Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, melted
- 1 cup granulated sugar
- 1 cup light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1/2 cup plain Greek yogurt
- 2 cups sweetened shredded coconut
Special Equipment Needed:
- 9-inch round cake pan
- Hand mixer
- Mixing bowls
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat together the melted butter, granulated sugar, and light brown sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the vanilla extract, coconut milk, and Greek yogurt, and beat until combined.
6. Gradually add the dry ingredients to the wet ingredients and beat until just combined.
7. Fold in the shredded coconut.
8. Pour the batter into the prepared cake pan and spread evenly.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. 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
Temperature: 350 degrees F
Serving Size: 8-10
Nutritional Information:
Calories: 456
Fat: 24g
Carbohydrates: 51g
Protein: 8g
Substitutions for Ingredients:
- Butter: Coconut oil or vegetable oil
- Coconut milk: Almond milk or soy milk
- Greek yogurt: Plain yogurt or sour cream
Variations:
- Add 1/2 cup chopped nuts for a crunchy texture
- Add 1/2 cup of dried fruit for a fruity flavor
- Add 1 teaspoon of ground cinnamon for a spiced flavor
Tips and Tricks:
- Make sure to beat the butter and sugars until light and fluffy for a light and airy cake.
- Grease and flour the cake pan to ensure the cake doesn’t stick.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350 degrees F for 10 minutes or in the microwave for 30 seconds.
Presentation Ideas:
- Dust with powdered sugar
- Top with a dollop of whipped cream
- Drizzle with melted chocolate
Garnishes:
- Toasted coconut flakes
- Chopped nuts
- Dried fruit
Pairings:
- Vanilla ice cream
- Fresh fruit
- Chocolate sauce
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of coconut milk to the batter.
- If the cake is too dense, make sure to beat the butter and sugars until light and fluffy.
Food Safety Advice:
- Keep the cake stored in an airtight container at room temperature.
- Refrigerate any leftovers.
Food History:
Bofrot is a traditional Ghanaian fried doughnut that is usually served as a snack. This cake is inspired by the flavors of the traditional Bofrot, but in a cake form.
Flavor Profiles:
This cake has a sweet, coconut flavor with a light and airy texture.
Serving Suggestions:
This cake is best served with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
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Region: Ghanaian