Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup coconut milk
- 1 cup shredded coconut
For the Coconut Glaze:
- 1 cup powdered sugar
- 1/4 cup coconut milk
- 1/2 tsp vanilla extract
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan with butter and dust with flour.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
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, and mix until just combined.
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 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. While the cake is baking, make the coconut glaze. In a small bowl, whisk together the powdered sugar, coconut milk, and vanilla extract until smooth.
10. When the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
11. Remove the cake from the pan and place it on a wire rack to cool completely.
12. Once the cake is cooled, drizzle the coconut glaze over the top of the cake.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes one 9-inch cake, which serves 8-10 people.
Nutritional information:
Calories per serving: 350
Fat: 16g
Carbohydrates: 50g
Protein: 4g
Sodium: 230mg
Sugar: 34g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- If you don't have coconut milk, you can use regular milk or almond milk instead.
- You can use sweetened or unsweetened shredded coconut, depending on your preference.
Variations:
- Add chopped nuts, such as almonds or pecans, to the batter for extra crunch.
- Add a layer of whipped cream or cream cheese frosting between the cake layers for a more decadent dessert.
- Toast the shredded coconut before adding it to the batter for a nuttier flavor.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar to ensure a smooth batter.
- Don't overmix the batter, or the cake will be tough.
- Let the cake cool completely before adding the glaze to prevent it from melting.
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 (180°C) for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand or platter and garnish with toasted coconut flakes and fresh berries.
Garnishes:
Toasted coconut flakes, fresh berries, whipped cream, or a sprinkle of powdered sugar.
Pairings:
This cake pairs well 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 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 and after handling food. Store the cake in an airtight container to prevent contamination.
Food history:
Coconut cake is a popular dessert in the Southern United States, where coconut is a common ingredient in many dishes.
Flavor profiles:
This cake has a sweet and nutty flavor, with a moist and tender crumb.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
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