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 granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1/2 cup sour cream
- 2 cups sweetened shredded coconut
- 1/2 cup heavy cream
- 1/2 cup confectioners’ sugar
- 1 teaspoon coconut extract
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula
- Offset 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. Beat in the eggs, one at a time, until fully incorporated. Beat in the vanilla extract.
4. With the mixer on low speed, add the flour mixture in three batches, alternating with the coconut milk and sour cream. Beat until just combined.
5. Fold in the shredded coconut with a spatula.
6. Pour the batter into the prepared pan and spread evenly. 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 heavy cream, confectioners’ sugar, and coconut extract until stiff peaks form.
9. Spread the coconut cream over the cooled cake with an offset spatula.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 437
Fat: 24g
Carbohydrates: 49g
Protein: 5g
Substitutions for Ingredients:
- Unsalted butter can be used in place of the salted butter.
- Coconut yogurt can be used in place of the sour cream.
- Unsweetened shredded coconut can be used in place of the sweetened shredded coconut.
Variations:
- Add 1/2 cup of chopped macadamia nuts to the batter for a crunchy texture.
- Substitute the coconut extract with 1 teaspoon of almond extract for a different flavor.
- Add 1/2 cup of chopped pineapple to the batter for a tropical twist.
Tips and Tricks:
- Make sure to use room temperature ingredients for best results.
- For a lighter cake, use cake flour instead of all-purpose flour.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the microwave for 30 seconds.
Presentation Ideas:
- Decorate the cake with toasted coconut flakes.
- Drizzle the cake with melted white chocolate.
- Top the cake with fresh berries.
Garnishes:
- Toasted coconut flakes
- Fresh berries
- Melted white chocolate
Pairings:
- Coconut cream pairs well with tropical fruits such as pineapple, mango, and kiwi.
Suggested Side Dishes:
- Coconut rice
- Tropical fruit salad
- Coconut-infused vegetables
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of coconut milk to the batter.
- If the cake is too dense, add a few tablespoons of sour cream to the batter.
Food Safety Advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Refrigerate any leftovers promptly.
Food History:
Coconut cream cakes have been popular in the Caribbean for centuries. The combination of sweetened shredded coconut and heavy cream creates a rich and creamy texture that is perfect for any special occasion.
Flavor Profiles:
This cake has a sweet and nutty flavor with a hint of coconut.
Serving Suggestions:
- Serve the cake with a scoop of coconut ice cream.
- Top the cake with a dollop of whipped cream.
- Drizzle the cake with a coconut-infused syrup.
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Region: Thai