Old-Timey Coconut Cake
A nostalgic, moist coconut cake with rich vanilla flavor, perfect for celebrations or teatime, offering a delightful combination of buttery and coconut notes.
Ingredients
Instructions
- Cream the butter until smooth and fluffy.
- Add sugar gradually and beat well.
- Add eggs one at a time, beating after each addition.
- Mix in salt and vanilla extract.
- Stir soda into buttermilk.
- Alternately add flour and buttermilk to the butter-sugar mixture, starting and ending with flour.
- Grease three cake pans and line the bottoms with waxed paper.
- Pour batter into the prepared pans.
- Bake in a 350°F oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool before assembling and filling.
Tips & Substitutions
To achieve a lighter texture, ensure your butter is at room temperature before creaming. If you don't have buttermilk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk. For an added twist, fold in some shredded coconut into the batter for extra flavor.
Serving Suggestions
Serve slices of this delightful coconut cake with a dollop of whipped cream or a scoop of vanilla ice cream for a luscious dessert. It pairs beautifully with Frosted Fruit for a refreshing contrast. For a festive touch, garnish with toasted coconut flakes on top before serving.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for about 10-15 seconds or until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Timey Coconut Cake contains roughly 353 calories, with 4g protein, 44g carbohydrates, and 3g fat. It is a good source of vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 697mg per serving (30% 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 cake flour instead of plain flour?
Yes, you can use cake flour instead of plain flour for a lighter and more tender cake. Just remember to reduce the amount slightly, as cake flour is more absorbent. This substitution can enhance the cake's texture, making it even more delightful.
What can I do if my cake is too dry?
If your cake turns out dry, consider adding a simple syrup to moisten it. Combine equal parts sugar and water, heat until dissolved, and brush it over the cooled cake layers. This will add moisture and enhance the flavor, ensuring a deliciously moist cake.
Can I freeze the coconut cake?
Absolutely! You can freeze the unassembled cake layers tightly wrapped in plastic wrap and then in foil for up to 3 months. When ready to serve, thaw them in the refrigerator overnight before frosting and assembling for the best results.
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).