Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1/2 cup shredded coconut
- 1/2 cup chopped Brazil nuts
Special Equipment Needed:
- 9-inch round cake pan
- Hand mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar with a hand mixer until light and fluffy.
4. Add the eggs, one at a time, and mix until combined.
5. Add the vanilla extract and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
7. Add the coconut milk and mix until just combined.
8. Fold in the shredded coconut and chopped Brazil nuts.
9. Pour the batter into the prepared cake pan and spread evenly.
10. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
11. Let cool for 10 minutes before removing from the pan.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 250
Fat: 12g
Carbohydrates: 32g
Protein: 4g
Substitutions for Ingredients
- Butter: Can be substituted with vegan butter or coconut oil.
- Coconut Milk: Can be substituted with almond milk or any other non-dairy milk.
- Shredded Coconut: Can be substituted with chopped walnuts or almonds.
Variations:
- Add 1/2 cup of chopped dark chocolate for a chocolatey twist.
- Add 1/2 cup of dried cranberries for a tart flavor.
- Add 1 teaspoon of ground cinnamon for a spiced flavor.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Use a rubber spatula to scrape down the sides of the bowl while mixing.
- Let the cake cool completely before serving.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 10 minutes.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and a sprinkle of shredded coconut.
- Serve the cake with a scoop of ice cream and a drizzle of chocolate sauce.
Garnishes:
- Chopped Brazil nuts
- Shredded coconut
- Whipped cream
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Ice cream
- Yogurt
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of coconut milk to the batter.
- If the cake is too wet, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Store the cake in an airtight container in the refrigerator.
Food History:
Coconut and Brazil nut cake is a popular dessert in many parts of the world. It is believed to have originated in South America, where the Brazil nut is native.
Flavor Profiles:
This cake has a sweet and nutty flavor, with hints of coconut and vanilla.
Serving Suggestions:
- Serve with a scoop of ice cream for a decadent treat.
- Serve with a dollop of whipped cream for a light and fluffy dessert.
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