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
- Add 1 cup shredded coconut to the batter for stronger coconut flavor.
- Fold in ½ teaspoon almond extract along with vanilla for a more aromatic crumb.
- Bake as cupcakes—reduce bake time to 18–20 minutes.
- Finish with a seven-minute frosting for true 1930s authenticity.
- Substitute buttermilk for a tangier, softer crumb.
- Make it a layer cake with coconut cream filling.
- Add a pinch of nutmeg for a classic vintage flavor twist.
- Toast coconut for topping to add texture.
- Use cake flour (as written) to keep the cake tender.
Nutrition
Calories: 335kcalCarbohydrates: 50gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 25mgSodium: 145mgPotassium: 85mgFiber: 1gSugar: 33gVitamin A: 375IUCalcium: 120mgIron: 1.4mg
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