Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup araza fruit pulp
- 1/2 cup coconut milk
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup shredded coconut
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Grease a 9-inch cake pan with vegetable oil and set aside.
3. In a mixing bowl, combine the flour, baking powder, and salt. Set aside.
4. In another mixing bowl, beat the eggs with an electric mixer until light and fluffy.
5. Add the sugar and continue to beat until well combined.
6. Add the araza fruit pulp, coconut milk, and vegetable oil to the egg mixture and mix until well combined.
7. Gradually add the flour mixture to the egg mixture and mix until well combined.
8. Fold in the shredded coconut.
9. Pour the batter into the prepared cake pan.
10. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
11. Remove from the oven and let cool for 10 minutes.
12. Remove the cake from the pan and let cool completely on a wire rack.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 240
Fat: 11g
Carbohydrates: 32g
Protein: 3g
Sodium: 200mg
Sugar: 18g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
- Vegetable oil can be substituted with coconut oil for a more coconut flavor.
- Sugar can be substituted with honey or maple syrup for a healthier version.
Variations:
- Add chopped nuts or dried fruits to the batter for added texture.
- Top the cake with whipped cream or frosting for a more decadent version.
- Use different fruit pulps such as passionfruit or guava for a different flavor.
Tips and tricks:
- Make sure all ingredients are at room temperature before mixing.
- Do not overmix the batter to avoid a tough cake.
- Use a toothpick to check if the cake is done.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand and sprinkle shredded coconut on top.
Garnishes:
Garnish with fresh fruit such as sliced strawberries or kiwi.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Serve with a side of fresh fruit or a fruit salad.
Troubleshooting advice:
- If the cake is too dry, add more araza fruit pulp or coconut milk to the batter.
- If the cake is too wet, reduce the amount of araza fruit pulp or coconut milk in the batter.
Food safety advice:
Make sure all ingredients are fresh and properly stored.
Food history:
Araza fruit is native to South America and is commonly used in desserts and drinks.
Flavor profiles:
The araza fruit has a tangy and slightly sweet flavor, while the coconut adds a nutty and creamy flavor to the cake.
Serving suggestions:
Serve the cake as a dessert or a sweet snack.
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