Vanilla Cake
A rich and moist vanilla cake infused with coconut, vanilla wafers, and pecans, perfect for celebrations or a delightful dessert experience.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Crumble vanilla wafers into the mixture.
- Add coconut and chopped pecans, folding gently to combine.
- Pour the batter into a greased tube pan.
- Bake at 300°F for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure the butter is at room temperature before creaming with sugar. If you're out of pecans, walnuts or almonds can be great substitutes. To enhance the coconut flavor, consider adding a splash of coconut extract. If you prefer a different flavor profile, you could use lemon or almond extract instead. Make sure to check the doneness by inserting a toothpick into the center of the cake.
Serving Suggestions
Serve slices of vanilla cake with a dollop of whipped cream and fresh berries for a delightful dessert. It pairs beautifully with Strawberry Custard Pie for a sweet treat spread. For a more decadent experience, drizzle with chocolate sauce or serve alongside a scoop of vanilla ice cream. This cake is perfect for celebrations or as a comforting everyday dessert.
Storage & Reheating
Store any leftover vanilla 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, place individual slices in the microwave for about 10-15 seconds or enjoy it cold. This cake also freezes well for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Vanilla Cake contains roughly 2358 calories, with 24g protein, 195g carbohydrates, and 174g fat. It is an excellent source of dietary fiber (75% of the Daily Value), iron (50% of the Daily Value), and protein (49% of the Daily Value). Note that it is relatively high in sodium, at 653mg per serving (28% 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 cake?
Yes, you can use almond flour for a gluten-free option, but it may change the texture slightly. If using all-purpose flour, ensure it is sifted to maintain a light and fluffy consistency. You might need to adjust baking time as well, so keep an eye on the cake as it bakes.
What can I do if my cake sinks in the middle?
A sinking cake can result from overmixing or too much liquid in the batter. Be sure to mix until just combined and avoid overbeating the eggs. Also, ensure your oven is properly calibrated, as an incorrect temperature can affect baking outcomes. If it sinks, you can serve it with whipped cream to cover the imperfection.
Is it possible to make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it in an airtight container. This allows the flavors to meld together beautifully. Just remember to let it cool completely before storing. If you want to freeze it, wrap it tightly in plastic wrap and foil, then thaw it in the fridge before serving.
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).