Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup coconut flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup coconut milk
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, coconut flour, baking powder, baking soda, and salt.
3. In a large bowl, beat 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 sour cream, coconut milk, and vanilla extract, and mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the sweetened shredded coconut.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 360
Fat: 18g
Saturated Fat: 12g
Cholesterol: 85mg
Sodium: 200mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 29g
Protein: 4g
Substitutions for ingredients:
- You can use all-purpose flour instead of coconut flour, but the cake will have less coconut flavor.
- You can use Greek yogurt instead of sour cream.
- You can use almond milk or regular milk instead of coconut milk.
Variations:
- You can add chopped nuts, such as almonds or pecans, to the batter.
- You can add a teaspoon of coconut extract for extra coconut flavor.
- You can make a glaze with powdered sugar and coconut milk to drizzle over the cake.
Tips and tricks:
- Make sure your butter is softened before beating it with the sugar.
- Don't overmix the batter, or the cake will be tough.
- Toast the shredded coconut before adding it to the batter for extra 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:
Dust the top of the cake with powdered sugar and sprinkle with toasted coconut.
Garnishes:
Toasted coconut flakes, fresh berries, or whipped cream.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of coconut oil to the batter.
- If the cake is too moist, try reducing the amount of sour cream or coconut milk.
Food safety advice:
Make sure to properly store the cake to prevent bacterial growth.
Food history:
Coconut cake is a popular dessert in the southern United States, where it is often served at special occasions such as weddings and birthdays.
Flavor profiles:
Sweet, coconutty, and slightly tangy from the sour cream.
Serving suggestions:
Serve the cake as a dessert or a sweet treat with coffee or tea.
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