Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
Special equipment needed:
- 9x13 inch baking pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large 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 flour mixture to the butter mixture in three parts, alternating with the coconut milk and vanilla extract, beginning and ending with the flour mixture.
6. Fold in the shredded coconut.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool completely in the pan on a wire rack.
10. Once cooled, cut into squares and serve.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Total time: 50-55 minutes
Temperature:
350°F (175°C)
Serving size:
12-16 servings
Nutritional information:
Calories: 380
Fat: 19g
Saturated Fat: 12g
Cholesterol: 100mg
Sodium: 200mg
Carbohydrates: 49g
Fiber: 1g
Sugar: 34g
Protein: 4g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- If you don't have coconut milk, you can use regular milk or almond milk instead.
- You can use sweetened or unsweetened shredded coconut.
Variations:
- Add 1/2 cup chopped macadamia nuts to the batter for a tropical twist.
- Top the cake with a cream cheese frosting and more shredded coconut.
- Add a teaspoon of coconut extract for a stronger coconut flavor.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Use a spatula to fold in the shredded coconut to avoid overmixing the batter.
- Let the cake cool completely before cutting into squares to prevent it from falling apart.
Storage instructions:
Store the coconut sheet cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Serve the coconut sheet cake on a platter with a dusting of powdered sugar and a sprinkle of shredded coconut.
Garnishes:
Garnish the cake with fresh berries or whipped cream.
Pairings:
Serve the coconut sheet cake with a cup of coffee or tea.
Suggested side dishes:
Serve the coconut sheet cake with a side of fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of coconut milk by 1/4 cup.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store the cake in an airtight container to prevent contamination.
Food history:
Coconut cake is a popular dessert in the Southern United States and is often served at special occasions like weddings and birthdays.
Flavor profiles:
The coconut sheet cake is sweet and moist with a subtle coconut flavor.
Serving suggestions:
Serve the coconut sheet cake as a dessert or a sweet snack.
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