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 white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup sweetened coconut flakes
- 1/2 cup heavy cream
- 1/2 cup shredded coconut
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). 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 until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
4. Gradually beat in the dry ingredients alternately with the buttermilk. Fold in the sweetened coconut flakes.
5. Pour the batter into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
6. In a medium bowl, beat the heavy cream until stiff peaks form. Fold in the shredded coconut.
7. Spread the coconut cream over the cooled cake.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350 degrees F (175 degrees C)
Serving Size: 8-10
Nutritional Information:
Calories: 495
Fat: 24.3g
Carbohydrates: 62.2g
Protein: 6.1g
Substitutions for Ingredients
- Butter: Margarine or coconut oil
- Buttermilk: Plain yogurt or milk
- Heavy cream: Coconut cream or evaporated milk
Variations:
- Add 1/2 cup of chopped nuts to the batter
- Substitute almond extract for the vanilla extract
- Add 1/2 cup of chopped dried fruit to the batter
Tips and Tricks:
- Make sure to beat the butter and sugar together until light and fluffy
- Use a toothpick to check if the cake is done
- Allow the cake to cool completely before adding the coconut cream
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave for 30 seconds or in the oven at 350 degrees F (175 degrees C) for 5 minutes.
Presentation Ideas:
- Decorate the cake with toasted coconut flakes
- Serve with a dollop of whipped cream
- Drizzle with melted chocolate
Garnishes:
- Toasted coconut flakes
- Whipped cream
- Chocolate sauce
Pairings:
- Fresh fruit
- Ice cream
- Coffee
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- Make sure to use room temperature ingredients
- If the cake is too dry, add a few tablespoons of milk
- If the cake is too moist, bake for a few minutes longer
Food Safety Advice:
- Store in the refrigerator for up to 3 days
- Do not leave out at room temperature for more than 2 hours
Food History:
Coconut cream spit cake is a classic dessert that originated in the Caribbean. It is a moist and flavorful cake that is perfect for any occasion.
Flavor Profiles:
This cake has a sweet and creamy flavor with hints of coconut.
Serving Suggestions:
- Serve with a scoop of ice cream
- Top with fresh fruit
- Drizzle with melted chocolate
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