Purple Ribbon Coconut Snack Cake Recipe

Iowa County fair season starts in late June and really starts cranking up the month of July, culminating with the Iowa State Fair, held in August. With over 1 million people attending, the Iowa State Fair is the Granddaddy of all state fairs. The start of Iowa schools are delayed until the end of August to accommodate attendance to the fair.

Is a Purple Ribbon Better Than Blue?

So, in celebration of all state and county fairs, I looked through Lila’s 1975 copy The Country Fair Cookbook-From the Editors of Farm Journal, with the byline- “Where every recipe is a blue-ribbon winner.” I decided to search out a PURPLE ribbon winner in this book and found this Coconut Snack Cake recipe.

You might wonder is a purple ribbon better than a blue? Heck yeah! A purple ribbon designates that the recipe is the best of the best! So I had to try it!

Purple Ribbon Coconut Snack Cake

• Purple Ribbon Coconut Snack Cake • Tools You’ll Need:
• Measuring cups & spoons
• Sifter
• Mixer or a sturdy wooden spoon and a strong arm
• 9X13 baking pan- I use a glass Pyrex

• Purple Ribbon Coconut Snack Cake
• This was given a purple ribbon at the Nebraska State Fair
• 2 c. sifted flour                       • 1 t vanilla
• 1 t baking soda                       • 1 c buttermilk
• 1 t cinnamon                           • 1 c coconut
• ½ t salt                                    • 1 c sugar
• 2/3 c butter                             • 1 t cinnamon
• 1 c brown sugar, packed         • ½ t nutmeg
• 2 eggs                                      • ¼ c whipping cream

• Sift together flour, baking soda, cinnamon & salt
• Cream butter & brown sugar until light and fluffy.
• Beat in eggs, one at a time, beating well after each egg. Beat in vanilla.
• Add dry ingredients, alternate with buttermilk, beating well after each addition.
• Spread into 9X13 cake pan.
• Combine coconut, sugar, cinnamon, nutmeg & cream. Sprinkle on top of batter.
• Bake at 350˚  for 35 minutes until a toothpick comes out clean.
• Cool. Makes 16 servings.

Coconut Snack Cake Cooking Notes:

• I pride myself in posting recipes that only require a wooden spoon and bowl. This recipe is no exception. Though slightly addicted to my KitchenAid mixer, this Coconut Snack Cake can be mixed with a heavy wooden spoon and a strong arm.

• If you are watching your sugar content, you can use lessen your sugars to ¾ c brown sugar and ¾ c sugar. I don’t think anyone would be able tell the difference.

• You can also use unsweetened coconut in place of sweetened coconut with little taste difference.

• If you don’t have buttermilk, add 1 T vinegar to 1 cup milk to give it a buttermilk flavor, though I have to say, real buttermilk is better. If you can, try to get the real thing. You can use the left-over buttermilk to whip up a batch of pancakes or waffles for breakfast.

• This snack cake is wonderful for after school snacks, a coffee cake, a treat to bring out when company comes, or when you want something fun to eat!

Be Blessed!