Carol'S Coconut Cake
A moist, coconut-flavored cake with tender layers, perfect for celebrations or special occasions, appealing to coconut lovers and those seeking a rich, flavorful dessert.
Ingredients
Instructions
- Sift each type of flour separately three times.
- Measure the required amounts of each flour and sift together with baking powder and baking soda.
- Separate the eggs.
- Beat the egg whites until stiff and set aside.
- Beat the egg yolks with sugar, then add oil, vanilla, and buttermilk.
- Gradually add the flour mixture in small amounts, blending well after each addition.
- Gently fold in the beaten egg whites.
- Pour the batter into four greased and floured 9-inch cake pans.
- Bake at 350°F (175°C) for about 35 minutes, or until the cake springs back when touched.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten to stiff peaks before folding them into the batter. You can substitute vegetable oil with melted coconut oil for an extra coconut flavor. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar and let it sit for 5 minutes. This will work well in this recipe.
Serving Suggestions
This coconut cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with fresh fruit like berries for a refreshing contrast. Consider enjoying it alongside a cup of coffee or tea for a perfect afternoon treat.
Storage & Reheating
Store leftover coconut cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it can last up to a week. To reheat, place slices in a microwave for 10-15 seconds or in an oven at low heat until warmed through, ensuring it doesn't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Carol'S Coconut Cake contains roughly 228 calories, with 5g protein, 47g carbohydrates, and 2g fat. It is a good source of iron (18% of the Daily Value), protein (10% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 496mg per serving (22% of the Daily Value).
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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but for best results, sift it multiple times to aerate it. Cake flour has a lower protein content, which gives the cake a lighter texture. For a similar result, you can mix all-purpose flour with cornstarch (2 tablespoons of cornstarch per cup of all-purpose flour).
How can I make this cake more coconut-flavored?
To enhance the coconut flavor, you can add shredded coconut to the batter or use coconut milk instead of buttermilk. Toasted coconut flakes can also be used as a garnish on top of the cake for added texture and flavor.
Can I freeze this coconut cake?
Yes, you can freeze the coconut cake! Wrap individual slices tightly in plastic wrap and then in aluminum foil, or place them in airtight containers. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving to maintain moisture.
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).