Coconut Cake(From The Files Of Viola Clark Williams)
A moist, coconut-flavored cake with crunchy nuts and vanilla wafers, perfect for celebrations or dessert lovers seeking nostalgic, rich flavors with a tender crumb.
Ingredients
Instructions
- Cream the butter until smooth and fluffy.
- Gradually add sugar and continue creaming.
- Add eggs one at a time, mixing well after each addition.
- Pour in 1/2 cup of milk and mix thoroughly.
- Pulverize vanilla wafers, coconut, and nuts together in a food processor or by hand.
- Combine all ingredients in a mixing bowl and mix well.
- Pour batter into a greased tube pan.
- Bake at 325°F (163°C) for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider separating the eggs and whipping the egg whites before folding them into the batter. If you don't have vanilla wafers, crushed graham crackers can be a suitable substitute. For added flavor, you can use toasted coconut instead of plain coconut. Ensure to mix the nuts thoroughly for an even distribution throughout the cake.
Serving Suggestions
Serve the coconut cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Simple Country Coleslaw for a balanced meal. For an extra touch, sprinkle some toasted coconut on top before serving to enhance its flavor and presentation.
Storage & Reheating
Store leftover coconut cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds. This helps retain moisture while keeping the cake soft and fluffy.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Cake(From The Files Of Viola Clark Williams) contains roughly 2159 calories, with 23g protein, 263g carbohydrates, and 118g fat. It is an excellent source of iron (55% of the Daily Value), protein (46% of the Daily Value), and calcium (45% of the Daily Value). Note that it is relatively high in sodium, at 1083mg 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 a different type of nut in this recipe?
Yes, you can substitute pecans with walnuts or even almonds, depending on your preference. Just keep in mind that different nuts can alter the flavor slightly, so choose one that complements the coconut well.
What can I do if I don't have a tube pan?
If you don't have a tube pan, you can use a bundt pan instead. Just ensure to grease it well and check for doneness a few minutes earlier, as bundt pans may bake the cake faster due to their shape.
How can I enhance the coconut flavor in this cake?
To enhance the coconut flavor, consider using coconut milk instead of regular milk in the batter. Additionally, you can add more coconut flakes on top for garnish or even incorporate coconut extract for an extra boost of 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).