Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup shredded coconut
Filling:
- 2 cups heavy cream
- 1/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
Topping:
- 1/2 cup shredded coconut
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.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Beat until just combined. Stir in the shredded coconut.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
6. To make the filling, beat the cream, confectioners' sugar, and vanilla extract with an electric mixer until stiff peaks form. Fold in the shredded coconut.
7. To assemble the cake, cut the cake into three layers. Place the bottom layer on a plate, spread with the filling, and top with the second layer. Spread the top with the remaining filling and top with the third layer. Sprinkle the top with the shredded coconut.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 12 slices
Nutritional Information (per serving):
Calories: 250
Fat: 13g
Carbohydrates: 30g
Protein: 3g
Substitutions for Ingredients
- For the all-purpose flour, you can use gluten-free all-purpose flour or almond flour.
- For the butter, you can use vegan butter or coconut oil.
- For the sugar, you can use coconut sugar or maple syrup.
- For the eggs, you can use flax eggs or applesauce.
- For the milk, you can use almond milk or oat milk.
Variations:
- For a chocolate version, add 1/2 cup cocoa powder to the dry ingredients.
- For a lemon version, add the zest of one lemon to the wet ingredients.
- For a tropical version, add 1/2 cup chopped pineapple and 1/2 cup chopped mango to the batter.
Tips and Tricks:
- Make sure to beat the butter and sugar until light and fluffy for a light and airy cake.
- To make sure the cake is cooked through, insert a toothpick into the center and make sure it comes out clean.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 10 minutes.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and a sprinkle of shredded coconut.
- Serve the cake with a scoop of ice cream and a drizzle of chocolate sauce.
Garnishes:
- Whipped cream
- Chocolate sauce
- Caramel sauce
- Fresh fruit
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter.
- If the cake is too dense, make sure to beat the butter and sugar until light and fluffy.
Food Safety Advice:
- Make sure to store the cake in an airtight container in the refrigerator.
- Make sure to reheat the cake thoroughly before serving.
Food History:
The Napoleon cake is a classic French dessert that is believed to have been created in the early 19th century. It is a layered cake filled with cream and topped with shredded coconut.
Flavor Profiles:
This cake has a sweet and creamy flavor with a hint of coconut.
Serving Suggestions:
- Serve the cake with a scoop of ice cream for a decadent dessert.
- Serve the cake with a cup of coffee or tea for a light snack.
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