Ingredients with Measurements:
For the cake:
- 6 eggs
- 1 cup sugar
- 1 cup all-purpose flour
- 1 cup shredded coconut
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
For the filling:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1/2 cup shredded coconut
For the frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup shredded coconut
- 1 tsp vanilla extract
- 1/4 cup milk
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Piping bag with star tip
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a large mixing bowl, beat the eggs and sugar with an electric mixer until light and fluffy.
3. In a separate bowl, mix together the flour, shredded coconut, baking powder, and salt.
4. Gradually add the dry ingredients to the egg mixture, mixing until just combined.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Allow the cake to cool completely before removing it from the pan.
7. To make the filling, whip the heavy cream and powdered sugar together until stiff peaks form. Fold in the shredded coconut.
8. To make the frosting, beat the butter, powdered sugar, shredded coconut, vanilla extract, and milk together until smooth and creamy.
9. To assemble the cake, cut the cake horizontally into three equal layers. Spread the filling between each layer.
10. Frost the outside of the cake with the frosting using a piping bag with a star tip.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 550
Fat: 36g
Carbohydrates: 54g
Protein: 5g
Substitutions for ingredients:
- You can use almond flour instead of all-purpose flour for a gluten-free version.
- You can use coconut cream instead of heavy cream for a dairy-free version.
- You can use coconut oil instead of butter for a vegan version.
Variations:
- You can add chopped nuts or dried fruit to the filling for extra texture and flavor.
- You can add a layer of fruit jam or curd between the cake layers for a fruity twist.
- You can use different types of frosting, such as cream cheese frosting or chocolate ganache.
Tips and tricks:
- Make sure to beat the eggs and sugar until light and fluffy to ensure a light and airy cake.
- Use a serrated knife to cut the cake layers evenly.
- Chill the cake in the fridge for at least 30 minutes before frosting to make it easier to work with.
Storage instructions:
Store the cake in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Allow the cake to come to room temperature before serving.
Presentation ideas:
Decorate the cake with toasted coconut flakes and fresh berries.
Garnishes:
Toasted coconut flakes, fresh berries, whipped cream.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad, vanilla ice cream.
Troubleshooting advice:
- If the cake is too dense, make sure to beat the eggs and sugar until light and fluffy.
- If the frosting is too thick, add more milk a tablespoon at a time until you reach the desired consistency.
- If the cake layers are uneven, use a serrated knife to trim them.
Food safety advice:
Make sure to use fresh eggs and store the cake in the fridge to prevent bacterial growth.
Food history:
Prinzregententorte is a traditional German cake named after Prince Regent Luitpold of Bavaria. It is typically made with layers of sponge cake, buttercream, and chocolate ganache.
Flavor profiles:
This Coconut Prinzregententorte is sweet, creamy, and coconutty.
Serving suggestions:
Serve the cake as a dessert or for afternoon tea.
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Region: German