Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1 cup sweetened shredded coconut
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut, for garnish
Special equipment needed:
- Two 9-inch round cake pans
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, until the batter is smooth.
6. Fold in the shredded coconut.
7. Divide the batter evenly between the two prepared cake pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.
10. To make the cream cheese frosting, beat the cream cheese and butter together with an electric mixer until smooth.
11. Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
12. Spread the frosting over the cooled cake layers, then sprinkle the shredded coconut over the top.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories per serving: 530
Total fat: 26g
Saturated fat: 17g
Cholesterol: 95mg
Sodium: 290mg
Total carbohydrates: 72g
Dietary fiber: 1g
Total sugars: 56g
Protein: 4g
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 unsweetened shredded coconut instead of sweetened, but you may need to add more sugar to the cake batter.
Variations:
- Add chopped nuts, such as pecans or almonds, to the cake batter for extra crunch.
- Add a layer of sliced fresh fruit, such as strawberries or kiwi, between the cake layers.
- Use a different frosting, such as a whipped cream frosting or a buttercream frosting.
Tips and tricks:
- Make sure the butter and cream cheese are softened before making the frosting to ensure a smooth texture.
- Toast the shredded coconut before garnishing the cake for extra flavor.
- Use a serrated knife to slice the cake for clean, even slices.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving.
Presentation ideas:
Serve the cake on a cake stand or platter, garnished with extra shredded coconut and fresh fruit.
Garnishes:
Shredded coconut, fresh fruit, whipped cream, chopped nuts
Pairings:
Coffee, tea, milk
Suggested side dishes:
Fresh fruit salad, green salad
Troubleshooting advice:
- If the cake is too dry, try adding a bit more coconut milk to the batter.
- If the frosting is too thick, add a bit more milk or cream to thin it out.
- If the cake layers are uneven, use a serrated knife to level them before frosting.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before preparing the cake. Store the cake in the refrigerator to prevent spoilage.
Food history:
Coconut cake is a popular dessert in the Southern United States, where coconut is a common ingredient in many dishes.
Flavor profiles:
Sweet, creamy, coconutty
Serving suggestions:
Serve the cake as a dessert after a meal or as a special treat for a celebration.
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