Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
- 1/2 cup sweetened condensed milk
- 1/2 cup heavy cream
- 1/2 cup confectioners’ sugar
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Rubber spatula
- Medium bowl
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Beat in the eggs one at a time, then add the buttermilk and vanilla extract and mix until combined.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in the shredded coconut.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely.
9. In a medium bowl, whisk together the condensed milk, heavy cream, and confectioners’ sugar until light and fluffy.
10. Spread the coconut cream mixture over the cooled cake.
11. Refrigerate for at least 2 hours before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information: N/A
Substitutions for Ingredients
- Coconut: You can substitute the shredded coconut with chopped nuts or dried fruit.
- Sweetened Condensed Milk: You can substitute the sweetened condensed milk with evaporated milk.
- Heavy Cream: You can substitute the heavy cream with Greek yogurt or sour cream.
Variations:
- You can add a layer of fresh fruit or jam between the cake and the coconut cream mixture.
- You can top the cake with toasted coconut flakes or chopped nuts.
Tips and Tricks:
- Make sure to cream the butter and sugar together until light and fluffy for a light and airy cake.
- Make sure to cool the cake completely before adding the coconut cream mixture.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
The cake can be reheated in the microwave for 30 seconds.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
- Serve the cake with a scoop of ice cream.
Garnishes:
- Toasted coconut flakes
- Chopped nuts
- Whipped cream
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fresh fruit
- Ice cream
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter.
- If the cake is too wet, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Make sure to store the cake in an airtight container in the refrigerator to prevent spoilage.
- Make sure to reheat the cake in the microwave before serving.
Food History:
Coconut cream barm cake is a traditional British dessert that dates back to the 19th century. It is a light and fluffy cake that is topped with a creamy coconut cream mixture.
Flavor Profiles:
- Sweet
- Coconut
- Vanilla
Serving Suggestions:
- Serve the cake with a scoop of ice cream or a dollop of whipped cream.
- Serve the cake with a cup of coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
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