Dandy Candy Cake
A delightful coconut and lemon-flavored cake with a crunchy brown sugar topping, perfect for gatherings and those who enjoy a sweet, textured treat.
Ingredients
- 1 1/2 cups all-purpose flour ⓘ
- 3/4 cup sugar ⓘ
- 2 teaspoons double acting baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1/3 cup shortening ⓘ
- 1/2 cup milk ⓘ
- 1 teaspoon vanilla ⓘ
- 2 unbeaten egg whites ⓘ
- 1/4 cup all-purpose flour ⓘ
- 1/3 cup brown sugar ⓘ
- 1/4 cup butter ⓘ
- 1/2 cup flaked or chopped coconut ⓘ
- 1 1/2 teaspoons lemon juice ⓘ
Instructions
- Preheat oven to 350°F. Sift flour, sugar, baking powder, and salt together in a mixing bowl. Add shortening, milk, and vanilla. Beat for 1 1/2 minutes on low speed.
- Add egg whites and beat for another 1 1/2 minutes.
- Pour the batter into a well greased and lightly floured 9x9x2 inch pan.
- Prepare the Dandy topping by combining 1/4 cup flour and brown sugar. Cut in 1/4 cup butter until mixture resembles coarse crumbs.
- Stir in 1/2 cup flaked coconut and 1 1/2 teaspoons lemon juice.
- Sprinkle the topping evenly over the batter.
- Bake at 350°F for 30 to 35 minutes until golden and cooked through.
Nutrition & Diet Analysis (per serving)
1125
kcal
56% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).