Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup sour cream
- 2 cups shredded coconut
- 1/2 cup chopped walnuts
- 2 tablespoons butter, melted
- 2 tablespoons granulated sugar
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Small bowl
- Whisk
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Add the flour mixture to the butter mixture alternately with the milk and sour cream, beginning and ending with the flour mixture.
5. Stir in the coconut and walnuts.
6. Pour the batter into the prepared pan.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. In a small bowl, mix together the melted butter and sugar.
9. When the cake is done baking, remove from the oven and brush the top with the butter and sugar mixture.
10. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 400
Fat: 21g
Carbohydrates: 46g
Protein: 6g
Substitutions for Ingredients
- Butter: Can be substituted with margarine or vegetable shortening
- Milk: Can be substituted with almond milk or soy milk
- Sour cream: Can be substituted with plain Greek yogurt
- Walnuts: Can be substituted with pecans or almonds
Variations:
- Add 1/2 cup of chopped dried fruit such as raisins or cranberries
- Substitute the coconut for 1/2 cup of chopped chocolate chips
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning
- Grease and flour the cake pan to ensure the cake comes out easily
- For a lighter cake, substitute the sour cream for plain Greek yogurt
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes.
Presentation Ideas:
- Serve with a dollop of whipped cream
- Sprinkle with powdered sugar
- Top with fresh berries
Garnishes:
- Whipped cream
- Powdered sugar
- Fresh berries
Pairings:
- Ice cream
- Hot tea
- Coffee
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter
- If the cake is too dense, add an extra egg
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning
- Make sure the cake is completely cooled before serving
Food History:
Queen Elizabeth Cake is a classic British cake that is believed to have originated in the 19th century. It is a simple and delicious cake that is perfect for any occasion.
Flavor Profiles:
This cake has a sweet and nutty flavor with hints of coconut and vanilla.
Serving Suggestions:
- Serve with a dollop of whipped cream
- Sprinkle with powdered sugar
- Top with fresh berries
Related Categories
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Region: British