Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup almond milk
- 1/2 cup shredded coconut
- 1/2 cup sliced almonds
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan with butter and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and almond milk and mix until combined.
6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Gently fold in the shredded coconut and sliced almonds.
8. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 545
Fat: 28g
Carbohydrates: 62g
Protein: 9g
Substitutions for Ingredients:
- All-purpose flour: can be substituted with gluten-free flour
- Unsalted butter: can be substituted with vegan butter
- Granulated sugar: can be substituted with coconut sugar
- Eggs: can be substituted with flax eggs
- Almond milk: can be substituted with any other non-dairy milk
Variations:
- Add 1/2 cup of chopped dark chocolate for a chocolate almond coconut cake
- Add 1/2 cup of chopped dried fruit for a fruity almond coconut cake
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning
- Make sure to not overmix the batter
- Grease the cake pan well to ensure the cake does not stick
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 10 minutes, or until warmed through.
Presentation Ideas:
- Dust with powdered sugar
- Top with fresh fruit
- Drizzle with melted chocolate
Garnishes:
- Sliced almonds
- Shredded coconut
- Powdered sugar
Pairings:
- Vanilla ice cream
- Whipped cream
- Fresh fruit
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is overbaked, it will be dry. Check the cake for doneness after 30 minutes of baking and adjust the baking time accordingly.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired
- Make sure all utensils and equipment are clean and sanitized
Food History:
Almond coconut cake is a classic dessert that has been enjoyed for generations. It is believed to have originated in the Mediterranean region and has since spread around the world.
Flavor Profiles:
This cake has a sweet and nutty flavor with hints of coconut and almond.
Serving Suggestions:
This cake is best served with a dollop of whipped cream or a scoop of vanilla ice cream.
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