Ingredients with Measurements:
- 2 cups grated camote (sweet potato)
- 1 cup grated coconut
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Grater
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a mixing bowl, combine the grated camote and grated coconut.
3. In another mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
4. In a separate mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the vanilla extract.
7. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, and mix until just combined.
8. Fold in the camote and coconut mixture.
9. Pour the batter into the prepared cake pan and smooth the top with a spatula.
10. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
11. Remove from the oven and let cool in the pan for 10 minutes.
12. Invert the cake onto a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Total time: 1 hour
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes one 9-inch round cake, which serves 8-10 people.
Nutritional information:
Calories: 360
Fat: 16g
Saturated Fat: 10g
Cholesterol: 80mg
Sodium: 290mg
Carbohydrates: 51g
Fiber: 2g
Sugar: 32g
Protein: 4g
Substitutions for ingredients:
- Instead of grated camote, you can use grated carrots or zucchini.
- Instead of grated coconut, you can use shredded sweetened coconut.
- Instead of buttermilk, you can use regular milk mixed with 1 tablespoon of vinegar or lemon juice.
Variations:
- Add 1/2 cup chopped nuts, such as pecans or walnuts, to the batter.
- Top the cake with a cream cheese frosting or a coconut whipped cream.
- Add 1/2 cup raisins or dried cranberries to the batter.
Tips and tricks:
- Make sure to grate the camote and coconut finely to ensure even baking.
- Do not overmix the batter to avoid a tough cake.
- Let the cake cool completely before frosting or adding any toppings.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-7 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with toasted coconut flakes.
- Serve the cake with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Toasted coconut flakes
- Fresh berries
- Chopped nuts
Pairings:
- Hot tea or coffee
- Vanilla ice cream
Suggested side dishes:
- Fresh fruit salad
- Roasted vegetables
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, reduce the amount of buttermilk or add a tablespoon of flour to the batter.
Food safety advice:
- Make sure to wash and peel the camote before grating.
- Store the cake in an airtight container to prevent contamination.
Food history:
Camote and coconut are common ingredients in Filipino desserts. This cake is a fusion of both flavors, creating a unique and delicious dessert.
Flavor profiles:
This cake has a sweet and nutty flavor, with a hint of coconut and camote.
Serving suggestions:
Serve this cake as a dessert after a Filipino-inspired meal, or as a sweet treat for afternoon tea.
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Region: Philippine