Mrs. Charlie Mccraw'S Coconut Cake
Mrs. Charlie McCraw's Coconut Cake is a moist, flavorful dessert with a rich coconut flavor, perfect for celebrations or a special treat with family and friends.
Ingredients
Instructions
- Break eggs into a bowl; beat well, then add margarine and Crisco.
- Sift flour and sugar together.
- Add the flour mixture and all other ingredients to the eggs and Crisco mixture.
- Mix well in a mixer.
- Pour the batter into pans and bake at 350°F for 20 minutes.
Tips & Substitutions
For a lighter texture, separate the eggs and whip the egg whites until stiff peaks form before folding them into the batter. You can substitute the margarine with butter for a richer flavor. If you want to enhance the coconut flavor, consider adding shredded coconut to the batter. This cake pairs beautifully with Aunt May Craver'S Turnip Whip for a delightful meal.
Serving Suggestions
This coconut cake is delightful when served plain, but you can also top it with whipped cream or a light frosting for extra sweetness. Pair it with fresh fruit like strawberries or pineapple for a refreshing contrast. It also goes well with a cup of tea or coffee, making it a perfect companion for afternoon gatherings.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To reheat, slice the cake and warm in the microwave for 10-15 seconds, just until slightly warm, to preserve moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Charlie Mccraw'S Coconut Cake contains roughly 980 calories, with 5g protein, 60g carbohydrates, and 83g fat. It is an excellent source of vitamin C (49% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 749mg per serving (33% 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 all-purpose flour instead of self-rising flour?
Yes, you can use all-purpose flour, but you'll need to add a leavening agent like baking powder. For every cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to mimic self-rising flour.
How can I make this cake more moist?
To increase moisture, consider adding 1/2 cup of sour cream or yogurt to the batter. This will enhance the texture and flavor, making it even more delicious. Additionally, ensure not to overbake the cake, as this can dry it out.
Is it possible to freeze the coconut cake?
Absolutely! You can freeze the coconut cake for up to three months. Wrap the cake tightly in plastic wrap and then in aluminum foil before placing it in the freezer. When ready to enjoy, thaw it in the refrigerator overnight.
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).