Hasbrouck Coconut Cake

Recipe from "Foods of the Hudson"

Adapted by Molly O'Neill

Total Time
45 minutes
Rating
3(15)
Notes
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Ingredients

Yield:10 servings
  • 6large eggs, separated
  • 1cup unsalted butter, softened
  • 27-ounce packages sweetened coconut flakes
  • 1¾cups flour
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

547 calories; 47 grams fat; 35 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 9 grams protein; 60 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 350 degrees. Using an electric mixer, beat the egg whites until stiff but not dry. Remove from the bowl and set aside.

  2. Step 2

    In the same bowl, beat together the butter and coconut. Add one egg yolk at a time, beating well after each addition. Stir in the flour. Fold the egg whites into the butter-and-coconut mixture until the ingredients are just combined.

  3. Step 3

    Scrape the batter into a lightly greased 10-inch tube pan and bake until a toothpick inserted into the center of the cake comes out clean, about 25 to 35 minutes. Remove from the oven and cool in the pan for 10 minutes before unmolding and cooling on a wire rack.

Ratings

3 out of 5
15 user ratings
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Private Notes

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Cooking Notes

Annie

This turned out poorly -- leaden, stiff and bland. It was an odd recipe -- almost wondered if there was something left out. Baking powder? I had to chisel it out of the pan, but that might have been because I didn't take it out promptly ten minutes after cooling.

Kate

Didn’t read the previous notes until well after enjoying this cake. Very odd. I chose the recipe because clearly if would not be very sweet, and would be a nice dense base for the season’s first strawberries on Easter. I made sure to whip in plenty of air, and used Swansdown cake flour and put it in a well-greased Bundt pan. Came out easily and was very well received by all. Leftover cake slices toasted under the broiler were equally popular. I will add a pinch of salt when making again.

john d

My wife loves coconut anything so made this for her birthday; it looked easy and I was pressed for time. What a disappointment! Devoid of any trace of moisture, excessively crumbly, unappealing appearance, blah taste - a waste of ingredients and effort. It's only edible if buried in ice cream..... actually, don't waste the ice cream. Just trash this lame excuse for a cake and enjoy the ice cream on it's own.

Annie

This was the worst cake I have ever made. I'm wondering if the recipe omitted an ingredient? On top of poor flavor and leaden consistency, I had to chisel it out of the pan in pieces.

Annie

This turned out poorly -- leaden, stiff and bland. It was an odd recipe -- almost wondered if there was something left out. Baking powder? I had to chisel it out of the pan, but that might have been because I didn't take it out promptly ten minutes after cooling.

Raindrop

I notice it has no sugar besides the sweetened coconut. Sugar acts as a liquid in baking. Hmm. Maybe that's the problem?

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Credits

Adapted from "Foods of the Hudson"

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