Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup coconut cream
- 2 eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup shredded coconut
Special equipment needed:
- Bundt cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Grease the Bundt cake pan with butter or cooking spray.
3. In a 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.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the butter mixture, alternating with the coconut cream, until fully combined.
7. Fold in the shredded coconut.
8. Pour the batter into the prepared Bundt cake pan.
9. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 31g
Protein: 4g
Sodium: 200mg
Sugar: 14g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
- Granulated sugar can be substituted with coconut sugar for a healthier option.
- Unsalted butter can be substituted with coconut oil for a vegan version.
- Coconut cream can be substituted with heavy cream or milk.
Variations:
- Add chopped nuts, such as almonds or pecans, for extra crunch.
- Add chocolate chips or cocoa powder for a chocolatey twist.
- Add a teaspoon of vanilla extract for a more fragrant flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Do not overmix the batter to prevent the cake from becoming tough.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Allow the cake to cool completely before slicing it to prevent it from falling apart.
Storage instructions:
Store the Coconut Cream Bundz 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 for 5-10 minutes.
Presentation ideas:
Dust the cake with powdered sugar or drizzle it with a glaze made of powdered sugar and coconut cream.
Garnishes:
Top the cake with toasted coconut flakes or fresh berries.
Pairings:
Serve the Coconut Cream Bundz with a cup of hot tea or coffee.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding more coconut cream or milk to the batter.
- If the cake is too wet, try reducing the amount of liquid in the recipe or adding more flour.
- If the cake is not rising properly, make sure the baking powder is fresh and not expired.
Food safety advice:
Make sure all ingredients are fresh and properly stored. Wash your hands and all cooking utensils before and after handling food.
Food history:
Bundt cakes originated in Germany in the 1950s and became popular in the United States in the 1960s. The name "Bundt" comes from the German word "bund," which means "bunch" or "bundle."
Flavor profiles:
The Coconut Cream Bundz has a sweet and nutty flavor with a hint of coconut.
Serving suggestions:
Serve the Coconut Cream Bundz as a dessert or a sweet snack.
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