Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1/2 cup sweetened shredded coconut
- 1/2 cup unsweetened shredded coconut
Special equipment needed:
- 2 9-inch round cake pans
- Parchment paper
- Electric mixer
- Offset spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the flour mixture to the butter mixture, alternating with the coconut milk, until everything is well combined.
5. Fold in the sweetened and unsweetened shredded coconut.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
8. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. Once the cakes are cool, place one cake layer on a cake stand or serving plate. Spread a layer of frosting on top of the cake.
10. Place the second cake layer on top of the frosting. Spread a thin layer of frosting over the entire cake to create a crumb coat.
11. Refrigerate the cake for 30 minutes to set the crumb coat.
12. Remove the cake from the refrigerator and spread a thicker layer of frosting over the entire cake. Use an offset spatula to smooth the frosting.
13. Sprinkle shredded coconut over the top of the cake and press gently to adhere.
14. Serve and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 22g
Saturated Fat: 15g
Cholesterol: 85mg
Sodium: 260mg
Carbohydrates: 53g
Fiber: 2g
Sugar: 34g
Protein: 4g
Substitutions for ingredients:
- You can use almond milk or regular milk instead of coconut milk.
- You can use only sweetened or unsweetened shredded coconut if you prefer.
Variations:
- Add a layer of sliced strawberries or raspberries between the cake layers.
- Add a layer of lemon curd between the cake layers for a tangy twist.
- Use a different frosting flavor, such as chocolate or vanilla.
Tips and tricks:
- Make sure the butter is at room temperature before creaming it with the sugar.
- Use a serrated knife to level the cake layers before frosting.
- Refrigerate the cake for at least 30 minutes after frosting to help the frosting set.
Storage instructions:
Store the cake covered 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 serving plate. You can also add fresh flowers or fruit as a garnish.
Garnishes:
Shredded coconut, fresh fruit, or edible flowers.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake layers are domed, use a serrated knife to level them before frosting.
- If the frosting is too thin, add more powdered sugar. If it's too thick, add a splash of milk.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before preparing the cake.
Food history:
Princess cake is a traditional Swedish cake made with layers of sponge cake, whipped cream, and fruit jam. This coconut version adds a tropical twist to the classic recipe.
Flavor profiles:
Sweet, coconutty, and creamy.
Serving suggestions:
Serve the cake as a dessert after a meal or as a special treat for a celebration.
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