Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 1/2 cup sweetened flaked coconut
- 1/2 cup sweetened condensed milk
- 1/2 cup heavy cream
- 1/2 cup sweetened shredded coconut
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar 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 combined.
6. Add the flour mixture in three parts, alternating with the buttermilk. Mix until just combined.
7. Fold in the flaked coconut.
8. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. In a medium bowl, whisk together the sweetened condensed milk, heavy cream, and shredded coconut.
11. Spread the coconut mixture over the top of the cooled cake.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 441
Fat: 22.3g
Saturated Fat: 13.6g
Carbohydrates: 54.3g
Protein: 5.3g
Substitutions for Ingredients
- Unsalted butter: Margarine or coconut oil
- Buttermilk: Plain yogurt or milk with 1 teaspoon of vinegar
- Sweetened condensed milk: Evaporated milk or a mixture of 1/2 cup of sugar and 1/2 cup of water
- Heavy cream: Half-and-half or evaporated milk
Variations:
- Add 1/2 cup of chopped nuts for a crunchy texture
- Substitute the flaked coconut with 1/2 cup of chopped dried fruit
- Add 1/2 teaspoon of ground cinnamon for a hint of spice
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar, otherwise it will be difficult to mix.
- Grease and flour the cake pan before adding the batter to ensure the cake will come out easily.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the microwave for 30-60 seconds.
Presentation Ideas:
- Dust with powdered sugar
- Top with fresh berries
- Drizzle with a simple glaze
Garnishes:
- Toasted coconut flakes
- Chopped nuts
- Whipped cream
Pairings:
- Vanilla ice cream
- Fresh fruit
- Hot fudge sauce
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter.
- If the cake is too moist, bake for a few minutes longer.
Food Safety Advice:
- Make sure all ingredients are at room temperature before mixing.
- Do not leave the cake out at room temperature for more than 2 hours.
Food History:
The Smith Island Cake is a traditional cake from the Chesapeake Bay area of Maryland. It is believed to have originated in the late 1800s and is now the official dessert of the state.
Flavor Profiles:
This cake has a sweet and coconut-y flavor with a hint of vanilla.
Serving Suggestions:
- Serve with a scoop of vanilla ice cream
- Top with fresh berries
- Drizzle with a simple glaze
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