Daddy'S Coconut Cake
A moist, coconut-flavored cake with tender crumb, perfect for celebrations or teatime, featuring sweet shredded coconut and a rich buttery texture that appeals to coconut lovers.
Ingredients
Instructions
- Cream sugar and Crisco together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Alternately add flour and buttermilk to the mixture, beginning and ending with flour.
- Pour batter into a greased tube or Bundt pan.
- Bake at 350°F (175°C) for about 1 hour, until the top is golden brown and a toothpick inserted comes out clean.
Tips & Substitutions
For a lighter texture, make sure to cream the sugar and Crisco thoroughly until fluffy. If you don't have buttermilk, you can substitute it with a mixture of milk and vinegar (1 cup milk with 1 tablespoon vinegar). Additionally, using fresh coconut instead of canned can enhance the flavor, but be sure to adjust the moisture in the batter accordingly. This cake pairs beautifully with Chocolate Mincemeat Bars for a delightful dessert spread.
Serving Suggestions
This coconut cake is delicious on its own, but you can elevate it by serving it with a dollop of whipped cream and a sprinkle of toasted coconut. Fresh fruit like strawberries or pineapple can also complement the flavors beautifully. For a festive touch, consider pairing it with Christmas Holly Cookies or serving it alongside a cup of coffee for a delightful afternoon treat.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, consider freezing slices of the cake in a freezer-safe bag for up to 3 months. To reheat, allow it to thaw in the fridge overnight and warm it gently in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Daddy'S Coconut Cake contains roughly 564 calories, with 13g protein, 108g carbohydrates, and 11g fat. It is an excellent source of calcium (29% of the Daily Value), vitamin C (26% of the Daily Value), and protein (25% of the Daily Value), and a good source of potassium and iron. It also contributes 3g 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 regular flour instead of self-rising flour?
Yes, you can use regular all-purpose flour instead of self-rising flour. Just make sure to add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for every cup of flour to achieve the right rise and flavor.
How can I make this cake more coconut-flavored?
To enhance the coconut flavor, you can increase the amount of coconut flavoring to your taste and add an extra cup of shredded coconut to the batter. Additionally, topping the cake with a coconut frosting or glaze can also intensify the flavor.
Is there a way to make this cake dairy-free?
Yes, you can substitute the buttermilk with a non-dairy alternative, such as almond milk mixed with a tablespoon of vinegar or lemon juice. Additionally, ensure that the Crisco used is free from dairy ingredients to keep the cake dairy-free.
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).