Catskinner Cake
Catskinner Cake is a moist, flavorful dessert combining coconut, pineapple, and nuts, perfect for gatherings and those who enjoy tropical-inspired sweet treats.
Ingredients
Instructions
- Combine flour, baking soda, salt, sugar, coconut, buttermilk, oil, eggs, and vanilla in a large mixing bowl; beat at medium speed for 5 minutes.
- Stir in drained crushed pineapple and chopped nuts.
- Pour batter into a greased and floured 9 x 13-inch baking pan.
- Bake at 350°F (175°C) for 40 to 45 minutes until a toothpick inserted into the center comes out clean.
- Set the pan on a wire rack to cool.
Tips & Substitutions
For a lighter version, consider substituting half of the oil with unsweetened applesauce. If you prefer a nut-free cake, simply omit the chopped nuts or replace them with an equal amount of additional coconut. To enhance the flavors, try adding a teaspoon of almond extract along with the vanilla. Make sure to beat the batter thoroughly for a fluffy texture.
Serving Suggestions
Serve Catskinner Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Easy And Light Pineapple Cake for a tropical-themed dessert table. Consider adding fresh fruit or a light drizzle of caramel sauce on top for added flair and flavor.
Storage & Reheating
Store any leftover Catskinner Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for 10-15 seconds or warm them in an oven at 300°F (150°C) for about 5 minutes to refresh the cake.
Nutrition & Diet Analysis (per serving)
Each serving of Catskinner Cake contains roughly 645 calories, with 6g protein, 66g carbohydrates, and 30g fat. It is a good source of protein (11% of the Daily Value) and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 1085mg per serving (47% 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 fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but be sure to finely chop it and drain any excess juice. Fresh pineapple will add a bright, juicy flavor to the cake but may require adjustments in baking time due to its moisture content.
What can I substitute for buttermilk?
If you don't have buttermilk on hand, you can easily make a substitute by mixing 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe. This will mimic the acidity of buttermilk and keep the cake tender.
Is this cake suitable for freezing?
Absolutely! You can freeze the Catskinner Cake for up to three months. To freeze, wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight when you're ready to enjoy it, and it will retain its moisture and flavor.
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).