Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup coconut cream
- 1 tsp vanilla extract
- 1/2 cup shredded coconut
Special equipment needed:
- 9-inch cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan with butter or cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy.
4. Beat in the eggs, one at a time, until well combined.
5. Add the coconut cream and vanilla extract to the butter mixture and mix until smooth.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the shredded coconut.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Remove the cake from the oven and let it cool in the pan for 10 minutes.
11. Transfer the cake to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 320
- Fat: 18g
- Carbohydrates: 38g
- Protein: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version of the cake.
- Coconut cream can be substituted with heavy cream or whole milk.
Variations:
- Add 1/2 cup of chopped nuts, such as almonds or pecans, to the batter for added texture.
- Top the cake with whipped cream and toasted coconut flakes for a more decadent dessert.
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, as this can result in a tough cake.
- Toast the shredded coconut before adding it to the batter for a deeper coconut flavor.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in a preheated oven at 350°F (180°C) for 5-10 minutes, or until heated through.
Presentation ideas:
- Dust the cake with powdered sugar before serving for a simple yet elegant presentation.
Garnishes:
- Top the cake with fresh berries, such as raspberries or strawberries, for a pop of color.
Pairings:
- Serve the cake with a cup of hot tea or coffee for a cozy afternoon treat.
Suggested side dishes:
- Fresh fruit salad or a scoop of vanilla ice cream would pair well with this cake.
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of coconut cream to the batter.
- If the cake is too moist, try reducing the amount of coconut cream in the recipe.
Food safety advice:
- Make sure to properly store the cake to prevent it from spoiling.
Food history:
- Coconut cream is a popular ingredient in many Southeast Asian and Pacific Islander cuisines.
Flavor profiles:
- This cake has a sweet and nutty flavor, with a subtle coconut undertone.
Serving suggestions:
- Serve the cake as a dessert or as a sweet treat with afternoon tea.
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