Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup unsweetened shredded coconut
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup fresh clementine juice
- 1 tablespoon clementine zest
- 1/2 cup whole milk
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Zester
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and line it with parchment paper.
2. In a medium bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt.
3. In a separate large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the clementine juice and zest and mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Carefully remove the cake from the pan and transfer it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 365
Fat: 18g
Saturated Fat: 12g
Cholesterol: 78mg
Sodium: 294mg
Carbohydrates: 49g
Fiber: 2g
Sugar: 33g
Protein: 4g
Substitutions for ingredients:
- You can use orange juice and zest instead of clementine juice and zest.
- You can use sweetened shredded coconut instead of unsweetened shredded coconut.
Variations:
- Add 1/2 cup of chopped nuts, such as almonds or pecans, to the batter.
- Top the cake with a cream cheese frosting or a coconut whipped cream.
- Add 1/2 cup of chocolate chips to the batter for a chocolate twist.
Tips and tricks:
- Make sure to zest the clementines before juicing them.
- Toast the shredded coconut for extra flavor and texture.
- Use room temperature ingredients for a smoother batter.
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 a 350°F (175°C) oven for 5-10 minutes or until warmed through.
Presentation ideas:
Dust the top of the cake with powdered sugar or top with fresh clementine slices.
Garnishes:
Fresh mint leaves or edible flowers.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is not cooked through, bake for an additional 5-10 minutes.
Food safety advice:
Make sure to wash the clementines thoroughly before using them.
Food history:
Clementines are a hybrid fruit that originated in Algeria in the early 20th century. They are a cross between a mandarin and a sweet orange.
Flavor profiles:
The cake has a sweet and tangy flavor from the clementines and a nutty flavor from the shredded coconut.
Serving suggestions:
Serve the cake as a dessert or as a sweet breakfast treat.
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