Walnut-Coconut Cake
A rich, moist walnut-coconut cake featuring tender layers infused with vanilla and complemented by crunchy walnuts and flaky coconut, perfect for celebrations and gatherings.
Ingredients
Instructions
- Cream butter and shortening; gradually add sugar, beating until light and fluffy.
- Add egg yolks, one at a time, beating well after each addition.
- Sift dry ingredients and add alternately with the buttermilk to the batter.
- Stir in vanilla.
- Add chopped walnuts and flaked coconut, blending well.
- Beat egg whites with cream of tartar until stiff peaks form.
- Fold beaten egg whites into the batter gently.
- Pour batter into 3 greased and floured 9-inch round cake pans.
- Bake at 350°F (175°C) for 30 minutes or until done.
- Cool completely before frosting with cream cheese frosting and sprinkling with chopped walnuts.
Tips & Substitutions
For a lighter texture, make sure to beat the butter and shortening until very fluffy. If you don't have buttermilk, you can create a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes. For added flavor, consider using toasted walnuts. This cake can also be adapted into a layer cake by using additional frosting between layers.
Serving Suggestions
This Walnut-Coconut Cake pairs beautifully with a side of fresh fruit or a scoop of vanilla ice cream. Consider serving it alongside a light salad, such as Grandpa's Salad Dressing, for a balanced meal. It’s perfect for celebrations, and you can enhance the presentation with a dusting of powdered sugar or additional coconut flakes on top.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply slice and microwave for about 15-20 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Walnut-Coconut Cake contains roughly 831 calories, with 6g protein, 65g carbohydrates, and 57g fat. It is a good source of vitamin C (16% of the Daily Value), iron (12% of the Daily Value), and protein (11% 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 other nuts instead of walnuts?
Absolutely! While walnuts add a unique flavor, you can substitute them with pecans or almonds for a different taste. Just make sure to chop them roughly to maintain texture in the cake.
How can I make this cake gluten-free?
To make this Walnut-Coconut Cake gluten-free, substitute the cake flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum or add it separately, as it helps with texture.
What kind of frosting goes well with this cake?
A cream cheese frosting is a fantastic choice, as its tangy flavor complements the sweetness of the cake. You could also use a simple buttercream or a whipped cream frosting for a lighter option.
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).