Ingredients with Measurements:
-1/2 cup all-purpose flour
-1/4 teaspoon baking powder
-1/4 teaspoon salt
-2 large eggs
-1/4 cup granulated sugar
-1/4 cup coconut rum
-1/4 cup coconut flakes
-1/4 cup confectioners' sugar
Special Equipment Needed:
-9-inch round cake pan
-Mixing bowl
-Whisk
-Spatula
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease a 9-inch round cake pan with butter and set aside.
2. In a mixing bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, beat the eggs and granulated sugar until light and fluffy.
4. Slowly add the coconut rum and mix until combined.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in the coconut flakes.
7. Pour the batter into the prepared pan and spread evenly.
8. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
9. Let cool in the pan for 10 minutes before transferring to a cooling rack.
10. Once cooled, sprinkle the top of the cake with confectioners' sugar.
Time:
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Temperature: 350 degrees F
Serving Size: 8-10
Nutritional Information:
Calories: 200
Fat: 5 g
Carbohydrates: 30 g
Protein: 4 g
Substitutions for Ingredients
-For the all-purpose flour, you can use almond flour or gluten-free flour.
-For the coconut rum, you can use any type of rum or even vodka.
-For the coconut flakes, you can use shredded coconut or even chopped nuts.
Variations:
-For a different flavor, you can add 1/4 teaspoon of ground cinnamon or nutmeg to the batter.
-For a different texture, you can add 1/4 cup of chopped nuts or dried fruit to the batter.
Tips and Tricks:
-Make sure to grease the pan well to prevent the cake from sticking.
-Let the cake cool completely before sprinkling with confectioners' sugar.
Storage Instructions:
The cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cake can be reheated in the oven at 350 degrees F for 5-10 minutes.
Presentation Ideas:
-Slice the cake into wedges and serve with a dollop of whipped cream.
-Garnish with fresh berries or a sprinkle of toasted coconut flakes.
Garnishes:
-Fresh berries
-Toasted coconut flakes
-Whipped cream
Pairings:
-Vanilla ice cream
-Fruit salad
-Coffee or tea
Suggested Side Dishes:
-Fruit salad
-Green salad
-Roasted vegetables
Troubleshooting Advice:
-If the cake is too dry, add a tablespoon of coconut rum to the batter.
-If the cake is too moist, bake for an additional 5 minutes.
Food Safety Advice:
-Make sure to store the cake in an airtight container to prevent it from spoiling.
-Make sure to refrigerate any leftovers.
Food History:
Coconut rum roll is a traditional Caribbean dessert that has been enjoyed for centuries. It is a light and fluffy cake that is infused with coconut rum and topped with confectioners' sugar.
Flavor Profiles:
This cake has a light and fluffy texture with a hint of coconut and rum. The sweetness of the cake is balanced by the subtle hint of rum.
Serving Suggestions:
This cake is best served with a dollop of whipped cream or a scoop of vanilla ice cream.
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Taste: Sweet, Creamy, Coconutty, Rum, Rum-Flavored