My Inspiration Cake
Indulge in the comforting flavors of "My Inspiration Cake," a moist and flavorful dessert that’s perfect for any occasion. This delightful cake combines the warmth of ground cinnamon with the subtle sweetness of shredded coconut, creating a harmonious blend of textures and tastes. The use of softened butter and a touch of vegetable oil ensures a perfectly tender crumb, while optional chopped walnuts or pecans add a satisfying crunch. Ready in just under an hour, this easy-to-follow recipe requires simple pantry staples and is guaranteed to impress your family and friends. Serve it plain with a sprinkle of powdered sugar, or dress it up with your favorite frosting for an extra-special treat. Perfect for celebrations or everyday indulgence, this cake is your new go-to recipe for homemade sweetness!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 teaspoon ground cinnamon
- 0.5 cup unsalted butter, softened
- 0.25 cup vegetable oil
- 3 eggs
- 2 teaspoons pure vanilla extract
- 1 cup whole milk
- 0.75 cup shredded coconut
- 0.5 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and lightly dust with flour. Set aside.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
Add the softened unsalted butter, vegetable oil, and eggs to the dry ingredients. Mix on low speed using a hand or stand mixer until just combined.
Add the pure vanilla extract and whole milk to the batter. Mix on medium speed for 2-3 minutes, or until the batter is smooth and creamy.
Gently fold in the shredded coconut and optional chopped walnuts or pecans, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, frost as desired or serve plain with a dusting of powdered sugar. Enjoy!
Nutrition Facts
Calories |
4502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.8 g | 323% | |
| Saturated Fat | 116.1 g | 580% | |
| Polyunsaturated Fat | 33.9 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 2467 mg | 107% | |
| Total Carbohydrate | 525.4 g | 191% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 319.4 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 523 mg | 40% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1446 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
