Emily Dickinson's Coconut Cake
User Reviews
4.8
Emily Dickinson's Coconut Cake
Description
Emily Dickinson's Coconut Cake is made by blending flour with cream of tartar, baking soda, and baking powder, then creaming butter and sugar until light and fluffy. Eggs and milk are added to form a thick batter, into which shredded coconut is folded gently to preserve its texture. The batter is spread into a small loaf pan and baked at a moderate temperature around 325°F. The cake bakes for 50 to 60 minutes, developing a golden crust while maintaining moistness inside.
The coconut imparts a mild tropical flavor and a chewy component within the soft, dense crumb of the cake. This recipe is reminiscent of vintage cakes with simple ingredients and careful mixing to avoid overworking the batter. It can be served sliced as a snack or dessert, possibly with tea.
Ingredients
- 2 cups flour
- 1 teaspoon cream of tartar + 1/2 tsp baking soda or 1 1/2 tsp baking powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup sugar
- 1/2 cup unsalted butter room temperature
- 2 large egg
- 1/2 cup milk
- 1 cup coconut shredded
Instructions
- Preheat your oven to 325 degrees F. In a large mixing bowl, sift together the flour and cream of tartar + baking soda OR baking powder. I used my antique sifter to get in the "Emily Dickinson" mood.
- In a medium mixing bowl, cream the butter and sugar together till the mixture is light and fluffy, and the sugar is well incorporated into the butter. I did this by hand, the old fashioned way, like Emily Dickinson would have. It took several minutes. You can do it much faster with an electric mixer.
- Mix in the eggs, then the milk.
- Add liquid ingredients to dry and stir till just incorporated. A thick batter will form. Do not overmix.Fold in the shredded coconut. If your shredded coconut is dry (not fresh), rehydrate it with a little warm water and drain well before mixing it into the batter. Again, don't overmix.
- Spread the batter into a small loaf pan.
- Bake the cake for 50-60 minutes on the middle rack of your oven till cooked through and golden brown around the edges. Test with a skewer or toothpick for doneness in a few places-- if the toothpick comes out clean (no wet batter sticking to it), it's done.
- The cake is not overly sweet, which was perfect for me (I don't like my desserts too sweet). If you want to sweeten it up, use a bit more sugar, or use sweetened coconut instead of regular coconut. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 52g | 17% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 78mg | 26% |
| Sodium | 31mg | 1% |
| Potassium | 195mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 35mg | 4% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
