Ingredients with Measurements:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup coconut milk
- 1/2 cup sour cream
- 2 cups sweetened shredded coconut
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Large bowl
- Medium bowl
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch springform pan with butter and set aside.
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. Add the dry ingredients to the wet ingredients in three batches, alternating with the coconut milk and sour cream. Beat until just combined.
6. Fold in the shredded coconut.
7. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F
Serving Size: 12-16 slices
Nutritional Information (per serving):
Calories: 300
Fat: 15g
Carbohydrates: 34g
Protein: 4g
Substitutions for Ingredients
- Coconut milk can be substituted with almond milk or soy milk.
- Sour cream can be substituted with Greek yogurt.
Variations:
- Add 1/2 cup of chopped nuts to the batter for an extra crunch.
- Substitute the shredded coconut with 1/2 cup of chopped dried fruit.
Tips and Tricks:
- Make sure the butter is at room temperature before creaming with the sugar.
- Be sure not to overmix the batter.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes.
Presentation Ideas:
- Serve with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
- Drizzle with a simple glaze made of powdered sugar and coconut milk.
Garnishes:
- Toasted coconut flakes
- Whipped cream
- Powdered sugar
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Ice cream
- Fresh berries
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of coconut milk to the batter.
Food Safety Advice:
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate any leftovers.
Food History:
Coconut Krantz Cake is a traditional Jewish cake that originated in Eastern Europe. It is a moist, dense cake that is usually served as a dessert or snack.
Flavor Profiles:
This cake has a sweet and nutty flavor with hints of coconut.
Serving Suggestions:
- Serve as a dessert or snack.
- Serve with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A