Penna Dutch White Coconut Cake
A moist and flavorful coconut cake with a tender crumb, perfect for celebrations or tea time, featuring a delightful coconut aroma and sweetness that appeals to all ages.
Ingredients
Instructions
- Grease two 8-inch round cake pans and dust with flour.
- Cream sugar and margarine until light and fluffy.
- Add egg yolks to the creamed mixture and beat well.
- Sift together the flour, baking powder, and salt.
- Alternately add the dry ingredients and milk to the creamed mixture, beginning and ending with dry ingredients, mixing after each addition.
- Fold in the beaten egg whites gently.
- Stir in the coconut.
- Pour batter into prepared cake pans.
- Bake at 350°F (175°C) for 30 minutes.
- Cool the cakes for 10 minutes in the oven with the door open before removing.
- Serve and enjoy.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten to stiff peaks before folding them into the batter. If you prefer a richer coconut flavor, consider using coconut milk instead of regular milk. You can also substitute margarine with unsalted butter for a slightly different taste. Make sure to sift the flour to avoid lumps and ensure an even cake.
Serving Suggestions
This Penna Dutch White Coconut Cake is delightful on its own or served with whipped cream and fresh berries. It pairs beautifully with a cup of tea or coffee. For an extra touch, consider drizzling with 'Good' Cooked Chocolate Icing for a decadent twist. It’s perfect for celebrations, dessert tables, or as a sweet treat alongside your favorite American recipes.
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 it for up to a week. For best results, reheat slices in the microwave for about 10-15 seconds or enjoy it cold. You can also freeze the cake by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag.
Nutrition & Diet Analysis (per serving)
Each serving of Penna Dutch White Coconut Cake contains roughly 687 calories, with 4g protein, 51g carbohydrates, and 53g fat. It is an excellent source of vitamin C (26% of the Daily Value) and calcium (24% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1656mg per serving (72% 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 fresh coconut instead of dried?
Yes, you can use fresh shredded coconut for a more intense flavor and texture. Just make sure to adjust the moisture in your batter accordingly, as fresh coconut may contain more moisture than dried. It’s recommended to lightly toast the fresh coconut to enhance its flavor.
What can I do if my cake sinks in the middle?
If your cake sinks, it could be due to underbaking or overly beating the batter after adding the flour. Ensure your oven is properly calibrated and avoid opening the oven door too early during baking. A toothpick should come out clean when inserted in the center to confirm doneness.
Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend designed for baking. Make sure it contains xanthan gum, which helps provide structure. Additionally, keep an eye on the baking time, as gluten-free cakes may bake faster or slower depending on the blend used.
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).