Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup coconut cream
- 1 cup shredded coconut
- ½ cup chopped pecans
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Large bowl
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat the eggs with an electric mixer until light and fluffy.
4. Gradually add the sugar and beat until combined.
5. Add the oil and vanilla extract and mix until combined.
6. Add the coconut cream and mix until combined.
7. Add the flour mixture and mix until just combined.
8. Fold in the shredded coconut and chopped pecans.
9. Pour the batter into the prepared pan and spread evenly.
10. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
11. Let 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: 350
Fat: 17g
Carbohydrates: 42g
Protein: 5g
Substitutions for Ingredients:
- Coconut cream can be substituted with coconut milk.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Pecans can be substituted with walnuts or almonds.
Variations:
- Add 1 teaspoon of ground cinnamon to the batter for a hint of spice.
- Add 1 cup of chopped fresh fruit to the batter for a fruity twist.
- Drizzle with melted chocolate for a decadent treat.
Tips and Tricks:
- Make sure to grease and flour the pan before adding the batter to ensure the cake comes out easily.
- Let the cake cool completely before serving for the best texture.
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 or until warmed through.
Presentation Ideas:
- Dust with powdered sugar for a simple presentation.
- Top with fresh fruit and a dollop of whipped cream.
- Drizzle with melted chocolate or caramel sauce.
Garnishes:
- Powdered sugar
- Fresh fruit
- Whipped cream
- Melted chocolate or caramel sauce
Pairings:
- Ice cream
- Fresh berries
- Whipped cream
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of coconut cream or milk to the batter.
- If the cake is too moist, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Make sure to wash your hands before and after handling the ingredients.
- Make sure to use clean utensils and bowls when preparing the cake.
Food History:
Coconut cream scuffler bread cake is a traditional dessert from the Caribbean. It is a moist and flavorful cake that is often served with a dollop of whipped cream or a drizzle of melted chocolate.
Flavor Profiles:
This cake has a sweet, nutty flavor with hints of coconut and vanilla.
Serving Suggestions:
This cake is best served warm with a dollop of whipped cream or a drizzle of melted chocolate.
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