Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1 cup sweetened shredded coconut
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and set aside.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Mix until just combined.
7. Fold in the shredded coconut.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 507
Fat: 24g
Saturated Fat: 16g
Cholesterol: 124mg
Sodium: 277mg
Carbohydrates: 68g
Fiber: 2g
Sugar: 43g
Protein: 6g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe by half.
- Coconut milk can be substituted with whole milk or almond milk.
- Sweetened shredded coconut can be substituted with unsweetened shredded coconut.
Variations:
- Add 1/2 cup chopped macadamia nuts to the batter for a crunchy texture.
- Top the cake with whipped cream and toasted coconut flakes for added flavor and texture.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Do not overmix the batter as it can result in a tough cake.
- Toast the shredded coconut before adding it to the batter for a more intense coconut flavor.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the cake in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Dust the cake with powdered sugar or top it with whipped cream and toasted coconut flakes.
Garnishes:
Toasted coconut flakes, fresh berries, or edible flowers.
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, it may have been overbaked. Reduce the baking time in the next attempt.
- If the cake is too moist, it may have been underbaked. Increase the baking time in the next attempt.
Food safety advice:
Make sure to use fresh ingredients and wash your hands before handling food.
Food history:
Butter cakes have been around since the 18th century and were originally made with butter, sugar, flour, and eggs. Coconut was added to the recipe later on, adding a tropical twist to the classic cake.
Flavor profiles:
This cake has a rich buttery flavor with a subtle coconut taste.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
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