Grandma Esh'S Coconut Cake
A moist and fluffy coconut cake with tender layers, featuring sweet coconut flavor and classic baking notes, perfect for family gatherings and special occasions.
Ingredients
Instructions
- Cream butter and sugar until fluffy, then add beaten eggs.
- Combine coconut with enough milk to fill a 1-cup measure.
- Mix flour and baking powder together.
- Alternately add the flour mixture and milk to the creamed mixture, mixing well after each addition.
- Pour the batter into two greased and floured 9-inch layer pans or a 9 x 13-inch pan.
- Bake at 350°F (175°C) for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
To achieve the best texture, ensure your butter is at room temperature before creaming with sugar. If you want a richer coconut flavor, consider adding a bit of coconut extract. For a lighter version, you can substitute half of the butter with unsweetened applesauce. Ensure to sift the flour and baking powder before mixing to avoid lumps.
Serving Suggestions
This coconut cake is delightful on its own but pairs beautifully with a tropical fruit salad or a scoop of vanilla ice cream for a refreshing dessert. For an extra touch, top with whipped cream and toasted coconut flakes. It also complements well with coffee or tea, perfect for afternoon gatherings.
Storage & Reheating
Store leftover coconut cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, slice a piece and microwave for about 10-15 seconds. This keeps it moist while bringing back its fluffy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Esh'S Coconut Cake contains roughly 293 calories, with 5g protein, 53g carbohydrates, and 7g fat. It is an excellent source of calcium (23% of the Daily Value) and iron (20% of the Daily Value), and a good source of vitamin C and protein.
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 shredded coconut instead of flaked?
Yes, you can use shredded coconut, but be aware that it may alter the texture slightly, as shredded coconut is finer. If you prefer a more pronounced coconut flavor, opt for unsweetened shredded coconut.
What can I substitute for milk in this recipe?
You can substitute milk with almond milk or coconut milk for a dairy-free version. For a richer flavor, consider using buttermilk or yogurt, which will add moisture and a slight tang.
Can I freeze this cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving, and it will taste just as fresh.
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).