Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsweetened shredded coconut
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup coconut milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan with cooking spray or butter.
2. In a mixing bowl, whisk together the flour, sugar, shredded coconut, baking powder, and salt.
3. In a separate bowl, beat the eggs with an electric mixer until frothy. Add the coconut milk, vegetable oil, and vanilla extract, and beat until well combined.
4. Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 380
Fat: 18g
Saturated Fat: 9g
Cholesterol: 81mg
Sodium: 260mg
Carbohydrates: 51g
Fiber: 1g
Sugar: 31g
Protein: 5g
Substitutions for ingredients:
- You can use almond milk or regular milk instead of coconut milk.
- You can use melted butter instead of vegetable oil.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or almonds, to the batter for extra crunch.
- Add 1/2 cup of chocolate chips to the batter for a chocolate twist.
- Add 1/2 cup of diced pineapple to the batter for a tropical flavor.
Tips and tricks:
- Make sure to beat the eggs well to incorporate air into the batter, which will help the cake rise.
- Don't overmix the batter, or the cake will be tough.
- Toast the shredded coconut before adding it to the batter for extra flavor.
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 oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Dust the cake with powdered sugar or drizzle it with a glaze made from powdered sugar and coconut milk.
Garnishes:
Top the cake with whipped cream, fresh berries, or toasted coconut flakes.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil or coconut milk to the batter.
- If the cake is too moist, try baking it for a few more minutes.
Food safety advice:
Make sure to store the cake in an airtight container to prevent it from drying out or becoming stale.
Food history:
Bizcocho is a traditional Spanish sponge cake that is often flavored with lemon or almond. This version incorporates coconut for a tropical twist.
Flavor profiles:
The Coconut Bizcocho has a sweet, nutty flavor with a moist and fluffy texture.
Serving suggestions:
Serve the Coconut Bizcocho as a dessert or as a sweet treat with coffee or tea.
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Region: Puerto Rican