Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup abiu pulp
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
Special equipment needed:
- 8-inch round cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a mixing bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt.
3. In another mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Beat in the eggs, one at a time, until well combined.
5. Add the abiu pulp, coconut milk, and vanilla extract to the wet ingredients and mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Transfer the cake to a wire rack and let it cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 285
Fat: 16g
Saturated Fat: 10g
Cholesterol: 80mg
Sodium: 200mg
Carbohydrates: 32g
Fiber: 1g
Sugar: 18g
Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
- Unsweetened shredded coconut can be substituted with sweetened shredded coconut.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
Variations:
- Add 1/2 cup of chopped nuts, such as macadamia nuts or almonds, to the batter for added texture.
- Top the cake with whipped cream and fresh abiu slices for a decadent dessert.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Do not overmix the batter as it can result in a tough cake.
- Use a toothpick to check if the cake is done. If the toothpick comes out clean, the cake is ready.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated oven at 350°F for 5-10 minutes or until warm.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with fresh abiu slices and shredded coconut.
Garnishes:
- Fresh abiu slices
- Shredded coconut
- Whipped cream
Pairings:
- Serve the cake with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of coconut milk to the batter.
- If the cake is too moist, reduce the amount of abiu pulp in the recipe.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use fresh ingredients and check the expiration dates of all ingredients.
Food history:
Abiu is a tropical fruit native to South America. It is also known as the "yellow star apple" due to its star-shaped core. Abiu is rich in vitamin C and fiber and has a sweet, custard-like flavor.
Flavor profiles:
The Abiu Coconut Cake has a moist and tender crumb with a subtle coconut flavor and a sweet, fruity taste from the abiu pulp.
Serving suggestions:
Serve the Abiu Coconut Cake as a dessert or a sweet treat for afternoon tea.
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Region: Brazilian