Her Lady Ship Cake
Her Lady Ship Cake is a rich, coconut and nut-flavored dessert with a moist texture, ideal for celebrations and gatherings, offering a delightful combination of sweetness and crunch.
Ingredients
Instructions
- Cream margarine and sugar in a large bowl.
- In a separate bowl, beat the eggs.
- Add milk to the eggs and mix well.
- Stir in baking powder, then beat thoroughly. Add vanilla extract.
- Blend the egg mixture into the margarine and sugar mixture, then mix well.
- Add coconut and stir in flour slowly.
- Add graham cracker crumbs gradually, mixing well. Stir in 1 cup of nuts.
- Cut wax paper to fit the bottom of a tube pan. Do not grease the pan.
- Pour batter into the pan and gently cut with a knife to remove air bubbles.
- Preheat oven to 325°F and bake for 1 hour and 15 minutes, or until the cake leaves the sides of the pan.
- Remove from oven, let cool, then serve and enjoy.
Tips & Substitutions
For a lighter texture, consider substituting half the margarine with unsweetened applesauce. You can also use shredded almond for a nutty flavor instead of regular nuts. If you want to enhance the cake's sweetness, add an extra tablespoon of coconut. Remember to sift the flour to prevent lumps when mixing in with the batter.
Serving Suggestions
This cake is delicious on its own but can be served with a scoop of vanilla ice cream for added indulgence. Pair it with fresh berries for a refreshing contrast or enjoy it alongside a cup of coffee or tea. It also combines well with other sweet treats like Apricot Crumb Bars for a delightful dessert spread.
Storage & Reheating
Store leftover Her Lady Ship Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, slice and microwave for about 15-20 seconds or serve at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Her Lady Ship Cake contains roughly 410 calories, with 4g protein, 49g carbohydrates, and 18g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of calcium and dietary fiber. It also contributes 4g 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 butter instead of margarine?
Yes, you can substitute butter for margarine in this recipe. It will give the cake a richer flavor. However, make sure to use the same amount, as the measurement remains the same.
What can I use instead of eggs for a vegan version?
For a vegan alternative, you can replace each egg with 1/4 cup of unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, letting it sit until it thickens.
How do I know when the cake is done baking?
The cake is done when it pulls away from the sides of the pan and a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of the baking time to avoid overbaking.
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).