill with whipped cream, and top with shredded coconut.