Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup unsweetened coconut milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup sweetened shredded coconut
Special equipment needed:
- 2 9-inch round cake pans
- Parchment paper
- Electric mixer
- Mixing bowls
- Wire rack
- Offset spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate mixing bowl, whisk together the coconut milk, vegetable oil, eggs, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until combined.
5. Stir in the boiling water until the batter is smooth.
6. Divide the batter evenly between the two prepared cake pans.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. While the cakes are cooling, toast the sweetened shredded coconut in a dry skillet over medium heat until golden brown, stirring frequently.
10. Once the cakes are cool, use an offset spatula to spread a layer of frosting on top of one cake.
11. Sprinkle the toasted coconut on top of the frosting.
12. Place the second cake on top of the first cake and spread another layer of frosting on top.
13. Sprinkle the remaining toasted coconut on top of the frosting.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 420
Fat: 20g
Saturated Fat: 12g
Cholesterol: 35mg
Sodium: 460mg
Carbohydrates: 60g
Fiber: 3g
Sugar: 42g
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.
- You can use unsweetened shredded coconut instead of sweetened shredded coconut.
Variations:
- Add 1/2 cup chopped pecans or walnuts to the batter.
- Use a different frosting, such as cream cheese frosting or chocolate ganache.
- Add a layer of sliced bananas or strawberries between the cake layers.
Tips and tricks:
- Make sure to grease the cake pans well and line the bottoms with parchment paper to prevent the cakes from sticking.
- Use an offset spatula to spread the frosting evenly and smoothly.
- To make the toasted coconut extra crispy, spread it out on a baking sheet and bake it in the oven at 350°F for 5-7 minutes.
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 the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand or platter and garnish with additional toasted coconut and fresh berries.
Garnishes:
Toasted coconut, fresh berries, whipped cream, chocolate shavings.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad, green salad, or roasted vegetables.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of coconut milk or boiling water in the recipe.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and cooking surfaces thoroughly before preparing the cake.
Food history:
Blackout cake is a chocolate cake that originated in Brooklyn, New York during World War II. It was named after the blackouts that were enforced to protect the city from enemy attacks. The cake is known for its rich chocolate flavor and moist texture.
Flavor profiles:
Rich, chocolatey, and coconutty.
Serving suggestions:
Serve the cake as a dessert after a meal or as a special treat for a celebration.
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