Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup coconut milk
- 1/4 cup blood lime juice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
- Zester or grater
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch cake pan.
2. In a mixing bowl, combine flour, shredded coconut, baking powder, baking soda, and salt. Set aside.
3. In another mixing bowl, cream butter and sugar until light and fluffy using an electric mixer.
4. Add eggs one at a time, beating well after each addition.
5. Add coconut milk and blood lime juice and mix until well combined.
6. Gradually add the flour mixture 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 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and let cool for 10 minutes before removing from the pan.
10. Let the cake cool completely on a wire rack before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 50-55 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 16g
Saturated Fat: 11g
Cholesterol: 70mg
Sodium: 290mg
Carbohydrates: 41g
Fiber: 1g
Sugar: 25g
Protein: 4g
Substitutions for ingredients:
- Regular lime juice can be used instead of blood lime juice.
- Almond milk can be used instead of coconut milk.
- Lemon zest can be used instead of lime zest.
Variations:
- Add 1/2 cup of chopped macadamia nuts to the batter for added crunch.
- Top the cake with a coconut cream cheese frosting.
- Add 1/2 cup of shredded carrots to the batter for a tropical carrot cake twist.
Tips and tricks:
- Make sure all ingredients are at room temperature before mixing.
- Use unsweetened shredded coconut for a less sweet cake.
- Zest the lime before juicing it.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- The cake can also be stored in the refrigerator for up to 5 days.
Reheating instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or until warm.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with fresh blood lime slices and shredded coconut.
Garnishes:
- Fresh blood lime slices
- Shredded coconut
- Chopped macadamia nuts
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Coconut rice
Troubleshooting advice:
- If the cake is too dry, add more coconut milk to the batter.
- If the cake is too wet, add more flour to the batter.
Food safety advice:
- Make sure all ingredients are fresh and not expired.
- Wash your hands before handling food.
- Use separate cutting boards and utensils for raw meat and other ingredients.
Food history:
- Blood limes are a hybrid citrus fruit that originated in Australia.
- Coconut is a staple ingredient in many tropical cuisines.
Flavor profiles:
- The cake has a sweet and tangy flavor from the blood lime juice and a tropical flavor from the shredded coconut.
Serving suggestions:
- Serve the cake as a dessert or as a sweet breakfast treat.
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Region: Australian