Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup light brown sugar
- ½ cup coconut oil, melted
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup mashed ripe avocado
- ½ cup coconut milk
- ½ cup shredded coconut
Vanilla-Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup butter, softened
- 2 teaspoons pure vanilla extract
- 4 cups confectioners’ sugar
- 2 tablespoons coconut milk
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Parchment paper
- Offset spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F and lightly grease a 9-inch round cake pan. Line the bottom of the pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of an electric mixer, beat together the granulated sugar, light brown sugar, and coconut oil until light and fluffy.
4. Add the eggs, one at a time, and beat until combined.
5. Add the vanilla extract and mashed avocado and beat until combined.
6. Add the dry ingredients and coconut milk and beat until just combined.
7. Fold in the shredded coconut.
8. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool completely before frosting.
10. To make the frosting, beat together the cream cheese, butter, and vanilla extract until light and fluffy.
11. Slowly add the confectioners’ sugar and beat until combined.
12. Add the coconut milk and beat until combined.
13. Spread the frosting over the cooled cake and serve.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information: TBD
Substitutions for Ingredients
- Coconut oil can be substituted with vegetable oil.
- Coconut milk can be substituted with almond milk or any other plant-based milk.
- Cream cheese can be substituted with vegan cream cheese.
Variations:
- Add a teaspoon of ground cinnamon to the batter for a hint of spice.
- Add a cup of fresh or frozen berries to the batter for a fruity twist.
- Substitute the shredded coconut with chopped nuts or chocolate chips.
Tips and Tricks:
- Be sure to use ripe avocados for the best flavor.
- Allow the cake to cool completely before frosting.
- Use an offset spatula to spread the frosting evenly.
Storage Instructions:
- Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
- Reheat the cake in the microwave for 30-60 seconds or in a 350°F oven for 5-10 minutes.
Presentation Ideas:
- Decorate the cake with fresh berries or edible flowers.
- Sprinkle the top of the cake with shredded coconut or chopped nuts.
Garnishes:
- Fresh berries
- Chopped nuts
- Shredded coconut
- Edible flowers
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
- Grilled asparagus
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of coconut milk to the batter.
- If the cake is too wet, add a tablespoon of all-purpose flour to the batter.
Food Safety Advice:
- Be sure to use pasteurized eggs to avoid the risk of salmonella.
- Be sure to use ripe avocados to avoid the risk of food poisoning.
Food History:
- Avocado has been cultivated in Central and South America for thousands of years.
- Coconut has been used in cooking and baking for centuries.
Flavor Profiles:
- Sweet
- Coconut
- Vanilla
Serving Suggestions:
- Serve the cake with a dollop of whipped cream or a scoop of ice cream.
- Serve the cake as a dessert after a meal.
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