Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup coconut flour
- 1/2 cup granulated sugar
- 1/4 cup coconut oil, melted
- 1/4 cup unsweetened coconut milk
- 1/4 cup water
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 egg whites
- 1/4 tsp cream of tartar
Special equipment needed:
- Stand mixer or hand mixer
- 9-inch cake pan
- Parchment paper
- Cooking spray
Step-by-step instructions:
1. Preheat the oven to 350°F. Line the bottom of a 9-inch cake pan with parchment paper and spray with cooking spray.
2. In a medium bowl, whisk together the all-purpose flour, coconut flour, baking powder, baking soda, and salt.
3. In a separate large bowl, beat the egg whites and cream of tartar with a stand mixer or hand mixer until stiff peaks form.
4. Gradually add the granulated sugar to the egg whites, continuing to beat until the mixture is glossy and forms stiff peaks.
5. In a small bowl, whisk together the melted coconut oil, unsweetened coconut milk, and water.
6. Add the dry ingredients to the egg white mixture in three parts, alternating with the wet ingredients, and folding gently until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.
10. Once the cake has cooled, use a serrated knife to level the top of the cake.
11. To make the coconut foam, combine 1/2 cup of unsweetened coconut milk and 1/4 cup of granulated sugar in a small saucepan. Heat over medium heat, stirring constantly, until the sugar has dissolved.
12. Transfer the mixture to a stand mixer or large bowl and beat on high speed until stiff peaks form.
13. Spread the coconut foam over the top of the cake, using a spatula to create peaks and swirls.
14. Garnish with toasted coconut flakes, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 240
Fat: 10g
Saturated Fat: 8g
Cholesterol: 0mg
Sodium: 270mg
Carbohydrates: 34g
Fiber: 3g
Sugar: 16g
Protein: 5g
Substitutions for ingredients:
- You can substitute vegetable oil or melted butter for the coconut oil.
- If you don't have coconut flour, you can use all-purpose flour instead.
- You can use regular milk instead of coconut milk.
Variations:
- Add 1/2 cup of shredded coconut to the cake batter for extra coconut flavor.
- Use a different type of frosting, such as whipped cream or cream cheese frosting.
- Add a layer of sliced fruit, such as strawberries or mango, between the cake and the coconut foam.
Tips and tricks:
- Be sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
- Use a serrated knife to level the top of the cake for a more even surface.
- Toast the coconut flakes in a dry skillet over medium heat for a few minutes until golden brown for added 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 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the cake on a cake stand or platter, garnished with toasted coconut flakes and fresh fruit.
Garnishes:
Toasted coconut flakes, fresh fruit, whipped cream, or a dusting of powdered sugar.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a side of whipped cream.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of coconut oil or milk to the batter.
- If the cake is too dense, make sure you beat the egg whites until stiff peaks form and fold the batter gently to avoid deflating the egg whites.
Food safety advice:
Be sure to store the cake in an airtight container to prevent it from drying out or becoming stale.
Food history:
Coconut cake is a popular dessert in many tropical regions, where coconuts are abundant.
Flavor profiles:
This cake has a light and fluffy texture with a sweet coconut flavor.
Serving suggestions:
Serve this cake as a dessert after a tropical-themed dinner party or as a special treat for coconut lovers.
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