Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1/2 cup raisins
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1 tsp vanilla extract
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan with cooking spray or butter.
2. In a mixing bowl, combine the flour, sugar, shredded coconut, raisins, baking powder, baking soda, and salt.
3. In another bowl, whisk together the vegetable oil, eggs, buttermilk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe makes one 9-inch cake, which serves 8-10 people.
Nutritional information:
Calories per serving: 280
Total fat: 14g
Saturated fat: 4g
Cholesterol: 45mg
Sodium: 270mg
Total carbohydrates: 35g
Dietary fiber: 1g
Sugars: 20g
Protein: 4g
Substitutions for ingredients:
- Instead of raisins, you can use dried cranberries, chopped dates, or chopped apricots.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Variations:
- Add 1/2 cup chopped nuts, such as pecans or walnuts, to the batter.
- Replace the raisins with chocolate chips for a chocolate coconut cake.
- Add 1 tsp of cinnamon to the batter for a spiced coconut raisin cake.
Tips and tricks:
- Make sure to measure the flour correctly by spooning it into the measuring cup and leveling it off with a knife.
- Don't overmix the batter, or the cake will be tough.
- Toast the shredded coconut before adding it to the batter for extra flavor and texture.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a 350°F (175°C) oven for 5-10 minutes or until warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
- Sprinkle the top of the cake with additional shredded coconut or chopped nuts.
- Top the cake with a drizzle of caramel or chocolate sauce.
Pairings:
- Serve the cake with a cup of coffee or tea.
- Pair the cake with a glass of milk or a scoop of ice cream.
Suggested side dishes:
- Fresh fruit salad
- Roasted vegetables
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon or two of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of buttermilk or adding a tablespoon or two of flour to the batter.
Food safety advice:
- Make sure to wash your hands and all equipment before starting to prepare the cake.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
Coconut cake is a popular dessert in many cultures, especially in tropical regions where coconuts are abundant. Raisins are often added to coconut cake for extra sweetness and texture.
Flavor profiles:
This coconut raisin cake is sweet, nutty, and slightly fruity, with a moist and tender crumb.
Serving suggestions:
Serve this cake as a dessert or a sweet snack.
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