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.
Tips & Substitutions
For a lighter texture, ensure that the egg whites are beaten until stiff peaks form before folding them into the batter. If you don't have shortening, you can substitute it with the same amount of unsalted butter. For added flavor, consider mixing in some citrus zest along with the lemon juice. This cake can be enhanced with a layer of frosting or served with fresh fruit, similar to the delightful Apple Brownies From Maine.
Serving Suggestions
Serve the Dandy Candy Cake warm or at room temperature, and consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. This cake also pairs beautifully with a cup of tea or coffee, making it an excellent choice for afternoon gatherings. For a unique twist, try it alongside the Sour Cream Pound Cake(Awarding Winning Recipe) for a dessert spread.
Storage & Reheating
Store any leftover Dandy Candy Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds, or until warm, but avoid overheating to maintain the cake's moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Dandy Candy Cake contains roughly 445 calories, with 6g protein, 56g carbohydrates, and 17g fat. It is a good source of vitamin C (18% of the Daily Value), iron (16% of the Daily Value), and calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 581mg per serving (25% 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 whole eggs instead of egg whites?
Using whole eggs will change the texture of the cake, making it denser. The egg whites add lightness and volume, so if you use whole eggs, consider adjusting the baking time slightly to ensure it's cooked through.
What can I substitute for coconut in this recipe?
If you're not a fan of coconut, you can replace it with chopped nuts like walnuts or pecans for added crunch. Alternatively, try using dried fruits such as raisins or chopped apricots to add a different flavor profile to the cake.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with just a few crumbs attached. Additionally, the top should be golden brown, and the sides should pull slightly away from the pan. Baking times can vary, so keep an eye on it after 30 minutes.
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).