Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup buttermilk
- 2 cups sweetened shredded coconut
- 1/2 cup powdered sugar
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Parchment paper
- Cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating until combined.
5. Add the vanilla extract and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.
7. Fold in the shredded coconut.
8. Pour the batter into the prepared 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, then turn out onto a cooling rack to cool completely.
10. Once cooled, sprinkle the top of the cake with the powdered sugar.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 350
Fat: 19g
Carbohydrates: 40g
Protein: 5g
Substitutions for Ingredients
- Unsalted butter: Margarine or vegetable shortening
- Buttermilk: Plain yogurt or milk with 1 teaspoon of vinegar or lemon juice
- Shredded coconut: Chopped nuts or dried fruit
Variations:
- Add a teaspoon of coconut extract to the batter for an extra coconut flavor.
- Add a layer of cream cheese frosting for a richer cake.
- Add a layer of chocolate ganache for a decadent dessert.
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning.
- Use a light hand when folding in the coconut to avoid overmixing the batter.
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°F for 5-10 minutes.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
- Serve the cake with a scoop of ice cream and a drizzle of chocolate sauce.
Garnishes:
- Toasted coconut flakes
- Whipped cream
- Chocolate sauce
- Ice cream
Pairings:
- Fresh fruit
- Coffee
- Tea
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cake is overbaked, it will be dry. To avoid this, check the cake for doneness after 25 minutes and adjust the baking time accordingly.
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning.
- Store the cake in an airtight container at room temperature.
Food History:
Coconut Snowball Cake is a classic dessert that originated in the Caribbean. It is a light and fluffy cake that is covered in a blanket of powdered sugar.
Flavor Profiles:
This cake has a light and fluffy texture with a sweet coconut flavor.
Serving Suggestions:
This cake is best served with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
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