Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1/2 cup chopped Brazil nuts
Special Equipment Needed:
- 9-inch round cake pan
- Whisk
- Electric mixer
- 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, using an electric mixer, beat together the sugar, coconut oil, eggs, and vanilla extract until light and fluffy.
4. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
5. Stir in the coconut milk and chopped Brazil nuts.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Mascarpone Frosting:
- 8 ounces mascarpone cheese, at room temperature
- 1/2 cup butter, at room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
1. In a large bowl, using an electric mixer, beat together the mascarpone cheese and butter until light and fluffy.
2. Slowly add the powdered sugar and mix until combined.
3. Add the vanilla extract and mix until combined.
Assembly:
1. Spread the frosting over the cooled cake.
2. Sprinkle with additional chopped Brazil nuts, if desired.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 459
Fat: 25g
Carbohydrates: 56g
Protein: 5g
Substitutions for Ingredients
- Coconut oil can be substituted with vegetable oil.
- Coconut milk can be substituted with regular milk.
- Mascarpone cheese can be substituted with cream cheese.
Variations:
- Add 1/2 cup of shredded coconut to the batter for extra coconut flavor.
- Add 1/2 cup of chopped walnuts or pecans to the batter for a nuttier flavor.
Tips and Tricks:
- Make sure all ingredients are at room temperature before beginning.
- Grease and flour the cake pan to ensure the cake doesn’t stick.
- Allow the cake to cool completely before frosting.
Storage Instructions:
This cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
This cake can be reheated in the microwave for 30 seconds.
Presentation Ideas:
- Serve the cake on a cake stand with fresh berries and mint leaves.
- Slice the cake and serve with a dollop of whipped cream.
Garnishes:
- Fresh berries
- Chopped Brazil nuts
- Mint leaves
- Whipped cream
Pairings:
- Coffee
- Tea
- Ice cream
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- Make sure all ingredients are at room temperature before beginning.
- Grease and flour the cake pan to ensure the cake doesn’t stick.
- Allow the cake to cool completely before frosting.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Store the cake in an airtight container.
- Refrigerate any leftovers.
Food History:
Coconut and Brazil nut cake is a popular dessert in many parts of the world. The combination of coconut and Brazil nuts is a classic flavor combination that has been enjoyed for centuries.
Flavor Profiles:
This cake has a sweet and nutty flavor with hints of coconut and vanilla. The mascarpone frosting adds a creamy and tangy flavor.
Serving Suggestions:
This cake is best served with a cup of coffee or tea. It can also be served with a scoop of ice cream or a dollop of whipped cream.
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