Coconut Cake With Pineapple

Name: Coconut Cake With Pineapple
Yield: 4 servings
Ingredients: 2 cups flour; 1 cup buttermilk; 1 stick butter; 1/4 cup crisco shortening; 2 cups sugar; 1 tsp. vanilla; 5 egg yolks; 5 egg whites, stiffly beaten

Vegetarian Dairy

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Ingredients

2 cups flour ⓘ
1 cup buttermilk ⓘ
1 stick butter ⓘ
1/4 cup crisco shortening ⓘ
2 cups sugar
1 tsp. vanilla ⓘ
5 egg yolks ⓘ
5 egg whites, stiffly beaten ⓘ

Instructions

Cream butter and shortening.
Add sugar and beat until mixture is smooth.
Add egg yolks and beat well.
Add flour and alternate with buttermilk.
Stir in vanilla.
Fold in egg whites.
Pour into 3 (9-inch) cake pans, greased and floured.
Bake at 350 degrees for 25 minutes.

Nutrition & Diet Analysis (per serving)

690 kcal 34% DV

Protein Fat Carbs

Macronutrients

Protein 32.6g 65% DV

Total Fat 40.9g 52% DV

Carbs 31.5g 11% DV

Fiber 1.8g 6% DV

Sugar 5.9g 12% DV

Electrolytes

Sodium 388.5mg 17% DV

Potassium 506.5mg 11% DV

Cholesterol 654.5mg 100% DV

Vitamins & Minerals

Vitamin A 132.5mcg 15% DV

Vitamin C 9.1mg 10% DV

Vitamin D 2.9mcg 15% DV

Calcium 129mg 10% DV

Iron 3.8mg 21% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

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).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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