Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup coconut milk
- 1/2 teaspoon vanilla extract
- 1/2 cup shredded coconut
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
2. In a mixing bowl, whisk together the flour, baking powder, and salt.
3. In another mixing bowl, beat 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 coconut milk and vanilla extract and mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the shredded coconut.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
10. Remove from the oven and let cool in the pan for 10 minutes.
11. Remove the cake from the pan and let cool completely on a wire rack.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- 8 servings
Nutritional information:
- Calories: 320
- Fat: 16g
- Carbohydrates: 41g
- Protein: 4g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- You can use sweetened shredded coconut instead of unsweetened shredded coconut.
Variations:
- You can add 1/2 cup of chopped nuts, such as almonds or pecans, to the batter for added crunch.
- You can add 1/2 cup of chopped dried fruit, such as apricots or cranberries, to the batter for added sweetness.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar to ensure a smooth batter.
- Do not overmix the batter as it can result in a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in a preheated oven at 350°F (175°C) for 5-10 minutes or until warm.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple and elegant presentation.
- Top the cake with whipped cream and toasted coconut flakes for added texture and flavor.
Garnishes:
- Toasted coconut flakes
- Fresh berries
- Mint leaves
Pairings:
- Coconut ice cream
- Pineapple sorbet
- Mango salsa
Suggested side dishes:
- Fresh fruit salad
- Coconut rice
- Grilled pineapple
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of coconut milk to the batter.
- If the cake is too moist, try reducing the amount of coconut milk in the batter.
Food safety advice:
- Make sure to use fresh eggs and check for any cracks before using them in the recipe.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Sponge cakes originated in Europe in the 19th century and were named for their light and airy texture.
Flavor profiles:
- The coconut adds a sweet and nutty flavor to the cake, while the vanilla extract adds a subtle hint of sweetness.
Serving suggestions:
- Serve the cake as a dessert or as a sweet treat with coffee or tea.
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