Butter Coconut Cake
A moist and flavorful coconut butter cake with a rich, tender crumb, perfect for dessert or special occasions, appealing to coconut lovers and cake enthusiasts alike.
Ingredients
Instructions
- Mix all ingredients together, except coconut, blending until well combined.
- Add coconut and vanilla, mixing thoroughly.
- Pour batter into an angel food pan and bake at 375°F until done, approximately 30 minutes.
Tips & Substitutions
To achieve a lighter texture, ensure all ingredients are at room temperature before mixing. If you don't have Crisco oil, vegetable oil can be a suitable substitute. For added flavor, consider incorporating a teaspoon of coconut extract along with the shredded coconut. This cake can be enhanced with a drizzle of glaze made from powdered sugar and coconut milk for extra sweetness.
Serving Suggestions
This Butter Coconut Cake is delightful on its own, but it pairs beautifully with fresh berries or whipped cream for a special touch. Consider serving it alongside a scoop of vanilla ice cream for a decadent dessert experience. For a tropical twist, you can also serve it with a coconut-flavored drink or a scoop of coconut sorbet.
Storage & Reheating
Store any leftover Butter Coconut Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds, just until warm, to maintain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Butter Coconut Cake contains roughly 296 calories, with 4g protein, 31g carbohydrates, and 19g fat. It is a good source of dietary fiber (17% of the Daily Value) and vitamin C (13% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh coconut instead of shredded coconut?
Yes, you can use fresh coconut, but make sure to finely chop it to ensure it incorporates well into the batter. Fresh coconut may add a different moisture level, so you might need to adjust the baking time slightly.
What can I do if I don't have a bundt or angel food pan?
If you don't have an angel food pan, a standard round cake pan or a square baking dish will work. Just be sure to adjust the baking time, as different pans may require more or less time in the oven.
Can I freeze the Butter Coconut Cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator and bring it to room temperature before serving for the best taste and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).