Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 1/2 cup sweetened shredded coconut
- 1/2 cup coconut cream
- 1/2 cup confectioners’ sugar
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula
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 large bowl, cream together the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
4. Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk. Beat until just combined.
5. Fold in the shredded coconut.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
8. In a medium bowl, whisk together the coconut cream and confectioners’ sugar until smooth.
9. Spread the coconut cream mixture over the top of the cooled cake.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 300
Fat: 14g
Carbohydrates: 39g
Protein: 4g
Substitutions for Ingredients:
- Unsalted butter can be substituted for salted butter.
- Coconut milk can be substituted for buttermilk.
- Unsweetened shredded coconut can be substituted for sweetened shredded coconut.
Variations:
- For a chocolate version, add 1/2 cup cocoa powder to the dry ingredients.
- For a lemon version, add 1 teaspoon lemon zest to the wet ingredients.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Be sure not to overmix the batter.
- Let the cake cool completely before frosting.
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:
- Decorate the top of the cake with toasted coconut flakes.
- Serve the cake with a dollop of whipped cream.
Garnishes:
- Toasted coconut flakes
- Whipped cream
Pairings:
- Coffee
- Tea
Suggested Side Dishes:
- Fruit salad
- Ice cream
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of buttermilk to the batter.
- If the cake is too dense, add an extra egg to the batter.
Food Safety Advice:
- Store the cake in an airtight container at room temperature.
- Refrigerate any leftovers.
Food History:
The dowry cake is a traditional cake from the Philippines. It is traditionally served at weddings and other special occasions.
Flavor Profiles:
- Sweet
- Coconut
Serving Suggestions:
- Serve the cake with a dollop of whipped cream.
- Serve the cake with a scoop of ice cream.
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