Gumdrop Coconut Cake
A rich coconut cake filled with chewy gumdrops and crunchy pecans, perfect for celebrations or teatime treats with a delightful combination of sweetness and texture.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Combine all-purpose flour, soda, and salt in a bowl.
- Add the dry ingredients to the creamed mixture alternately with buttermilk, beginning and ending with the dry ingredients.
- Fold in chopped pecans, coconut, and chopped gumdrops.
- If gumdrops are sticky, roll them in about 4 tablespoons of flour before folding in.
- Add vanilla extract and mix well.
- Spoon the batter into two well-greased 9 x 5 x 2-inch loaf pans.
- Bake at 300°F (150°C) for about 1 1/2 hours or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter cake, consider substituting half of the butter with unsweetened applesauce. If you're short on buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes. To prevent gumdrops from sticking together, dust them lightly with flour before mixing into the batter. This cake can also be made in a bundt pan for a different presentation.
Serving Suggestions
This gumdrop coconut cake is delightful on its own but can be enhanced with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a cup of tea or coffee. For a festive touch, serve it alongside 'Louise's' Ricotta Pie for a sweet dessert spread.
Storage & Reheating
Store leftover gumdrop coconut cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for about a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Gumdrop Coconut Cake contains roughly 950 calories, with 8g protein, 58g carbohydrates, and 60g fat. It is an excellent source of dietary fiber (26% of the Daily Value), and a good source of iron and vitamin C. It also contributes 7g 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 different nuts instead of pecans?
Yes, you can easily substitute pecans with walnuts or almonds, depending on your preference. Each will bring a unique flavor and texture to the cake, so feel free to experiment with what you have on hand.
How can I make this cake more moist?
To increase moisture, consider adding an extra egg or using full-fat sour cream in place of some of the butter. Additionally, ensuring you don't overmix after adding the dry ingredients will help maintain a tender crumb.
Can I freeze the cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw it at room temperature before serving for the best texture.
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).