Cakes & Bakes: Coconut buttermilk pound cake

Home-made coconut buttermilk pound cake | H is for Home

I bought a pot of buttermilk last week with the intention of making a loaf of Irish soda bread. After spending the last few days eating the sourdough burger buns I’d baked, we were all breaded out!

Coconut buttermilk pound cake batter | H is for Home

Rather than allow the buttermilk to reach it’s ‘best before’ date, I used it to make a coconut buttermilk pound cake.

Coconut buttermilk pound cake batter | H is for Home

I found the perfect recipe on the Martha Stewart website – I already had all the ingredients in the kitchen.

Home-made coconut buttermilk pound cake | H is for Home

Sometimes, on an online recipe, the comments made by people who have tried out the recipe are hugely useful. A couple of people stated that the size of the loaf tin recommended wasn’t big enough and they had left over batter. Because of this, I used my largest loaf tin – 19 x 15 x 10cm (8 x 6 x 4-inch). This was probably a bit to big – a smaller one would have sufficed.

Coconut buttermilk pound cake icing ingredients | H is for Home

Martha Stewart’s original recipe uses sweetened, shredded coconut however, dessicated coconut is easier to get hold of in the supermarket here in the UK. Dessicated is much finer than shredded, so I altered the recipe slightly.

Home-made coconut buttermilk pound cake with buttermilk icing and sprinkling of toasted dessicated coconut | H is for Home

It’s not often that there’s a ‘how to’ video of a recipe available – the one I embedded at the bottom of the post shows just how easy this recipe is.

Click here to save it to Pinterest for later – you won’t be disappointed!

Coconut buttermilk pound cake
Serves 8
For the cake
  1. 170g/6oz butter, softened
  2. 170g/6oz caster sugar
  3. 3 eggs
  4. 1tsp vanilla extract
  5. 240g/8½oz plain flour
  6. 1½tsp baking powder
  7. 1tsp salt
  8. 240ml/8fl oz buttermilk
  9. 75g/2⅔oz dessicated coconut, toasted
For the topping
  1. 2tbsp buttermilk
  2. 125g icing sugar
  3. 1tbsp dessicated coconut, toastedHome-made coconut buttermilk pound cake ingredients
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For the cake
  1. Preheat the oven to 175ºC/350ºF/Gas mark 4
  2. Grease a 12 x 22cm (4½ x 8½-inch) loaf tin
  3. In a large mixing bowl, cream the butter and caster sugar until light and fluffy
  4. In a small measuring jug, lightly whisk the eggs
  5. Add vanilla, then the beaten eggs, combining well
  6. In a medium-sized mixing bowl, combine the flour, baking powder and salt
  7. Carefully add the flour to the mixture in 3 additions, alternating with two additions of buttermilk. Combine well
  8. Using a silicone spatula, fold in the 75g of toasted, dessicated coconut
  9. Spoon the batter into the prepared loaf tin and bake for 60 minutes or until a skewer inserted into the middle comes away clean
  10. Allow the cake to cool in its tin on a wire rack for about an hour
  11. Remove the cake from the tin and allow to cool completely
For the topping
  1. Whisk together the icing sugar and 2 tbsp buttermilk making sure there are no lumps
  2. Drizzle over the cake and sprinkle with tablespoon of dessicated coconut
Adapted from Everyday Food
Adapted from Everyday Food
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Cakes & Bakes: Buttermilk pancakes with blueberries

Stack of home-made buttermilk pancakes with blueberries and maple syrup | H is for Home

With Shrove Tuesday coming up next week we wanted to mark the occasion with some super-fluffy buttermilk pancakes with blueberries.

Adding melted butter and buttermilk into dry ingredients | H is for Home

Buttermilk pancakes are famously American, so we’ve adapted a recipe originally by Martha Stewart – you don’t get much more all-American than her!

Frying buttermilk pancakes with blueberries on a stove-top griddle | H is for Home

Since we received our PizzaSteel a few weeks ago, we’ve not stopped using it – it’s absolutely perfect for using on the stove-top as a griddle.

Buttermilk pancake with blueberries and maple syrup | H is for Home

The buttermilk pancakes go so well with the blueberries – they have just the right amount of sweetness. Add a final drizzle of real maple syrup and they’re a perfect Pancake Day treat!

Click here or on the image below to pin the recipe for later!

Home-made buttermilk pancakes with blueberries recipe | H is for Home

Buttermilk pancakes with blueberries
Yields 15
  1. 220g/7¾oz plain flour
  2. 2 tsp baking powder
  3. 1 tsp bicarbonate of soda
  4. ½tsp salt
  5. 2 tbs sugar
  6. 2 large eggs, lightly beaten
  7. 600ml/21 fl oz buttermilk
  8. 60g/2oz butter, melted, plus extra for the griddle/frying pan
  9. 125g/4½oz blueberriesHome-made buttermilk pancakes ingredients
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  1. Pre-heat griddle/frying pan to 190ºC/375ºF/Gas mark
  2. Combine the flour, baking powder, bicarbonate of soda, salt and sugar in a medium-sized mixing bowl
  3. Add the eggs, buttermilk and butter and whisk to combine. Don't over-mix, the batter should have small to medium lumps
  4. Put the oven on its lowest setting
  5. Test the griddle/frying pan by sprinkling a few drops of water on it. If water bounces and spatters, it's hot enough
  6. Using a pastry brush, brush a little butter onto the griddle/frying pan. Wipe off any excess with some kitchen towel
  7. Using a 100g/4-ounce ladle, pour pancake batter, in pools 5cm/2 inches apart from one other. Scatter the top with a few blueberries
  8. When the pancakes have bubbles on top and are slightly dry around the edges (about 2½ minutes) carefully flip them over
  9. Cook until golden on the bottom (about 1 minute)
  10. Repeat with the remainder of the batter, keeping finished pancakes warming on a heatproof plate in the oven
  1. Serve with maple syrup
Adapted from Martha Stewart Living Magazine, February 1998
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Home Tones: Buttermilk

