Desserts > Caribbean Desserts > Cake > Coconut Cakes

Coconut Bulla Cake Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup coconut milk
- 1/2 cup shredded coconut
- 1 teaspoon vanilla extract

Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula

Step-by-step instructions:

1. Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan with butter or cooking spray.

2. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.

3. Add the softened butter and mix with an electric mixer until the mixture is crumbly.

4. Add the eggs, one at a time, and mix until well combined.

5. Add the coconut milk, shredded coconut, and vanilla extract. Mix until the batter is smooth.

6. Pour the batter into the prepared cake pan and smooth the top with a spatula.

7. Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.

8. Remove the cake from the oven and let it cool in the pan for 10 minutes.

9. Invert the cake onto a wire rack and let it cool completely.


- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- 8-10 servings

Nutritional information:
- Calories: 300
- Fat: 14g
- Carbohydrates: 40g
- Protein: 4g

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 chopped nuts, such as almonds or pecans, to the batter for extra crunch.
- You can add a teaspoon of cinnamon or nutmeg to the batter for extra flavor.

Tips and tricks:
- Make sure the butter is softened before mixing it with the dry ingredients.
- Do not overmix the batter, or the cake will be tough.
- Use a toothpick to check if the cake is done. If the toothpick comes out clean, the cake is ready.

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 microwave-safe dish and microwave on high for 10-15 seconds.

Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with whipped cream or vanilla ice cream.

Garnishes:
- Top the cake with fresh berries, such as strawberries or raspberries.
- Sprinkle shredded coconut on top of the cake.

Pairings:
- Serve the cake with a cup of hot coffee or tea.

Suggested side dishes:
- Fresh fruit salad
- Green salad

Troubleshooting advice:
- If the cake is too dry, add a tablespoon of coconut milk to the batter.
- If the cake is too moist, reduce the amount of coconut milk in the recipe.

Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Make sure the cake is cooked all the way through before serving.

Food history:
- Bulla cake is a traditional Jamaican dessert that is made with flour, sugar, and spices.

Flavor profiles:
- The cake has a sweet and nutty flavor, with a hint of coconut.

Serving suggestions:
- Serve the cake as a dessert or as a snack.

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Region: Jamaican

Taste: Sweet, Moist, Coconutty, Rich, Aromatic