Coconut Kiss Me Cake
A moist, coconut-flavored cake with a tender crumb, perfect for celebrations or teatime, combining rich coconut and vanilla flavors in every bite.
Ingredients
Instructions
- Cream butter or oleo and sugar until fluffy.
- Add egg yolks and vanilla; beat well.
- Combine flour, baking powder, and salt.
- Alternate adding the dry ingredients with the soaked coconut and milk mixture, beating after each addition.
- Fold in beaten egg whites gently.
- Pour batter into a lightly greased tube pan.
- Bake at 350°F (175°C) for 60 minutes.
Tips & Substitutions
To achieve the best texture, ensure your butter is at room temperature before creaming it with sugar. If you don't have cake flour, you can make a substitute by combining all-purpose flour with cornstarch. For added flavor, consider folding in a handful of shredded coconut before baking. This cake pairs beautifully with Cocoa No Bake Cookies for a dessert spread.
Serving Suggestions
Serve your Coconut Kiss Me Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. Fresh berries or a fruit compote can add a refreshing contrast to the cake's sweetness. This dessert also pairs well with a cup of tea or coffee. For a delightful brunch option, consider serving it alongside Plain Cloverleaf Dinner Rolls.
Storage & Reheating
Store leftover Coconut Kiss Me Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm individual pieces in the microwave for about 15-20 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Kiss Me Cake contains roughly 1718 calories, with 78g protein, 101g carbohydrates, and 111g fat. It is an excellent source of protein (155% of the Daily Value), iron (123% of the Daily Value), and vitamin A (97% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2684mg per serving (117% 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 substitute the butter with margarine?
Yes, you can substitute butter with margarine or oleo in this recipe. However, keep in mind that using margarine may slightly alter the flavor and texture of the cake. For a richer taste, unsalted butter is always a great choice.
What can I use instead of egg whites for a vegan version?
For a vegan alternative to egg whites, you can use aquafaba, the liquid from canned chickpeas, as a substitute. Approximately 3 tablespoons of aquafaba will replace one egg white. Whip it until it forms stiff peaks before folding it into the batter.
How can I tell if the cake is done baking?
To check if your cake is done, insert a toothpick into the center; it should come out clean or with a few crumbs attached. Additionally, the cake should spring back when lightly pressed. If it’s still wet, continue baking for a few more minutes, checking frequently.
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).