Ultimate Coconut Butter Cake or UCOBC

  • Serves: Makes two 9-inch cake layers, a 9 x 13-inch pan or 32 - 36 cupcakes; makes 8 cups batter
  • Views: 8264
  • Comments: 10

Variations: Ultimate Butter Cake or UBC and Variations; Ultimate Chocolate Butter Cake or UCBC and Variations 

stock photo

Berta L., Premium Member, created this coconut flavored variation of my Ultimate Butter Cake or UBC. The original was created by me to be a rich, moist and tender treat because I was tired of eating dry, flavorless cakes. It has a fine to medium crumb in texture and is somewhat dense, but much lighter than a pound cake. Many brides have selected this for use in a wedding cake because it can be made in so many flavors (and is quite flavorful) and doesn't need a lot of trimming. It can be easily filled and frosted with many types of recipes and decorated or served plain with fruit. It's now my family's favorite all-occasion cake!

I use ingredients right from the refrigerator when I bake most of my recipes, except with chocolate from the freezer, because I have found that the friction from the beaters quickly warms them. I believe that the step of using room temperature ingredients in a recipe makes them too warm, and is old-fashioned, necessary when cakes were mixed by hand. I do not see a difference on how recipes come out when using ingredients cold, right from the refrigerator, when using electric mixers of today.

Other Recipes

Add Your Comment