Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup canned coconut milk
- 1/2 cup hot milk
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together 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. Beat in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the coconut milk and hot milk, beginning and ending with the flour mixture. Beat until just combined.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 250
Fat: 11g
Carbohydrates: 33g
Protein: 4g
Substitutions for Ingredients
- Unsalted butter: Margarine or vegetable shortening
- Coconut milk: Regular milk
- Hot milk: Boiling water
Variations:
- Add 1/2 cup shredded coconut to the batter for a more coconut-y flavor.
- Add 1/2 cup chopped nuts to the batter for a crunchy texture.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Don't overmix the batter.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the microwave for 30-60 seconds.
Presentation Ideas:
- Dust with powdered sugar.
- Top with whipped cream and toasted coconut flakes.
Garnishes:
- Whipped cream
- Toasted coconut flakes
- Chopped nuts
Pairings:
- Fresh fruit
- Ice cream
- Chocolate sauce
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- Make sure the butter is softened before creaming with the sugar.
- Don't overmix the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Store leftovers in an airtight container in the refrigerator.
Food History:
Coconut Hot Milk Cake is a classic cake recipe that has been around for centuries. It is believed to have originated in the Caribbean, where it was made with fresh coconut milk and served as a dessert.
Flavor Profiles:
This cake has a light and fluffy texture with a subtle sweetness from the coconut milk and a hint of vanilla.
Serving Suggestions:
- Serve with a scoop of ice cream or whipped cream.
- Top with fresh fruit or toasted coconut flakes.
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