Kentucky Cream Cake
Kentucky Cream Cake is a rich, moist dessert featuring a tender coconut-flavored cake with a luscious custard-like frosting. Its delightful combination of coconut, vanilla, and nutty crunch makes it perfect for special occasions or indulgent family gatherings. A classic Southern treat that impresses with its creamy texture and wholesome flavors.
Ingredients
Instructions
- Cream vegetable shortening and margarine with sugar until light and fluffy.
- Add egg yolks, one at a time, beating well after each addition.
- Beat mixture well, then alternate adding flour and baking soda with buttermilk, starting and ending with flour.
- Stir in vanilla, coconut, and chopped nuts.
- Gently fold in beaten egg whites until fully incorporated.
- Divide batter into two or three 8x8x2-inch layers.
- Bake at 350°F (175°C) for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten to stiff peaks before folding into the batter. If you prefer, substitute half the butter with unsweetened applesauce for a healthier option. This cake can also be enhanced with a dash of almond extract for added flavor. Always sift your flour for a fluffier cake.
Serving Suggestions
This cake is delightful on its own, but you can elevate it with a light dusting of powdered sugar or serve it with whipped cream. It pairs beautifully with a cup of coffee or tea for afternoon gatherings. For a festive touch, try serving it alongside Rita'S Maple Corn Souffle for a delightful dessert spread.
Storage & Reheating
Store leftover Kentucky Cream 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, slice individual pieces and warm them in the microwave for about 10-15 seconds, ensuring they remain moist.
Nutrition & Diet Analysis (per serving)
Each serving of Kentucky Cream Cake contains roughly 681 calories, with 14g protein, 46g carbohydrates, and 38g fat. It is an excellent source of protein (28% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 646mg per serving (28% 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 regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk by adding a tablespoon of vinegar or lemon juice to a cup of milk, letting it sit for a few minutes to curdle. This will mimic the acidity of buttermilk, helping to achieve a similar flavor and texture in your cake.
How do I know when the cake is done baking?
To check if your cake is done, insert a toothpick in the center. If it comes out clean or with a few moist crumbs, the cake is ready. If there's wet batter on the toothpick, give it a few more minutes in the oven.
Can I freeze Kentucky Cream Cake?
Absolutely! Once cooled, wrap the cake layers tightly in plastic wrap and then in aluminum foil. You can freeze them for up to three months. To thaw, simply remove from the freezer and let sit at room temperature for a few hours before serving.
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).