Ingredients with Measurements:
- 1 cup of coconut milk
- 1 cup of sugar
- 1 cup of unsweetened shredded coconut
- 1 tablespoon of unflavored gelatin
- 1/4 cup of water
- 1/2 cup of cocoa powder
- 1/2 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 3 eggs
- 1/2 cup of vegetable oil
- 1 teaspoon of vanilla extract
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Hand mixer or stand mixer
- Saucepan
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Grease the cake pan with cooking spray or butter.
3. In a saucepan, combine the coconut milk, sugar, and shredded coconut. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture thickens, about 10 minutes.
4. In a small bowl, sprinkle the gelatin over the water and let it sit for 5 minutes to soften.
5. Add the softened gelatin to the coconut mixture and whisk until fully dissolved. Remove from heat and let it cool.
6. In a separate mixing bowl, whisk together the cocoa powder, flour, baking powder, and salt.
7. In another mixing bowl, beat the eggs with a hand mixer or stand mixer until light and fluffy.
8. Add the vegetable oil and vanilla extract to the eggs and mix until well combined.
9. Gradually add the dry ingredients to the egg mixture and mix until just combined.
10. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
11. Let the cake cool completely in the pan.
12. Once the cake has cooled, pour the cooled coconut mixture over the top of the cake and spread it evenly with a spatula.
13. Refrigerate the cake for at least 2 hours, or until the coconut mixture has set.
14. To serve, remove the cake from the pan and slice into wedges.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Chilling time: 2 hours
5. Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 385
Fat: 21g
Saturated Fat: 14g
Cholesterol: 71mg
Sodium: 221mg
Carbohydrates: 47g
Fiber: 3g
Sugar: 37g
Protein: 5g
Substitutions for ingredients:
- You can use almond milk or regular milk instead of coconut milk.
- You can use sweetened shredded coconut instead of unsweetened.
- You can use agar agar instead of gelatin for a vegetarian version of this recipe.
Variations:
- You can add chopped nuts, such as almonds or pecans, to the coconut mixture for added texture.
- You can add a layer of sliced bananas or strawberries between the cake and the coconut mixture.
- You can drizzle melted chocolate over the top of the cake for a more decadent dessert.
Tips and tricks:
- Make sure to let the coconut mixture cool before pouring it over the cake, or it will melt the cake.
- You can use a toothpick to test the doneness of the cake. If it comes out clean, the cake is ready.
- To make the cake easier to remove from the pan, line the bottom with parchment paper before greasing it.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
You can serve the cake cold or at room temperature. If you prefer it warm, you can microwave individual slices for 10-15 seconds.
Presentation ideas:
You can dust the top of the cake with cocoa powder or powdered sugar for a simple presentation.
Garnishes:
You can top the cake with whipped cream or fresh berries for a more festive look.
Pairings:
This cake pairs well with a cup of coffee or tea.
Suggested side dishes:
This cake is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the coconut mixture is too thick, you can add a little more coconut milk to thin it out.
- If the cake is too dry, you can brush it with a simple syrup made with equal parts sugar and water.
Food safety advice:
Make sure to refrigerate the cake after adding the coconut mixture to prevent bacterial growth.
Food history:
Maria-mole is a Brazilian dessert made with coconut and gelatin. This recipe is a chocolate-coconut version of the classic dessert.
Flavor profiles:
This cake has a rich chocolate flavor with a sweet and creamy coconut topping.
Serving suggestions:
Serve this cake as a dessert after a meal or as a sweet treat with coffee or tea.
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Region: Mexican