Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup shredded coconut
- 1/2 cup sesame seeds
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup milk
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until well combined.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
7. Fold in the shredded coconut and sesame seeds.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Remove the cake from the oven and let it cool in the pan for 10 minutes.
11. Transfer the cake to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 341
Total fat: 18g
Saturated fat: 10g
Cholesterol: 93mg
Sodium: 215mg
Total carbohydrates: 42g
Dietary fiber: 2g
Sugar: 27g
Protein: 5g
Substitutions for ingredients:
- You can use sweetened shredded coconut instead of unsweetened.
- You can use black sesame seeds instead of white sesame seeds.
Variations:
- You can add 1/2 cup of chopped nuts, such as almonds or pecans, to the batter.
- You can add 1/2 cup of dried fruit, such as raisins or cranberries, to the batter.
Tips and tricks:
- Make sure to cream the butter and sugar together until light and fluffy to ensure a tender cake.
- Do not overmix the batter, or the cake will be tough.
- Toast the sesame seeds in a dry skillet over medium heat for a few minutes to enhance their flavor.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the cake in the microwave for 10-15 seconds or in a preheated oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
Dust the top of the cake with powdered sugar or drizzle with a glaze made of powdered sugar and milk.
Garnishes:
Top the cake with toasted coconut flakes or sesame seeds.
Pairings:
Serve the cake with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit, such as berries or sliced mango, would be a refreshing side dish.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try reducing the amount of milk in the batter.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Coconut and sesame seeds are commonly used in Asian desserts, and this cake is a fusion of those flavors.
Flavor profiles:
This cake has a nutty flavor from the sesame seeds and a tropical flavor from the coconut.
Serving suggestions:
Serve the cake as a dessert or as a sweet snack.
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