Mural Brewer'S Coconut Cake
A rich and moist coconut cake with crunchy nuts and vanilla wafers, perfect for celebrations and coconut lovers seeking a flavorful, indulgent dessert.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add milk, coconut, chopped nuts, and finely crushed vanilla wafers to the mixture.
- Pour the batter into an angel food cake pan.
- Bake in a preheated oven at 350°F (175°C) for 1 hour and 40 minutes.
- Let the cake cool in the pan before removing.
Tips & Substitutions
For a lighter texture, ensure the butter is at room temperature before creaming with sugar. You can substitute half of the butter with applesauce for a healthier version. If you want to enhance the coconut flavor, consider using unsweetened coconut flakes. This cake is great for special occasions and pairs beautifully with One Step Peach Cobbler for dessert.
Serving Suggestions
Serve this coconut cake with whipped cream and a sprinkle of toasted coconut for an elegant touch. It pairs well with fresh fruit or a scoop of vanilla ice cream. For a complete meal, consider serving it alongside a light salad or a bowl of Homestyle Potato Soup as a refreshing contrast.
Storage & Reheating
Store leftover 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 the cake and warm it in the microwave for about 10-15 seconds, or enjoy it chilled, as the flavors meld beautifully over time.
Nutrition & Diet Analysis (per serving)
Each serving of Mural Brewer'S Coconut Cake contains roughly 2102 calories, with 20g protein, 234g carbohydrates, and 124g fat. It is an excellent source of iron (48% of the Daily Value), calcium (45% of the Daily Value), and protein (41% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 825mg per serving (36% 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 a different type of nut in this recipe?
Absolutely! You can substitute walnuts or pecans for the chopped nuts in the recipe. Just ensure they are finely chopped to blend well into the batter. This can add a unique flavor and texture to the cake, making it even more delicious.
What can I do if I don't have an angel food cake pan?
If you don't have an angel food cake pan, you can use a standard bundt pan instead. Just be sure to grease it well to prevent sticking. The baking time may vary slightly, so check for doneness with a toothpick inserted into the center.
Can I make this cake ahead of time?
Yes, you can make this coconut cake a day in advance. Just allow it to cool completely before covering and storing it. The flavors will deepen overnight, and it will be ready to serve for your event or gathering the next day.
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).