Buttermilk painted kitchen with butchers block islandcredit

This week’s Home Tones colour is buttermilk. We’re surprised it’s taken us such a long time to feature it as virtually our entire house is painted this colour. It’s such a lovely, warm shade which we find works well with an eclectic interior décor scheme – it’s better than stark white for this old stone house. Our vintage, mid century modern, antique and industrial pieces all sit well against it. It’s also the perfect backdrop for colourful paintings and art prints. Wood, wicker and seagrass add texture without jarring. We’ve got an orange feature wall in the kitchen – and are considering some dramatic dark grey in certain areas too, but buttermilk has featured in all of our houses over the years and will likely continue to do so.

Buttermilk twin bedroomcredit

Buttermilk painted rustic living roomcredit

Buttermilk painted entrance hallcredit

kitchen-diner with buttermilk painted cabinets and shelvingcredit

Buttermilk painted kitchedn cabinetscredit

Buttermilk porch swing chaircredit

Buttermilk decorated kid's bedroomcredit

Cakes & Bakes: Buttermilk scones

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Home made buttermilk scones | H is for Home

These buttermilk scones are probably the quickest, easiest and perhaps cheapest recipe we’ve featured on Cakes & Bakes. There are only 2 ingredients; self-raising flour and buttermilk… Three, if you count the pinch of salt. And they take less than half an hour to make; from getting the ingredients out of the cupboard, to taking the scones out of the oven.

Buttermilk scones being cut and shaped | H is for Home

It’s a great beginner’s recipe or something to make with the kids. All you need is equal weights of flour and milk – simple to remember!

Scones being glazed with buttermilk | H is for Home

The scones make a great afternoon snack that can be put together in almost the same time as it might take to make a sandwich. Have them savoury with thin slices of sharp cheddar cheese, or go sweet with a fruit jam and clotted cream.

Home made buttermilk scones with cheese and a mug of tea | H is for Home

Click here to pin the recipe for later.

Buttermilk scones
Yields 10
Prep Time
5 min
Cook Time
12 min
Total Time
17 min
Prep Time
5 min
Cook Time
12 min
Total Time
17 min
  1. 250g self-raising flour
  2. 250g buttermilk
  3. pinch of saltButtermilk scones ingredients
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
  1. Preheat the oven to 225ºC/440ºF/gas mark 7
  2. Line a large oven tray with parchment paper and set aside
  3. Mix the flour and salt in a mixing bowl
  4. Reserve about 2tbs of the buttermilk before adding the rest to the flour
  5. Bring together to form quite a wet dough, trying not to mix or knead too much
  6. Flour a work surface well before gently rolling the dough to about 2cm thick
  7. Form rounds using a medium-sized cookie/pastry cutter
  8. Place the rounds on the baking tray leaving a little space between
  9. Brush the top of each with the reserved buttermilk
  10. Bake for 12-15 minutes or until the tops have turned a light golden brown
  11. Allow to cool for a few minutes on a wire rack
  12. Serve while still warm
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Cakes & Bakes: Banana blueberry cranberry buttermilk cake

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slice of banana blueberry cranberry buttermilk cake with cup of tea | H is for Home

We always have a stash of berries in the freezer. It’s usually a lot cheaper than fresh – and often more nutritious, not deteriorating on the supermarket shelves over time. And it means you can get hold of them all year round. It’s usually blueberries from Morrisons, only £2 for a 350 gram container. Sometimes it’s strawberries from Lidl.

I bought a container of fresh cranberries at Christmas when they were on offer, and put them straight into the freezer with the intention of doing something with them at a later date. The first thing I did was to use some of them in a smoothie. I thought the smoothie was quite tasty but after the first sip, Justin pulled a face like he’d just sucked on a lemon!

My second cranberry endeavour has been much more successful. I made a banana blueberry cranberry buttermilk cake. ‘Tasty. More an afternoon cake with a cup of tea, than a dessert cake.’, was the verdict. I think that meant he approved!

Banana, blueberry & cranberry buttermilk cake

Cook Time: 40 minutes

Yield: makes 8-10 slices

Banana, blueberry & cranberry buttermilk cake


  • 115g butter, softened
  • 250g caster sugar
  • 2 eggs
  • 60ml buttermilk
  • ½ teaspoon vanilla extract
  • 300g plain flour
  • 1tsp baking powder
  • ¼tsp bicarbonate of soda
  • pinch tsp salt
  • 3 bananas
  • 100g blueberries
  • 50g cranberries (I used frozen blueberries & cranberries, but you can use fresh if it's in season)


  1. Preheat the oven to 180ºC/350ºF/Gas mark 4
  2. In a food processor, using the K-beater attachment, cream the butter & caster sugar until fluffy
  3. In a small measuring jug, lightly beat the eggs, before adding them to the butter & sugar, a little at a time, mixing after each addition
  4. Mix in the buttermilk and vanilla extract
  5. In another medium-sized mixing bowl, sift all the dry ingredients together - flour, baking powder, bicarb & salt
  6. Add the dry to the wet mixture in 3 stages, mixing after each addition
  7. Roughly slice the bananas and mix into the batter
  8. With a spatula, fold in the blueberries and cranberries
  9. Pour the batter into a greased 23cm/9inch loose-based deep sandwich cake tin and make level with the spatula
  10. Bake for 35-40 minutes or until an inserted skewer comes away clean
  11. Leave in the tin for 5 minutes before running a sharp knife around the inside circumference of the tin and easing it away
  12. Allow to cool on a wire rack