Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut milk
- 1/2 cup shredded coconut
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Special equipment needed:
- 2 8-inch round cake pans
- Electric mixer
- Piping bag and tip
- Cake stand or platter
Step-by-step instructions:
1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Add the vanilla extract and mix until well combined.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Add the dry ingredients to the wet ingredients in three parts, alternating with the coconut milk. Mix until just combined.
7. Fold in the shredded coconut.
8. Divide the batter evenly between the prepared cake pans.
9. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup coconut milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
11. In a large mixing bowl, cream the butter until light and fluffy.
12. Gradually add the powdered sugar, mixing well after each addition.
13. Add the vanilla extract and salt and mix until well combined.
14. Slowly add the coconut milk, mixing until the frosting is smooth and creamy.
To assemble the cake:
15. Place one cake layer on a cake stand or platter.
16. Spread a layer of frosting on top of the cake layer.
17. Place the second cake layer on top of the frosting.
18. Frost the top and sides of the cake with the remaining frosting.
19. Using a piping bag and tip, pipe rosettes or other designs on top of the cake.
20. Garnish with shredded coconut, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 520
Fat: 27g
Carbohydrates: 68g
Protein: 4g
Sodium: 220mg
Sugar: 53g
Substitutions for ingredients:
- You can use sweetened shredded coconut instead of unsweetened.
- You can use almond milk or regular milk instead of coconut milk.
Variations:
- Add a layer of raspberry or strawberry jam between the cake layers for a fruity twist.
- Add a teaspoon of coconut extract to the cake batter for an extra coconut flavor.
- Use a different frosting flavor, such as cream cheese or chocolate.
Tips and tricks:
- Make sure your butter is softened before creaming it with the sugar.
- Don't overmix the cake batter or it will become tough.
- Use a serrated knife to level the cake layers before frosting.
- Chill the cake in the refrigerator for 30 minutes before piping the frosting for easier handling.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Allow the cake to come to room temperature before serving.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a snowy effect.
- Top the cake with fresh berries or edible flowers.
Garnishes:
- Shredded coconut
- Fresh berries
- Edible flowers
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of coconut milk to the batter.
- If the frosting is too thick, add a tablespoon of coconut milk at a time until it reaches the desired consistency.
- If the frosting is too thin, add more powdered sugar until it thickens.
Food safety advice:
- Make sure to properly store the cake in the refrigerator to prevent spoilage.
- Use fresh ingredients and check expiration dates before using.
Food history:
Coconut cake is a popular dessert in many cultures, especially in tropical regions where coconuts are abundant. The origin of the coconut cake is unclear, but it is believed to have originated in the Caribbean or Southeast Asia.
Flavor profiles:
Sweet, creamy, and coconutty.
Serving suggestions:
Serve the cake as a dessert after a meal or as a sweet treat with tea or coffee.
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