Scratch Coconut Cake
A moist, fluffy coconut cake with tender layers, perfect for celebrations or special occasions, offering a delightful coconut flavor that appeals to everyone.
Ingredients
Instructions
- Cream sugar and shortening together until well combined.
- Add buttermilk, eggs, baking soda, vanilla, and self-rising flour to the mixture.
- Beat at high speed for 2 1/2 minutes until smooth and fluffy.
- Pour the batter evenly into three 8-inch cake pans that have been greased and floured.
- Bake at 350°F until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter cake, you can substitute half of the Crisco shortening with unsweetened applesauce. If you prefer a richer flavor, consider using coconut milk instead of buttermilk. Ensure your ingredients are at room temperature for better mixing. To enhance the coconut flavor, add shredded coconut to the batter or use coconut extract in addition to vanilla.
Serving Suggestions
This coconut cake is perfect for celebrations and pairs beautifully with a light fruit salad or ice cream for dessert. For an elegant touch, serve with a drizzle of coconut cream or a side of Cantaloupe Mousse. Garnish with toasted coconut flakes for added texture and flavor. It's a delightful treat for any occasion.
Storage & Reheating
Store leftover coconut cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds, or enjoy it cold. Always keep it covered to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Scratch Coconut Cake contains roughly 137 calories, with 2g protein, 13g carbohydrates, and 1g fat. It is a good source of vitamin C (12% 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 regular flour instead of self-rising flour?
Yes, you can use all-purpose flour, but you'll need to add baking powder and salt to mimic self-rising flour. For every cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to achieve similar results.
How can I make this cake more coconut-flavored?
To enhance the coconut flavor, you can add unsweetened shredded coconut to the batter or use coconut milk instead of buttermilk. Additionally, consider topping the cake with a coconut frosting or a sprinkle of toasted coconut for a delicious finish.
What can I substitute for Crisco shortening?
You can substitute Crisco shortening with unsalted butter or coconut oil for a more natural flavor. If you prefer a healthier option, avocado oil can also work. Just keep in mind that the texture may vary slightly depending on the substitute 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).