"Company Is Coming"(Coconut Cake)
A delightful coconut cake with crunchy pecans, pineapple preserves, and creamy Cool Whip, perfect for gatherings or special occasions, offering a sweet, nutty, and tropical flavor combo.
Ingredients
Instructions
- Beat egg whites until foamy.
- Add cream of tartar and beat until stiff.
- Add sugar and beat.
- Stir in crushed soda crackers, chopped pecans, and vanilla.
- Bake in a buttered 13-inch oblong pan at 325°F for 30 minutes.
- Allow the cake to cool well.
- Whip the pineapple preserves into the Cool Whip.
- Spread the pineapple Cool Whip mixture over the cooled cake.
- Sprinkle shredded coconut on top.
- Chill several hours before serving.
- Cut into 2-inch squares and serve.
- Keeps well in the refrigerator for several days and can be frozen for several weeks.
Tips & Substitutions
To enhance the flavor, consider adding a splash of coconut extract along with the vanilla. If you don't have pecans, walnuts or almonds can be great substitutes. For a lighter texture, ensure egg whites are at room temperature before beating. If you're short on time, you can use store-bought whipped topping instead of whipping the pineapple preserves into the Cool Whip, but homemade provides a fresher taste.
Serving Suggestions
This refreshing coconut cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. It can also be served alongside fresh fruit like strawberries or blueberries for a burst of color and flavor. For a delightful twist, serve it with a slice of Betty'S Pineapple Cake to create a tropical dessert spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to five days. If you plan to keep the cake longer, you can freeze it for up to three weeks. To serve after freezing, thaw in the refrigerator overnight for the best texture. Avoid refreezing once thawed to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of "Company Is Coming"(Coconut Cake) contains roughly 1540 calories, with 17g protein, 59g carbohydrates, and 136g fat. It is an excellent source of potassium (106% of the Daily Value), dietary fiber (62% of the Daily Value), and protein (33% of the Daily Value), and a good source of vitamin A and vitamin C. It also contributes 17g of dietary fiber toward your daily target.
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 coconut instead of packaged coconut?
Yes, you can use fresh coconut! Just ensure it's finely shredded for even distribution. Fresh coconut will provide a more intense flavor, but may add moisture, so adjust the baking time if necessary. Be aware that it might change the texture slightly, making it more chewy.
Can I make this cake gluten-free?
Absolutely! To make a gluten-free version, substitute the soda crackers with gluten-free crackers or crushed gluten-free cookies. Ensure all other ingredients, like vanilla and whipped topping, are also gluten-free to maintain the dish's integrity.
What can I do if my egg whites don’t whip up stiff?
If your egg whites aren't whipping to stiff peaks, make sure your mixing bowl and beaters are completely clean and free from grease. Adding a pinch of salt or cream of tartar can also help stabilize the egg whites. If they remain soft, they may not provide the desired rise and texture in the cake.
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).