Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup coconut milk
- 1/2 cup atemoya puree
- 1/2 cup shredded coconut
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the flour mixture to the butter mixture in three parts, alternating with the coconut milk and atemoya puree, beginning and ending with the flour mixture.
6. Fold in the shredded coconut.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 30-35 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 to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 17g
Saturated Fat: 11g
Cholesterol: 80mg
Sodium: 200mg
Carbohydrates: 39g
Fiber: 1g
Sugar: 24g
Protein: 4g
Substitutions for ingredients:
- Atemoya puree can be substituted with any other fruit puree.
- Coconut milk can be substituted with any other milk or milk alternative.
- Shredded coconut can be substituted with chopped nuts or dried fruit.
Variations:
- Add 1 teaspoon of vanilla extract for extra flavor.
- Add 1/2 cup of chocolate chips for a chocolate twist.
- Add 1/2 cup of chopped nuts for extra crunch.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Use room temperature eggs for best results.
- Do not overmix the batter, as this can result in a tough cake.
- Let the cake cool completely before slicing and serving.
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 dust with powdered sugar.
Garnishes:
Garnish with fresh fruit or whipped cream.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Serve with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the cake is too dry, try adding more liquid to the batter.
- If the cake is too wet, try reducing the amount of liquid in the batter.
- If the cake is not rising properly, check the expiration date of the baking powder and baking soda.
Food safety advice:
Make sure all ingredients are fresh and properly stored.
Food history:
Atemoya is a hybrid fruit that is a cross between the sugar apple and the cherimoya. It is native to South America and is now grown in many tropical regions around the world.
Flavor profiles:
The atemoya adds a sweet and slightly tangy flavor to the cake, while the coconut adds a nutty and tropical flavor.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
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