Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup shredded coconut
- 1/2 cup almond flour
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup milk
- 1 tsp vanilla extract
Special equipment needed:
- Mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- 8-inch cake pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease an 8-inch cake pan with butter and line it with parchment paper.
2. In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
5. Add the dry ingredients to the butter mixture in three parts, alternating with the milk and vanilla extract. Mix until just combined.
6. Fold in the shredded coconut and mix until evenly distributed.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Sprinkle the top of the cake with almond slices.
9. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Remove the cake from the oven and let it cool in the pan for 10 minutes.
11. Remove the cake from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 45-50 minutes
Temperature:
350°F (175°C)
Serving size:
8 servings
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 30g
Protein: 5g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe.
- You can use sweetened shredded coconut instead of unsweetened shredded coconut, but reduce the amount of sugar in the recipe.
Variations:
- You can add 1/2 cup of chocolate chips to the batter for a chocolatey twist.
- You can substitute the almond flour with hazelnut flour for a nuttier flavor.
- You can add 1/2 cup of dried cranberries or raisins to the batter for a fruity twist.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Do not overmix the batter, as this can result in a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- 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.
- You can also store the cake in the refrigerator for up to 5 days.
Reheating instructions:
- To reheat the cake, place it in a preheated oven at 350°F (175°C) for 5-10 minutes or until warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Sprinkle the top of the cake with toasted coconut flakes.
- Top the cake with fresh berries or sliced fruit.
Pairings:
- Serve the cake with a cup of coffee or tea.
- Pair the cake with a glass of milk or hot chocolate.
Suggested side dishes:
- Serve the cake with a side of fresh fruit or a fruit salad.
- Pair the cake with a side of yogurt or cottage cheese.
Troubleshooting advice:
- If the cake is dry, it may have been overbaked. Reduce the baking time for the next batch.
- If the cake is too moist, it may have been underbaked. Increase the baking time for the next batch.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash your hands before handling food.
- Use separate cutting boards and utensils for raw meat and other ingredients.
- Cook the cake to the proper temperature to avoid foodborne illness.
Food history:
- The origin of rock cakes is unclear, but they are a popular British tea-time treat.
Flavor profiles:
- The coconut and almond flavors in this cake are nutty and slightly sweet.
Serving suggestions:
- Serve the cake as a dessert or a snack.
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