Nothing Cake
Nothing Cake is a rich, moist dessert layered with the flavors of brown sugar, coconut, and walnuts. Its simple yet indulgent taste makes it perfect for cozy gatherings or a comforting treat with vanilla ice cream and sweet sauces. A delightful choice for coconut and nut lovers alike.
Ingredients
Instructions
- Beat eggs and brown sugar in a mixer bowl until smooth.
- Add coconut, buttermilk baking mix, and chopped walnuts; mix well.
- Pour the batter into a 3-quart glass cake pan.
- Bake at 325°F for 35 minutes.
- Serve with vanilla ice cream and chocolate or butterscotch sauce.
Tips & Substitutions
For a lighter version, consider using half the amount of brown sugar or substituting part of it with a sugar alternative. Ensure your eggs are at room temperature for better mixing and fluffiness. If you don't have buttermilk baking mix, you can make your own by combining all-purpose flour with baking powder and a pinch of salt. Adding a pinch of cinnamon can enhance the flavor.
Serving Suggestions
Serve the Nothing Cake warm or at room temperature, topped with a generous scoop of vanilla ice cream and a drizzle of chocolate or butterscotch sauce. It pairs beautifully with a side of Lesueur Pea Salad for a delightful contrast. This cake can also be enjoyed with a cup of coffee or tea, making it perfect for afternoon gatherings.
Storage & Reheating
Store any 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, place individual slices in the microwave for about 15-20 seconds or warm in the oven at 300°F for 10 minutes. This helps retain the cake's moisture and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Nothing Cake contains roughly 845 calories, with 14g protein, 89g carbohydrates, and 53g fat. It is an excellent source of protein (28% of the Daily Value), dietary fiber (24% of the Daily Value), and iron (21% of the Daily Value), and a good source of calcium and potassium. 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 a different type of nut instead of walnuts?
Yes, you can substitute walnuts with pecans, almonds, or even macadamia nuts, depending on your preference. Each type of nut will add a unique flavor and texture to the cake, so feel free to experiment with what you have on hand.
What can I use if I don't have buttermilk baking mix?
If you don't have buttermilk baking mix, you can create a substitute by mixing 1 cup of all-purpose flour with 1 tablespoon of baking powder and a pinch of salt. This will mimic the leavening agents and acidity needed for the cake.
Is it possible to make this cake gluten-free?
Yes, you can make this cake gluten-free by using a gluten-free baking mix instead of the regular buttermilk baking mix. Make sure to check the labels for any additional ingredients that may contain gluten, and adjust baking times as necessary.
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).