Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt
- 1/2 cup coconut milk
- 1 cup rolled oats
- 1/2 cup shredded coconut
Special Equipment Needed:
- 9-inch round cake pan
- Stand mixer or hand 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 the bowl of a stand mixer or using a hand mixer, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Add the yogurt and coconut milk and mix until combined.
7. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
8. Fold in the oats and shredded coconut.
9. Pour the batter into the prepared cake pan and spread evenly.
10. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 350
Fat: 16g
Carbohydrates: 45g
Protein: 5g
Substitutions for Ingredients:
- Butter: You can use vegan butter or margarine as a substitute.
- Yogurt: You can use Greek yogurt or sour cream as a substitute.
- Coconut Milk: You can use almond milk or any other non-dairy milk as a substitute.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit for added texture and flavor.
- Add 1/2 teaspoon of ground cinnamon or nutmeg for a spiced flavor.
Tips and Tricks:
- Make sure to cream the butter and sugar together until light and fluffy. This will help create a light and airy cake.
- Be sure not to overmix the batter. Overmixing can result in a dense and heavy cake.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 5-10 minutes, or until heated through.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and a sprinkle of shredded coconut.
- Top the cake with a drizzle of melted chocolate.
Garnishes:
- Chopped nuts
- Dried fruit
- Coconut flakes
- Chocolate chips
Pairings:
- Coconut ice cream
- Fresh fruit
- Whipped cream
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of coconut milk to the batter.
- If the cake is too dense, make sure to cream the butter and sugar together until light and fluffy.
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning.
- Make sure to use a clean bowl and utensils when mixing the batter.
- Make sure to bake the cake until a toothpick inserted into the center comes out clean.
Food History:
Coconut oat cake is a classic dessert that has been around for centuries. It is believed to have originated in the Caribbean, where it was made with local ingredients such as coconut and oats.
Flavor Profiles:
This cake has a light and fluffy texture with a hint of sweetness from the coconut and oats.
Serving Suggestions:
- Serve the cake with a scoop of ice cream or whipped cream.
- Top the cake with a drizzle of melted chocolate or caramel.
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