This Prize Coconut Cake won accolades at a 1935 fair, a testament to its timeless flavor and texture. Made with basic pantry staples, its charm lies in its simplicity and the tender crumb from cake flour and whipped egg whites. The hint of vanilla and the subtle taste of coconut (implied by the title, although not in ingredients) makes it a nostalgic delight. Ideal for tea parties, family gatherings, or anyone longing for a slice of old-fashioned comfort.
Ingredients
- ½ cup butter
- 2 cups sugar
- 1 cup milk
- 8 cups cake flour
- 4 tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla
- 4 egg whites (well beaten)
Instructions
Step 1: Creaming
- Cream butter until light and fluffy.
- Gradually add sugar, mixing until well combined.
Step 2: Mixing Dry Ingredients
- In a separate bowl, sift together cake flour, baking powder, and salt.
Step 3: Combining
- Add dry ingredients to the creamed mixture alternately with milk, beginning and ending with the dry mix.
Step 4: Flavoring
- Stir in vanilla.
Step 5: Folding
- Gently fold in well-beaten egg whites.
Step 6: Baking
- Pour into greased cake pans.
- Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick comes out clean.
Tips
- Substitute 1 tsp coconut extract for added coconut flavor.
- Top with coconut frosting or shredded coconut for decoration.
- Use 1:1 gluten-free flour blend if needed.
- Try baking in a bundt pan for a festive shape.
Nutrition
Calories: 485kcalCarbohydrates: 103gProtein: 12gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gTrans Fat: 0.02gCholesterol: 3mgSodium: 247mgPotassium: 138mgFiber: 2gSugar: 39gVitamin A: 35IUVitamin C: 0.003mgCalcium: 138mgIron: 1mg
Tried this recipe?Let us know how it was!