Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
- 1/2 cup unsweetened shredded coconut
- 1/2 cup coconut milk
- 1/2 cup sweetened condensed milk
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 teaspoon cream of tartar
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Whisk
- Rubber spatula
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in the sweetened and unsweetened shredded coconut.
7. Pour the batter into the prepared cake pan and smooth the top with a rubber spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. While the cake is baking, prepare the coconut milk mixture. In a small saucepan, heat the coconut milk and sweetened condensed milk over low heat until well combined.
10. When the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
11. Remove the cake from the pan and place it on a cooling rack.
12. Using a fork, poke holes all over the top of the cake.
13. Pour the coconut milk mixture over the cake, making sure it seeps into the holes.
14. In a medium mixing bowl, beat the heavy cream, powdered sugar, and cream of tartar together until stiff peaks form.
15. Spread the whipped cream over the top of the cake.
16. Sprinkle with additional shredded coconut, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 365
Fat: 22g
Saturated Fat: 15g
Cholesterol: 98mg
Sodium: 147mg
Carbohydrates: 36g
Fiber: 2g
Sugar: 23g
Protein: 5g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- If you don't have cream of tartar, you can substitute 1 teaspoon of lemon juice or white vinegar.
Variations:
- Add chopped nuts, such as almonds or pecans, to the batter for added crunch.
- Use coconut cream instead of heavy cream for a more intense coconut flavor.
- Add a layer of sliced bananas or pineapple between the cake and whipped cream for a tropical twist.
Tips and tricks:
- Make sure the butter is softened to room temperature before beating it with the sugar.
- Don't overmix the batter, or the cake will be tough.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before adding the coconut milk mixture and whipped cream.
- Chill the cake in the refrigerator for at least an hour before serving for best results.
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:
- Serve the cake on a cake stand or platter.
- Garnish with fresh berries or mint leaves.
Garnishes:
- Fresh berries
- Mint leaves
- Shredded coconut
Pairings:
- Serve with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding more coconut milk to the mixture.
- If the cake is too moist, reduce the amount of coconut milk in the mixture.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store the cake in the refrigerator to prevent spoilage.
Food history:
- Coconut macaroons originated in Italy in the 9th century and were made with almond paste and egg whites. The recipe evolved over time to include shredded coconut and other ingredients.
Flavor profiles:
- Sweet
- Coconutty
- Creamy
Serving suggestions:
- Serve the cake as a dessert after a meal or as a sweet treat with coffee or tea.
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