Old Fashion Coconut Cake
A moist, tender coconut cake with rich flavor and fluffy texture, perfect for celebrations or as a sweet treat for coconut lovers.
Ingredients
Instructions
- Mix all ingredients and beat for 2 minutes at high speed.
- Pour the batter into two greased pans.
- Bake in a preheated oven at 350°F until done, approximately 30 minutes.
Tips & Substitutions
For a lighter texture, separate the eggs and beat the egg whites until stiff peaks form, then fold them into the batter. You can substitute vegetable oil for Crisco oil if desired. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar and let it sit for a few minutes. This cake can also be enhanced with shredded coconut for added flavor.
Serving Suggestions
Serve the coconut cake with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. It pairs beautifully with Lime Sprite Punch for a refreshing drink option. Consider adding a side of fresh fruit to complement the sweetness of the cake, making it a delightful dessert for gatherings.
Storage & Reheating
Store any leftover coconut 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, place a slice in the microwave for about 10-15 seconds, or until warmed through, being careful not to dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashion Coconut Cake contains roughly 499 calories, with 8g protein, 74g carbohydrates, and 5g fat. It is an excellent source of vitamin C (49% of the Daily Value) and dietary fiber (25% of the Daily Value), and a good source of protein and iron. 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 all-purpose flour instead of self-rising flour?
Yes, you can use all-purpose flour by adding 1 1/2 teaspoons of baking powder and a pinch of salt per cup of flour to mimic self-rising flour. This will help your cake achieve the same rise and texture.
How do I know when the cake is done baking?
To check if your cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it's ready. If it has wet batter on it, bake for a few more minutes and check again.
Can I freeze the coconut cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw it in the refrigerator overnight 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).