Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup coconut milk
- 1/2 cup sweetened shredded coconut
- 1/2 cup unsweetened shredded coconut
Special equipment needed:
- 8-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease an 8-inch cake pan and line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing 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. Beat until just combined.
6. Fold in the sweetened and unsweetened shredded coconut.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 270
Fat per serving: 16g
Carbohydrates per serving: 28g
Protein per serving: 3g
Substitutions for ingredients:
- For a dairy-free version, use coconut oil instead of butter.
- For a gluten-free version, use a gluten-free flour blend.
- For a vegan version, use a flax egg instead of regular eggs.
Variations:
- Add a layer of coconut cream frosting between the cake layers.
- Top the cake with toasted coconut flakes.
- Add a teaspoon of vanilla extract to the batter for extra flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Don't overmix the batter, or the cake will be tough.
- Toast the shredded coconut before adding it to the batter for extra flavor.
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 350°F oven for 10-15 minutes or until warmed through.
Presentation ideas:
Serve the cake on a cake stand and dust it with powdered sugar.
Garnishes:
Top the cake with fresh berries or whipped cream.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the cake is dry, try adding a tablespoon of coconut oil to the batter.
- If the cake is too dense, try reducing the amount of flour by a tablespoon.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and cooking surfaces before preparing the cake.
Food history:
Tottenham cake is a traditional British cake that originated in the Tottenham area of London in the 1800s. It is typically made with a sponge cake base and topped with pink icing.
Flavor profiles:
The Coconut Tottenham Cake is sweet and nutty with a hint of tropical flavor from the coconut.
Serving suggestions:
Serve the Coconut Tottenham Cake as a dessert or as a sweet treat with tea or coffee.
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