Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup desiccated coconut
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 cup milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- 8-inch cake pan
- Electric mixer
- Mixing bowls
- Spatula
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease an 8-inch cake pan with butter and line the bottom with parchment paper.
2. In a mixing bowl, sift together the flour, baking powder, baking soda, and salt. Add the desiccated coconut and mix well.
3. In another mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
4. Add the eggs, one at a time, and beat well after each addition.
5. Add the vanilla extract and mix well.
6. Add the dry ingredients to the wet ingredients in three parts, alternating with the milk, and mix well after each addition.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Remove the cake from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (180°C)
Serving size:
8 servings
Nutritional information:
Calories: 270
Fat: 14g
Carbohydrates: 33g
Protein: 4g
Substitutions for ingredients:
- You can use sweetened shredded coconut instead of desiccated coconut.
- You can use margarine instead of butter.
- You can use almond milk or soy milk instead of regular milk.
Variations:
- You can add chopped nuts, such as almonds or pecans, to the batter.
- You can add chocolate chips to the batter.
- You can add a layer of whipped cream and sliced strawberries on top of the cake.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Sift the dry ingredients to avoid lumps in the batter.
- Do not overmix the batter as it can result in a tough cake.
- Let the cake cool completely before slicing it.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Pipe whipped cream on top of the cake.
- Top the cake with fresh fruit, such as raspberries or blueberries.
Garnishes:
- Fresh fruit
- Whipped cream
- Shredded coconut
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too moist, reduce the amount of milk in the batter.
Food safety advice:
- Make sure the eggs are fresh and not expired.
- Wash your hands before handling the ingredients.
- Use a clean and dry mixing bowl and utensils.
Food history:
The Coconut Allahabadi Cake is a popular dessert in India, especially in the city of Allahabad. It is a fusion of Indian and Western flavors, with the use of coconut and vanilla extract.
Flavor profiles:
The Coconut Allahabadi Cake has a sweet and nutty flavor, with a hint of vanilla.
Serving suggestions:
Serve the Coconut Allahabadi Cake as a dessert after a meal or as a snack with coffee or tea.
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Region: Indian