Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1/2 cup shredded coconut
- 2 tablespoons melted butter
- 2 tablespoons granulated sugar
Special Equipment Needed:
- 9-inch round cake pan
- parchment paper
- electric mixer
- mixing bowl
- rubber spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
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 together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and coconut milk and beat until combined.
6. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
7. Pour the batter into the prepared pan and spread evenly.
8. Sprinkle the shredded coconut over the top of the cake.
9. Drizzle the melted butter over the top of the cake and sprinkle with the sugar.
10. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 300
Fat: 13g
Carbohydrates: 40g
Protein: 4g
Substitutions for Ingredients
- Coconut milk can be substituted with almond milk or any other non-dairy milk.
- Shredded coconut can be substituted with desiccated coconut.
Variations:
- For a more intense coconut flavor, add 1 teaspoon of coconut extract to the batter.
- Add 1/2 cup of chopped nuts to the batter for a crunchy texture.
Tips and Tricks:
- Make sure the butter is at room temperature before beginning.
- Use a rubber spatula to scrape down the sides of the bowl to ensure all ingredients are incorporated.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Dust the top of the cake with powdered sugar.
- Serve with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
Garnishes:
- Whipped cream
- Toasted coconut flakes
- Powdered sugar
Pairings:
- Vanilla ice cream
- Fresh fruit
- Chocolate sauce
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is overbaked, it will be dry. Make sure to check the cake with a toothpick before removing from the oven.
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning.
- Keep the cake stored in an airtight container at room temperature.
Food History:
Coconut Charlotte Cake is a classic dessert that originated in the United Kingdom. It is a light and fluffy cake that is filled with coconut flavor and topped with a buttery and sweet topping.
Flavor Profiles:
This cake has a light and fluffy texture with a sweet and buttery flavor. The coconut adds a subtle nutty flavor and the topping adds a crunchy texture.
Serving Suggestions:
- Serve with a scoop of vanilla ice cream.
- Top with fresh fruit and a drizzle of chocolate sauce.
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