Prize Coconut Cake
A moist, tender coconut cake featuring shredded coconut and vanilla flavor, perfect for celebrations or teatime gatherings, offering a delightful coconut aroma and texture.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour the cake pan.
- In a bowl, sift together cake flour, baking powder, and salt.
- In a separate large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Gradually add the dry ingredients to the creamed mixture, alternating with milk, beginning and ending with dry ingredients.
- Fold in flaked coconut.
- Pour batter into prepared pan and smooth the top.
- Bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. If you're out of cake flour, you can substitute with all-purpose flour by removing 2 tablespoons of flour for every cup used. If you prefer a richer flavor, consider adding a tablespoon of coconut extract alongside the vanilla. This cake can also be layered with Chocolate Frosting(Microwave) for a decadent twist.
Serving Suggestions
This coconut cake is delightful on its own or served with a dollop of whipped cream and fresh berries. For a tropical flair, pair it with a tropical fruit salad or serve alongside a scoop of vanilla ice cream. It also pairs beautifully with Strawberry Shortcuts for an impressive dessert spread.
Storage & Reheating
Store any leftover coconut cake in an airtight container at room temperature for up to three days. If you need to keep it longer, wrap it tightly in plastic wrap and refrigerate, where it can last for about a week. To reheat, place a slice in the microwave for about 10-15 seconds until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Prize Coconut Cake contains roughly 551 calories, with 7g protein, 76g carbohydrates, and 24g fat. It is an excellent source of iron (30% of the Daily Value) and calcium (20% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1236mg per serving (54% 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 unsweetened coconut instead of flaked coconut?
Yes, you can use unsweetened coconut, but keep in mind that it may result in a less sweet cake. You might want to adjust the sugar slightly to achieve your desired sweetness. If you love coconut flavor, feel free to add a bit more vanilla extract or a splash of coconut extract.
What can I do if my cake doesn't rise?
If your cake doesn't rise, check your baking powder's expiration date; expired leavening agents can prevent proper rising. Additionally, make sure not to overmix the batter once you add the flour, as this can lead to a dense cake. Ensure your oven temperature is accurate by checking with an oven thermometer.
How can I make this cake more moist?
To enhance the moisture of your coconut cake, consider adding a bit of sour cream or yogurt to the batter. You can also brush the cooled cake with a simple syrup made from equal parts sugar and water to lock in moisture. Adding an extra egg yolk can also contribute to a richer and moister texture.
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).