I tried a new recipe out and it was great, but I didnt like the flaked coconut (1 cup) texture in it. If I omit it what do I have to replace? It had buttermilk so I thought 1/4 cup buttermilk and 3/4 flour to make up for the 1 cup of flaky coconut. Please help!!

You could substitute coconut milk or dehydrated coconut mixed with buttermilk

Have you ever tried macaroon coconut? It is very fine- different texture when mixed in.

Coconut instant pudding? Coconut extract or Lorann oil? Or maybe run your coconut flakes through the food processor?

Assuming you are talking about cake sponge, you should be able to just omit the coconut without changing the consistency as the cake just does its own thing and bakes around it.