Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1/2 cup sweetened shredded coconut
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan and line it with parchment paper.
2. In a mixing bowl, sift together the flour, baking powder, and salt.
3. In another mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the coconut milk, until the batter is smooth.
6. Fold in the shredded coconut.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Invert the cake onto a wire rack and let it cool completely.
11. Once the cake is cool, spread the latik (coconut curd) on top of the cake.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 17g
Saturated Fat: 11g
Cholesterol: 90mg
Sodium: 240mg
Carbohydrates: 46g
Fiber: 1g
Sugar: 28g
Protein: 4g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- You can use coconut oil instead of butter for a dairy-free option.
- You can use unsweetened shredded coconut instead of sweetened shredded coconut.
Variations:
- You can add chopped nuts or dried fruit to the batter for added texture and flavor.
- You can add a layer of fruit preserves or lemon curd between the cake and the latik.
- You can make a chocolate version by adding cocoa powder to the batter and using chocolate ganache instead of latik.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- 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 deeper flavor.
- Use a toothpick to test the cake for doneness. If it 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 preheated oven at 350°F (180°C) for 10-15 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with fresh fruit or whipped cream.
- Serve the cake with a scoop of ice cream.
Garnishes:
- Toasted coconut flakes
- Fresh fruit
- Edible flowers
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the cake is too dry, try adding more coconut milk to the batter.
- If the cake is too wet, try reducing the amount of coconut milk in the batter.
- If the cake is not rising properly, check the expiration date of the baking powder.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before handling food.
- Store the cake in an airtight container to prevent contamination.
Food history:
Coconut cake is a popular dessert in many tropical countries, including the Philippines. The addition of latik, a coconut curd made from simmering coconut milk, adds a rich and creamy texture to the cake.
Flavor profiles:
The coconut cake is sweet and moist with a subtle coconut flavor. The latik adds a rich and creamy texture to the cake.
Serving suggestions:
Serve the coconut cake with a cup of coffee or tea for a delicious afternoon treat.
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Region: Philippine