Tina'S Coconut Cake
Tina's Coconut Cake is a moist, flavorful dessert featuring rich coconut and almond flavors, perfect for special occasions or everyday indulgence. Its tender crumb and luscious coconut accents make it a crowd-pleaser for coconut lovers and those seeking a classic, homemade cake experience.
Ingredients
Instructions
- Cream together oleo or butter and Crisco.
- Add sugar and mix well.
- Add eggs one at a time, beating well after each addition.
- Add sour cream, cake flour, baking soda, coconut, almond extract, coconut extract, and vanilla extract.
- Bake in a tube pan at 325°F for 1 1/2 hours.
Tips & Substitutions
For a lighter texture, consider sifting the cake flour before adding it to the batter. If you don't have almond extract, you can use an additional teaspoon of vanilla extract. For a more intense coconut flavor, try using coconut cream instead of sour cream. Ensure all ingredients are at room temperature for better incorporation.
Serving Suggestions
Serve slices of Tina's Coconut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Marshmallow Delight for a festive gathering, or enjoy it alongside a cup of coffee or tea. Garnish with toasted coconut flakes for added texture and flavor.
Storage & Reheating
Store leftover coconut 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. To reheat, gently warm individual slices in the microwave for about 10-15 seconds to retain moisture without drying out the cake.
Nutrition & Diet Analysis (per serving)
Each serving of Tina'S Coconut Cake contains roughly 599 calories, with 15g protein, 127g carbohydrates, and 4g fat. It is an excellent source of iron (31% of the Daily Value), vitamin C (31% of the Daily Value), and protein (30% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 730mg per serving (32% 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 a different type of flour for this recipe?
While cake flour is recommended for its light texture, you can substitute all-purpose flour. However, the cake may be denser. To mimic cake flour, you can remove 2 tablespoons of all-purpose flour per cup and replace it with cornstarch.
How can I make this cake more coconut-flavored?
To enhance the coconut flavor, you can increase the amount of coconut in the recipe to 1 cup or use coconut milk in place of sour cream. Additionally, topping the cake with shredded coconut or coconut frosting will give it a delicious coconut boost.
Can I freeze this cake?
Yes, you can freeze Tina's Coconut Cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving for the best 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).