Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup coconut flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup milk
- 1/2 cup shredded coconut
- 1/2 cup chopped almonds
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Special equipment needed:
- 9-inch loaf pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch loaf pan with butter or cooking spray.
2. In a mixing bowl, combine the all-purpose flour, coconut flour, baking powder, and salt. Set aside.
3. In a separate mixing bowl, cream the butter and sugar together using 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 well combined.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
7. Fold in the shredded coconut and chopped almonds.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (180°C)
Serving size:
1 slice
Nutritional information:
Calories: 300
Fat: 16g
Carbohydrates: 35g
Protein: 5g
Sodium: 150mg
Sugar: 22g
Substitutions for ingredients:
- You can use regular flour instead of coconut flour, but the cake will not have the same coconut flavor.
- You can use chopped walnuts or pecans instead of almonds.
- You can use coconut milk instead of regular milk for a more pronounced coconut flavor.
Variations:
- You can add 1/2 cup of chocolate chips to the batter for a chocolate-coconut flavor.
- You can add 1/2 cup of dried cranberries or raisins for a fruity twist.
- You can add 1 tsp of cinnamon or nutmeg for a spiced flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Do not overmix the batter, or the cake will be tough.
- Toast the shredded coconut and chopped almonds before adding them to the batter for a nuttier flavor.
- Dust the top of the cake with powdered sugar or drizzle with a glaze for a fancier presentation.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and place it in a preheated 350°F (180°C) oven for 10-15 minutes.
Presentation ideas:
Serve the cake on a cake stand or platter and dust with powdered sugar. You can also drizzle with a glaze made of powdered sugar and milk.
Garnishes:
Garnish the cake with toasted coconut flakes, chopped almonds, or fresh berries.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding more milk to the batter next time.
- If the cake is too dense, try using less flour or adding an extra egg to the batter.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the cake.
Food history:
Genoa cake is a traditional Italian cake made with almonds and candied fruit. This version adds a coconut twist to the classic recipe.
Flavor profiles:
This cake has a sweet and nutty flavor with a hint of coconut.
Serving suggestions:
Serve the cake as a dessert or a sweet snack.
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