Ingredients with Measurements:
- 1 cup buckwheat flour
- 1 cup all-purpose flour
- 1 cup unsweetened shredded coconut
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coconut oil, melted
- 1 cup coconut milk
- 2 eggs
- 1 teaspoon vanilla extract
For the Vanilla Bean Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 1 vanilla bean, scraped
Special equipment needed:
- 2 8-inch cake pans
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease two 8-inch cake pans and line them with parchment paper.
2. In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, shredded coconut, sugar, baking powder, baking soda, and salt.
3. In another mixing bowl, whisk together the melted coconut oil, coconut milk, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Divide the batter evenly between the two prepared cake pans.
6. Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
7. Let the cakes cool completely before frosting.
For the Vanilla Bean Frosting:
1. In a large mixing bowl, beat the softened butter until creamy.
2. Gradually add the powdered sugar, heavy cream, and scraped vanilla bean. Beat until well combined and smooth.
3. Once the cakes have cooled, spread a layer of frosting on top of one cake.
4. Place the second cake on top of the frosting and spread the remaining frosting on top and around the sides of the cake.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 24g
Carbohydrates: 57g
Protein: 4g
Substitutions for ingredients:
- You can use almond flour instead of buckwheat flour.
- You can use vegetable oil instead of coconut oil.
- You can use almond milk instead of coconut milk.
Variations:
- Add 1/2 cup of chopped nuts to the batter for added crunch.
- Add 1/2 cup of chocolate chips to the batter for a chocolate twist.
- Add 1/2 cup of fresh berries to the batter for a fruity flavor.
Tips and tricks:
- Make sure the cakes are completely cooled before frosting to prevent the frosting from melting.
- Use a serrated knife to level the cakes before frosting for a more even cake.
- Toast the shredded coconut before adding it to the batter for a nuttier flavor.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving.
Presentation ideas:
- Top the cake with toasted coconut flakes.
- Dust the cake with powdered sugar.
- Place fresh berries on top of the cake.
Garnishes:
- Toasted coconut flakes
- Fresh berries
- Powdered sugar
Pairings:
- A cup of coffee
- A glass of milk
- A scoop of vanilla ice cream
Suggested side dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the cake is too dry, add an extra tablespoon of coconut oil to the batter.
- If the cake is too moist, reduce the amount of coconut milk in the batter.
Food safety advice:
- Make sure to properly store the cake in the refrigerator to prevent spoilage.
- Use fresh ingredients to prevent foodborne illness.
Food history:
Coconut and buckwheat are both ancient grains that have been used in cooking for centuries. Coconut is native to tropical regions and has been used in traditional medicine for its health benefits. Buckwheat is a gluten-free grain that has been cultivated in Asia for over 8,000 years.
Flavor profiles:
The cake has a nutty and slightly sweet flavor from the buckwheat and coconut. The vanilla bean frosting adds a creamy and sweet flavor.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
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