Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut milk
- 1/2 cup sweetened shredded coconut
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 large eggs
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Stand mixer or hand mixer
- Offset spatula
- Rolling pin
- Fondant smoother
- Fondant rolling mat
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Mix until just combined.
7. Fold in the shredded coconut.
8. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool completely in the pan before removing it.
10. Once the cake has cooled, use a serrated knife to level the top of the cake.
11. Roll out the fondant on a lightly floured surface to a thickness of about 1/4 inch.
12. Carefully drape the fondant over the cake and use a fondant smoother to smooth out any wrinkles or air bubbles.
13. Trim off any excess fondant using a sharp knife.
14. Decorate the cake as desired using additional fondant, piping, or other decorations.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 380
Fat: 16g
Saturated Fat: 10g
Cholesterol: 90mg
Sodium: 260mg
Carbohydrates: 54g
Fiber: 1g
Sugar: 35g
Protein: 5g
Substitutions for ingredients:
- You can use vegetable oil instead of butter.
- Almond milk or regular milk can be used instead of coconut milk.
- Unsweetened shredded coconut can be used instead of sweetened.
Variations:
- Add 1/2 cup of chopped macadamia nuts to the batter for a tropical twist.
- Add a layer of sliced fresh strawberries or mangoes between the cake and fondant for added flavor and texture.
Tips and tricks:
- Make sure the cake is completely cool before adding the fondant, as warm cake can cause the fondant to melt or become too soft.
- If the fondant is too sticky or difficult to work with, dust your hands and work surface with powdered sugar to prevent sticking.
- To prevent the fondant from cracking or tearing, roll it out slowly and evenly, and use a fondant smoother to smooth out any imperfections.
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 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
- Serve the cake on a cake stand or platter.
- Dust the top of the cake with powdered sugar or cocoa powder for added decoration.
Garnishes:
- Top the cake with additional shredded coconut or fresh fruit.
- Drizzle melted chocolate or caramel sauce over the top of the cake.
Pairings:
- Serve the cake with a cup of hot coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Coconut ice cream
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of coconut milk to the batter.
- If the fondant is cracking or tearing, try kneading it with a bit of vegetable shortening to make it more pliable.
Food safety advice:
- Make sure to wash your hands and all equipment thoroughly before beginning the recipe.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Fondant is a type of icing that has been used in cake decorating for centuries. It is made from sugar, water, and glucose syrup, and can be rolled out and molded into various shapes and designs.
Flavor profiles:
- This cake has a sweet, coconutty flavor with a soft, tender crumb.
Serving suggestions:
- Serve the cake as a dessert at a summer barbecue or picnic.
- Bring the cake to a potluck or family gathering for a crowd-pleasing dessert.
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