Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Special equipment needed:
- Three 9-inch cake pans
- Electric mixer
- Parchment paper
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour three 9-inch cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk and vanilla extract.
6. Fold in the shredded coconut and chopped pecans.
7. Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
9. Cool the cakes in the pans for 10 minutes, then remove them from the pans and place them on a cooling rack to cool completely.
10. Once the cakes are completely cool, assemble the cake by spreading frosting between the layers and on top of the cake.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories per serving: 450
Fat: 23g
Carbohydrates: 58g
Protein: 5g
Substitutions for ingredients:
- You can use chopped walnuts instead of pecans.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk.
Variations:
- You can add a layer of lemon curd between the cake layers for a tangy twist.
- You can use toasted coconut instead of sweetened shredded coconut for a nuttier flavor.
Tips and tricks:
- Make sure to cream the butter and sugar together until light and fluffy to ensure a tender cake.
- Don't overmix the batter once you add the flour mixture to prevent a tough cake.
- Toast the coconut and pecans before adding them to the batter for a deeper flavor.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Let the cake come to room temperature before serving.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Top the cake with whipped cream and fresh berries.
Garnishes:
- Toasted coconut flakes
- Chopped pecans
- Fresh berries
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of sour cream to the batter.
- If the cake is too moist, try reducing the amount of buttermilk in the recipe.
Food safety advice:
- Make sure to store the cake in the refrigerator to prevent spoilage.
Food history:
- Lane cake is a traditional Southern cake that was popularized in the 19th century. It was named after Emma Rylander Lane, who first published the recipe in her cookbook "Some Good Things to Eat" in 1898.
Flavor profiles:
- Sweet
- Nutty
- Coconutty
Serving suggestions:
- Serve the cake as a dessert after a meal or as a sweet treat with a cup of tea or coffee.
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Taste: Sweet, Creamy, Coconutty, Buttery, Vanilla, Vanilla-Flavored