Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large egg yolks
- 1/2 cup coconut milk
- 1/2 cup sweetened shredded coconut
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Piping bag with star tip (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg yolks one at a time, beating well after each addition.
4. Add the flour mixture and coconut milk alternately to the butter mixture, beginning and ending with the flour mixture. Stir in the shredded coconut.
5. In a separate large bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, beating until stiff peaks form.
6. Fold the egg white mixture into the cake batter until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
10. Once the cake has cooled, prepare the meringue. In a large bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, beating until stiff peaks form.
11. Spread the meringue over the top and sides of the cake, using a spatula or piping bag with a star tip to create decorative peaks.
12. Bake the cake for an additional 10-15 minutes or until the meringue is lightly browned.
13. Remove the cake from the oven and let it cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 358
Total fat: 16g
Saturated fat: 10g
Cholesterol: 108mg
Sodium: 130mg
Total carbohydrates: 51g
Dietary fiber: 1g
Sugar: 39g
Protein: 4g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- If you don't have coconut milk, you can use regular milk or cream instead.
- You can use unsweetened shredded coconut if you prefer a less sweet cake.
- You can use a different type of sugar, such as brown sugar or coconut sugar, for a different flavor.
Variations:
- Add a layer of sliced fresh fruit, such as strawberries or mango, between the cake and meringue layers.
- Add a layer of whipped cream or coconut cream between the cake and meringue layers.
- Add a tablespoon of rum or coconut rum to the cake batter for a tropical twist.
Tips and tricks:
- Make sure all ingredients are at room temperature before beginning.
- Be careful not to overmix the cake batter, as this can result in a tough cake.
- Use a serrated knife to cut the cake for a clean slice.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated 350°F oven for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the cake on a cake stand or platter, garnished with fresh fruit or shredded coconut.
Garnishes:
Fresh fruit, shredded coconut, whipped cream, or a dusting of powdered sugar.
Pairings:
This cake pairs well with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a side of whipped cream.
Troubleshooting advice:
- If the meringue is not browning evenly, rotate the cake in the oven halfway through baking.
- If the cake is sticking to the pan, run a knife around the edges to loosen it before removing it from the pan.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Coconut cake is a popular dessert in many tropical regions, including the Caribbean and Southeast Asia.
Flavor profiles:
This cake has a sweet, coconutty flavor with a light, fluffy texture.
Serving suggestions:
Serve this cake as a dessert after a tropical-themed meal.
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Taste: Sweet, Coconutty, Rich, Creamy, Fluffy, creamy, tropical, airy, light, delicate