Desserts & Baking

Coconut-and-buttermilk loaf

10 minutes
55 minutes
Wine/Spirit Pairing
Woolworths Villiera Sauvignon Blanc-Chenin Blanc

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  • 250 g butter, softened
  • 440 g caster sugar
  • 5 free-range eggs
  • 140 g cakeflour
  • 80 g desiccated coconut, plus extra for serving
  • 1 t baking powder
  • 1 t salt
  • 1 cup buttermilk

1. Preheat the oven to 180°C.

2. Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well between each addition. If the mixture splits, add 1 T flour to emulsify it.

3. Add the flour and dessicated coconut and mix, then add the baking powder and salt. Lastly, add the buttermilk. Mix well.

4. Pour the batter into a 23 x 13 x 7 cm greased and lined loaf tin and bake for 55 minutes, or until a skewer inserted comes out clean. Serve warm, topped with extra desiccated coconut.

Chefs note: This easy, airy cake is so delicious you’re going to devour it while it’s still warm. And we're fine with that!

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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  • default
    15 February 2016

    Would you use unsalted or salted butter?

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