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 coconut flakes
- 1/2 cup sweetened condensed milk
- 1/4 cup heavy cream
- 1/4 cup light brown sugar
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Oven
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan with butter and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
4. Add the flour mixture to the butter mixture in three additions, alternating with the coconut milk and mixing until just combined. Fold in the coconut flakes.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Meanwhile, in a medium bowl, whisk together the sweetened condensed milk, heavy cream, and light brown sugar.
7. When the cake is done baking, remove from the oven and pour the sweetened condensed milk mixture over the top. Return to the oven and bake for an additional 10 minutes.
8. Let cool completely before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 300
Fat: 11g
Carbohydrates: 44g
Protein: 5g
Substitutions for Ingredients
- Coconut milk can be substituted with almond milk or any other type of non-dairy milk.
- Coconut flakes can be substituted with chopped nuts or shredded coconut.
- Heavy cream can be substituted with evaporated milk.
Variations:
- For a richer flavor, add 1 teaspoon of coconut extract to the batter.
- For a tropical twist, add 1/2 cup of diced pineapple to the batter.
- For a chocolatey twist, add 1/2 cup of semi-sweet chocolate chips to the batter.
Tips and Tricks:
- Make sure the butter is softened before adding it to the batter.
- Be sure not to overmix the batter.
- Let the cake cool completely before pouring the sweetened condensed milk mixture over the top.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 10 minutes or until warm.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and a sprinkle of coconut flakes.
- Serve the cake with a scoop of vanilla ice cream and a drizzle of caramel sauce.
Garnishes:
- Whipped cream
- Coconut flakes
- Chocolate shavings
- Caramel sauce
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of coconut milk to the batter.
- If the cake is too wet, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Store the cake in the refrigerator and consume within 5 days.
- Do not leave the cake out at room temperature for more than 2 hours.
Food History:
Coconut flan cake is a popular dessert in Latin American countries, especially in Cuba and Puerto Rico. The cake is a combination of two traditional desserts: flan and coconut cake.
Flavor Profiles:
This cake has a sweet and creamy flavor with hints of coconut and vanilla.
Serving Suggestions:
- Serve the cake with a scoop of ice cream for a decadent treat.
- Serve the cake with a dollop of whipped cream and a sprinkle of coconut flakes.
Related Categories
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Taste: Sweet, Creamy, Coconutty, Vanilla, Caramelized