Ingredients with Measurements:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup shredded coconut
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened shredded coconut
- 1/2 cup coconut milk
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Melt the butter in a saucepan over medium heat. Add the brown sugar and stir until the sugar dissolves.
3. Pour the mixture into the bottom of a greased 9-inch cake pan.
4. Sprinkle the shredded coconut evenly over the butter mixture.
5. In a mixing bowl, whisk together the flour, baking powder, and salt.
6. In another mixing bowl, whisk together the shredded coconut, coconut milk, granulated sugar, eggs, and vanilla extract.
7. Add the dry ingredients to the wet ingredients and mix until well combined.
8. Pour the batter over the coconut and butter mixture in the cake pan.
9. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Remove the cake from the oven and let it cool for 10 minutes.
11. Run a knife around the edges of the cake to loosen it from the pan.
12. Invert the cake onto a serving plate and let it cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Total Fat: 18g
Saturated Fat: 12g
Cholesterol: 80mg
Sodium: 240mg
Total Carbohydrates: 46g
Dietary Fiber: 2g
Sugars: 32g
Protein: 4g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter.
- You can use white sugar instead of brown sugar.
- You can use almond milk or regular milk instead of coconut milk.
Variations:
- You can add chopped nuts or dried fruit to the batter.
- You can use pineapple instead of coconut for a tropical twist.
Tips and tricks:
- Make sure to grease the cake pan well to prevent the cake from sticking.
- Use a rubber spatula to spread the batter evenly over the coconut and butter mixture.
- Let the cake cool for at least 10 minutes before inverting it onto a serving plate.
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 the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand or platter. You can also dust the top of the cake with powdered sugar.
Garnishes:
Garnish 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 sticks to the pan, run a knife around the edges of the cake to loosen it before inverting it onto a serving plate.
- If the cake is too dry, try adding a tablespoon of oil or butter to the batter.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and cooking utensils before preparing the cake.
Food history:
Upside-down cakes have been around since the 1800s and were popularized in the United States in the early 1900s.
Flavor profiles:
This cake has a sweet and nutty flavor with a hint of coconut.
Serving suggestions:
Serve the cake as a dessert or as a sweet breakfast treat.
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Taste: Sweet, Coconutty, Moist, Rich, Caramelized