Torch Cake
A moist, coconut-flavored Bundt cake with a tender crumb, perfect for gatherings or special occasions, offering a delightful combination of sweetness and tropical coconut aroma.
Ingredients
Instructions
- Mix all ingredients well.
- Beat the mixture for 4 minutes.
- Pour into a well-greased Bundt pan.
- Bake at 350°F (175°C) for 30 to 35 minutes.
Tips & Substitutions
For a lighter texture, sift the self-rising flour before mixing. You can substitute vegetable oil with melted coconut oil for a hint of coconut flavor. If you don't have buttermilk, mix milk with a tablespoon of vinegar and let it sit for a few minutes. Ensure to grease the Bundt pan thoroughly to prevent sticking. This cake is great for gatherings, similar to American recipes like Dot'S Corn Chowder.
Serving Suggestions
Serve the Torch Cake plain or dusted with powdered sugar for a simple presentation. It pairs beautifully with a scoop of vanilla ice cream or whipped cream for added indulgence. Consider serving it alongside a fruit salad or a light dessert like Southern Potato Salad(Makes About 5 Cups.) for a refreshing contrast.
Storage & Reheating
Store any leftover Torch Cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm each piece in the microwave for about 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Torch Cake contains roughly 1503 calories, with 12g protein, 133g carbohydrates, and 105g fat. It is an excellent source of protein (24% of the Daily Value) and calcium (22% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 708mg per serving (31% 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 add 1 1/2 teaspoons of baking powder and a pinch of salt for every cup of flour to make it self-rising. This will help the cake rise properly and achieve the desired texture.
What can I use instead of instant toasted coconut pudding?
You can substitute with vanilla pudding mix if you prefer a less coconut-flavored cake. While it won't have the same coconut taste, it will still provide moisture and sweetness to the cake.
How can I tell when the cake is done baking?
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is done. If there is wet batter on the toothpick, bake for a few more minutes and check again.
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).