Coconut Tube Cake
A moist, tender coconut tube cake with rich coconut flavor, perfect for special occasions or casual gatherings, offering a delightful tropical taste and fluffy texture.
Ingredients
Instructions
- Cream Crisco and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in the flour, baking powder, and salt gradually.
- Mix in the milk, coconut flavoring, and canned coconut until well combined.
- Pour batter into a greased and floured tube pan.
- Start baking in a cold oven.
- Bake at 325°F for 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, beat the eggs until frothy before adding them to the batter. You can substitute half of the Crisco with unsalted butter for a richer flavor. If you want more coconut flavor, consider adding shredded coconut to the batter or using coconut milk instead of regular milk. Ensure all ingredients are at room temperature for better mixing.
Serving Suggestions
This Coconut Tube Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It also complements a fresh fruit salad or can be served alongside a cup of tea or coffee. For a festive touch, serve it with Lime Custard for a delightful contrast.
Storage & Reheating
Store any leftover Coconut Tube Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Tube Cake contains roughly 1136 calories, with 20g protein, 230g carbohydrates, and 19g fat. It is an excellent source of calcium (74% of the Daily Value), vitamin C (72% of the Daily Value), and iron (47% of the Daily Value). Note that it is relatively high in sodium, at 2932mg per serving (127% 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 fat instead of Crisco?
Yes, you can substitute Crisco with an equal amount of unsalted butter for a different flavor profile. This will give the cake a richer taste and a slightly different texture. Just ensure the butter is softened for easier mixing.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The edges should also start to pull away from the sides of the pan, and the top should be golden brown.
Can I make this cake ahead of time?
Absolutely! This cake keeps well and can be made a day or two in advance. Just make sure to store it properly in an airtight container to maintain its moisture and flavor. It's a great option for parties or special occasions.
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).