Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup coconut milk
- 1/2 cup shredded coconut
- 1/4 cup finely chopped crab-apples
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Special Equipment Needed:
- 9-inch cake pan
- Parchment paper
- Mixing bowl
- Electric mixer
- Measuring cups and spoons
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch cake pan and line with parchment paper.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, and mix until just combined.
6. Fold in the shredded coconut and chopped crab-apples.
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 into the center of the cake comes out clean.
9. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 270
Fat: 15g
Carbohydrates: 31g
Protein: 3g
Fiber: 1g
Sugar: 16g
Sodium: 110mg
Substitutions for ingredients:
- Instead of crab-apples, you can use any other tart apple variety.
- You can use coconut cream instead of coconut milk for a richer flavor.
- If you don't have cornstarch, you can use potato starch or arrowroot powder.
Variations:
- Add a teaspoon of vanilla extract or almond extract for extra flavor.
- Top the cake with whipped cream or cream cheese frosting.
- Use different types of fruit, such as blueberries, raspberries, or peaches.
Tips and Tricks:
- Make sure to cream the butter and sugar well to ensure a light and fluffy cake.
- Don't overmix the batter, or the cake will be tough.
- Toast the shredded coconut before adding it to the batter for a nuttier flavor.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat, place the cake in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation Ideas:
- Dust the cake with powdered sugar before serving.
- Top with fresh fruit or edible flowers for a pop of color.
- Serve with a scoop of vanilla ice cream.
Garnishes:
- Fresh fruit
- Edible flowers
- Powdered sugar
Pairings:
- Coffee
- Tea
- Sparkling wine
Suggested Side Dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dry, try adding a tablespoon of coconut oil or applesauce to the batter.
- If the cake is too wet, reduce the amount of coconut milk or increase the baking time.
Food Safety Advice:
- Make sure to wash the crab-apples thoroughly before chopping them.
- Store the cake in an airtight container to prevent contamination.
Food History:
- Coconut and crab-apples are both popular ingredients in tropical cuisine, particularly in Southeast Asia and the Caribbean.
Flavor Profiles:
- Sweet, tangy, and nutty.
Serving Suggestions:
- Serve the cake as a dessert or a sweet breakfast treat.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A