Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup coconut milk
- 1/2 cup sweetened shredded coconut
- 1/2 cup semi-sweet chocolate chips
For the Dripping Glaze:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup coconut milk
- 1/4 cup sweetened shredded coconut
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowls
- 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.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Add the sour cream and mix until combined.
7. Add the dry ingredients in three batches, alternating with the coconut milk, and mix until just combined.
8. Fold in the shredded coconut and chocolate chips.
9. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
For the Dripping Glaze:
1. In a small saucepan, melt the chocolate chips and coconut milk over low heat, stirring constantly until smooth.
2. Remove from heat and stir in the shredded coconut.
3. Pour the glaze over the cooled cake and let it set before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 400 kcal
Fat: 20 g
Carbohydrates: 47 g
Protein: 4 g
Substitutions for Ingredients:
- Butter: You can substitute vegan butter or margarine.
- Sour cream: You can substitute plain Greek yogurt.
- Coconut milk: You can substitute almond milk or any other dairy-free milk.
Variations:
- You can add different types of nuts or dried fruits to the cake batter.
- You can use different types of chocolate chips for the glaze.
- You can add a teaspoon of coconut extract to the glaze for extra coconut flavor.
Tips and Tricks:
- Make sure to use room temperature ingredients for best results.
- Make sure to grease and flour the cake pan before pouring in the batter.
- Let the cake cool completely before pouring the glaze over it.
Storage Instructions:
The cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cake can be reheated in the microwave for 30 seconds.
Presentation Ideas:
The cake can be served with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
Garnishes:
- Toasted coconut flakes
- Whipped cream
- Chocolate shavings
Pairings:
- Vanilla ice cream
- Fresh fruit
- Coffee or tea
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Grilled cheese sandwiches
Troubleshooting Advice:
- Make sure to use room temperature ingredients.
- Make sure to grease and flour the cake pan before pouring in the batter.
- Make sure to let the cake cool completely before pouring the glaze over it.
Food Safety Advice:
- Make sure to use clean utensils and bowls when preparing the cake.
- Make sure to store the cake in an airtight container.
- Make sure to refrigerate any leftovers.
Food History:
Coconut dripping cake is a classic dessert that originated in the Caribbean and has been enjoyed for generations.
Flavor Profiles:
This cake has a sweet and creamy coconut flavor with a hint of chocolate from the glaze.
Serving Suggestions:
This cake is best served with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
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