Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup shredded coconut
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut milk
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Special Equipment Needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Spatula
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line it with parchment paper.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, until well combined.
6. Gently fold in the blueberries.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and let 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
Total time: 50-55 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 315
Fat: 16g
Saturated Fat: 11g
Cholesterol: 68mg
Sodium: 266mg
Carbohydrates: 41g
Fiber: 2g
Sugar: 27g
Protein: 3g
Substitutions for ingredients:
- You can use frozen blueberries instead of fresh ones.
- You can use almond milk or regular milk instead of coconut milk.
- You can use vegetable oil instead of butter.
Variations:
- You can add 1 teaspoon of vanilla extract to the batter for extra flavor.
- You can add 1/2 cup of chopped nuts, such as almonds or pecans, to the batter for added crunch.
- You can add 1/2 cup of white chocolate chips to the batter for a sweeter taste.
Tips and Tricks:
- Make sure to cream the butter and sugar well to achieve a light and fluffy texture.
- Do not overmix the batter once the dry ingredients are added to avoid a tough cake.
- Use fresh blueberries for the best flavor and texture.
- Let the cake cool completely before slicing to avoid crumbling.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F for 5-7 minutes.
Presentation Ideas:
Serve the cake on a cake stand or plate and dust with powdered sugar. You can also top it with whipped cream or fresh blueberries.
Garnishes:
Fresh blueberries, shredded coconut, whipped cream, or powdered sugar.
Pairings:
This cake pairs well with a cup of coffee or tea.
Suggested Side Dishes:
Fresh fruit salad or a green salad.
Troubleshooting Advice:
- If the cake is too dry, try adding a tablespoon of coconut milk to the batter.
- If the cake is too moist, try baking it for a few more minutes.
- If the cake is sticking to the pan, make sure to grease it well and line it with parchment paper.
Food Safety Advice:
Make sure to wash the blueberries well before using them in the recipe. Store the cake in an airtight container to prevent contamination.
Food History:
Coconut cake is a popular dessert in many tropical regions, including the Caribbean and Southeast Asia. Blueberries are native to North America and have been used in baking for centuries.
Flavor Profiles:
This cake has a sweet and nutty flavor from the coconut and a tartness from the blueberries.
Serving Suggestions:
Serve the cake as a dessert or a sweet snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A