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Tandy Cake

One bite of Tandy Cake transports you to a cozy kitchen filled with the sweet aroma of vanilla and coconut. This delightful dessert, layered with creamy frosting and a sweet coconut topping, has become a beloved family favorite that brings everyone together for a good slice of happiness.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter softened
  • ½ cup milk
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup shredded coconut
  • 1 cup sweetened condensed milk

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Electric mixer or whisk
  • Spatula
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease two 9-inch round cake pans with butter and lightly dust with flour.
  3. In a large mixing bowl, beat ½ cup softened unsalted butter and 1 cup granulated sugar until light and fluffy.
  4. Add 2 large eggs and 1 teaspoon vanilla extract, mixing until well combined.
  5. In a separate bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
  6. Gradually add the dry mixture to the wet ingredients alternately with ½ cup milk, mixing until just combined.
  7. Gently fold in 1 cup shredded coconut.
  8. Divide the batter evenly between the prepared pans and bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely before frosting or serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days.