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 white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
4. Gradually beat in the dry ingredients until just blended. Stir in the coconut milk, shredded coconut, and walnuts.
5. Spread batter evenly into the prepared pan.
6. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean.
7. Allow cake to cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350 degrees F (175 degrees C)
Serving Size: 8-10
Nutritional Information:
Calories: 463
Fat: 22.2 g
Carbohydrates: 59.2 g
Protein: 6.2 g
Substitutions for Ingredients:
- Coconut milk can be substituted with almond milk or any other type of milk.
- Walnuts can be substituted with any other type of nut.
Variations:
- Add 1/2 cup of raisins or dried cranberries for a fruity twist.
- Substitute the shredded coconut with 1/2 cup of cocoa powder for a chocolate version.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Beat the eggs one at a time to ensure they are fully incorporated.
- Let the cake cool completely before serving.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350 degrees F (175 degrees C) for 5-10 minutes.
Presentation Ideas:
- Dust the top of the cake with powdered sugar.
- Serve with a scoop of ice cream or a dollop of whipped cream.
Garnishes:
- Fresh fruit such as raspberries, blueberries, or strawberries.
- Toasted coconut flakes.
- Chopped nuts.
Pairings:
- Vanilla ice cream
- Fresh fruit
- Whipped cream
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of coconut milk to the batter.
- If the cake is too moist, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Make sure the eggs are fresh and not expired.
- Make sure the butter is softened before creaming with the sugar.
Food History:
Coconut rab cake is a traditional dessert from the Caribbean islands. It is a moist and flavorful cake that is often served at special occasions.
Flavor Profiles:
This cake has a sweet and nutty flavor with hints of coconut and vanilla.
Serving Suggestions:
- Serve as a dessert after a meal.
- Serve as a snack with a cup of tea or coffee.
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