My Great Grandmother’s Buttermilk Lemon Coconut Cake

The aroma still lingers in my memory – a symphony of sweet coconut, bright lemon, and warm vanilla that permeated my great grandmother’s kitchen every Sunday. It wasn’t just a cake; it was a time capsule, filled with the love and laughter of generations gathered around her worn wooden table. The best part was always the moist, almost-soggy texture from the sweet coconut icing that seeped into every crevice. Now, after many years, I can finally share this treasure with you.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Servings: 16
• Yield: 1 (3-layer) cake
• Dietary Type: Not specified

Ingredients

• 1 ½ cups shortening
• 2 ½ cups sugar
• 4 eggs
• 1 cup buttermilk
• ½ teaspoon baking soda, dissolved in 1 tablespoon water
• 1 tablespoon lemon extract
• 3 ½ cups flour
• ½ teaspoon salt

For the Icing:

• 1 cup sugar
• 2 ½ – 3 cups milk
• 3 cups grated coconut (unsweetened preferred, see notes below)
• 1 ½ cups marshmallows (her recipe says “handful”)
• 1 teaspoon almond extract (optional)

Ingredient Notes:

• If using sweetened coconut, reduce the sugar in the icing to 1/2 cup.

Equipment Needed

• 3 9-inch cake pans
• Mixing bowls
• Electric mixer
• Double boiler (or a heatproof bowl and saucepan)
• Sifter
• Toothpick
• Measuring cups and spoons

Instructions

1. Preheat your oven to 300°F (150°C). This low temperature is crucial for even baking and a moist cake. Grease and flour three 9-inch cake pans thoroughly to prevent sticking. Dust off any excess flour.
2. In a medium bowl, sift together the flour and salt. Sifting ensures a light and airy crumb.
3. In a large mixing bowl, cream together the shortening and sugar until light and fluffy. This step is essential for incorporating air into the batter, resulting in a tender cake. Use an electric mixer for best results.
4. Beat in the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next.
5. In a small bowl, dissolve the baking soda in the water. This creates a reaction that helps the cake rise.
6. Add the buttermilk, dissolved baking soda mixture, and lemon extract to the creamed mixture. Mix until just combined. Be careful not to overmix.
7. Gradually add the flour mixture to the wet ingredients, mixing until just combined. The batter will be thick, similar to a pound cake batter. Avoid overmixing, which can lead to a tough cake.
8. Divide the batter evenly among the prepared cake pans.
9. Bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Start checking for doneness around 35 minutes. If the tops of the cakes are browning too quickly, loosely tent them with foil.
10. While the cakes are baking, prepare the icing. In the top of a double boiler (or a heatproof bowl set over a saucepan of simmering water), combine the sugar, milk, coconut, and marshmallows.
11. Cook, stirring constantly, until the marshmallows are melted and the mixture is smooth.
12. Remove from the heat and fold in the almond extract (if using). The icing will be fairly runny; this is intentional. It’s designed to soak into the cake. If you prefer a thicker icing, add more marshmallows.
13. Once the cakes are done, remove them from the oven and let them cool in the pans for a few minutes before inverting them onto a wire rack.
14. While the cakes are still warm, ice the layers and the top of the cake. To help the icing seep into the cake, poke holes in the layers with a toothpick before icing. The warm cake will absorb the icing more readily.
15. Cover the cake and refrigerate it overnight. This is crucial for allowing the icing to fully saturate the cake and for the flavors to meld.

Expert Tips & Tricks

• Room temperature ingredients: Using room temperature ingredients ensures that they emulsify properly, resulting in a smoother batter and a more evenly baked cake.
• Don’t skip the refrigeration: The overnight refrigeration period is not optional! It’s essential for the cake’s signature texture and flavor. The icing needs time to seep into the cake layers.
• Adjusting sweetness: This recipe uses a lot of sugar, in line with older recipes. Feel free to reduce the amount of sugar in the cake batter by 1/4 to 1/2 cup if you prefer a less sweet cake.
• Making ahead: The cake layers can be baked a day ahead of time, cooled completely, and wrapped tightly in plastic wrap. Store them at room temperature until ready to assemble.
• Even baking: To ensure even baking, rotate the cake pans halfway through the baking time.

Serving & Storage Suggestions

Serve this cake cold, straight from the refrigerator. The flavors are most pronounced when chilled, and the texture is at its best.

Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days. Due to the moist icing, it’s best to keep it refrigerated.

Freezing is not recommended, as the texture of the icing may change upon thawing.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	15g	75%
Cholesterol	60mg	20%
Sodium	200mg	9%
Total Carbohydrate	60g	20%
Dietary Fiber	2g	8%
Sugars	40g	N/A
Protein	5g	10%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. Be sure to add a binding agent like xanthan gum to help with the structure of the cake.
• Dairy-Free: Replace the buttermilk with a dairy-free buttermilk alternative. You can make your own by adding 1 tablespoon of lemon juice or apple cider vinegar to dairy-free milk and letting it sit for 5 minutes to curdle.
• Coconut Extract: Enhance the coconut flavor by adding 1/2 teaspoon of coconut extract to the batter.
• Citrus Zest: Add the zest of one lemon to the batter for an extra burst of citrus flavor.
• Almond Icing: Omit the coconut and add almond extract to the icing for a rich and nutty almond flavor.
• Different Extracts: Instead of lemon extract, use vanilla or orange extract to change the flavor profile.

FAQs (Frequently Asked Questions)

Q: Why is the cake baked at such a low temperature?
A: The low temperature ensures that the cake bakes evenly and remains moist. It also prevents the edges from browning too quickly.

Q: Can I use sweetened coconut instead of unsweetened?
A: Yes, but reduce the amount of sugar in the icing to 1/2 cup to compensate for the added sweetness.

Q: The icing seems very runny. Is that normal?
A: Yes, the icing is meant to be runny so that it seeps into the cake layers. If you prefer a thicker icing, add more marshmallows.

Q: Can I skip the refrigeration step?
A: No, the refrigeration step is essential for allowing the icing to fully saturate the cake and for the flavors to meld.

Q: What is shortening?
A: Shortening is a solid vegetable fat that is used in baking to create a tender and moist cake. If you prefer not to use it, substitute with an equal amount of butter (although the texture of the cake will change).

Final Thoughts

This cake is more than just a recipe; it’s a piece of my family history. Every bite is a reminder of Sunday afternoons spent in my great grandmother’s kitchen, surrounded by the warmth of her love and the sweet aroma of this incredible cake. I hope you’ll try this recipe and experience the same joy and comfort it brings to me. Don’t be afraid to experiment with variations and make it your own. And please, share your feedback – I’d love to hear how it turns out! Serve with a glass of cold milk or a cup of hot tea for the perfect comforting treat.