I had a fair bit of buttermilk left in the fridge after experimenting with the Creamy Chilli Lime Dressing from my Chicken Noodle Salad post. I almost made a pile of scones, but knew we were heading for a trip to Cornwall soon; where we’d no doubt have at least a few Cornish cream teas (mmmm fruit scone with jam and clotted cream) and the same argument we always have on how ‘scone’ is pronounced. Scone as in ‘one’ or scone as in ‘cone’. Of course it’s the first one. My husband is completely wrong (and our poor kids have been involved in all sorts of bribery to get them round to our individual preference). My daughter Gracey has learnt a good lesson on diplomacy though - quietly using a different pronunciation depending on who she’s talking to 🙂
Anyway, I went for making a coconut cake instead. Not many different ways you can pronounce that! Buttermilk helps to tenderize cakes and helps them to rise. Mixed with the desiccated coconut, you’ll get a beautiful fluffy texture. I also used virgin coconut oil in place of butter/oil. You can use the same amount of veg oil if you don’t have any coconut oil. It’ll still taste great. I also used fresh pineapple for the topping. Again, tinned is fine too. I was just using what I had in. I topped this off with a brown sugar glaze, just because I love glazes and I was practising my pour shot (thanks Pinch of Yum).
Also, try with ice cream and some of the warm glaze yum……
Sweet and Sour Chicken Hawaiian Sticky Chicken Pineapple Dole Whip Pineapple Upside Down Cake Pineapple Core Crisps
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