Desserts > Cake > Special Occasion Cakes > Checkerboard Cakes

Coconut-Pecan Checkerboard Cake Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans

Special equipment needed:
- Two 9-inch square cake pans
- Parchment paper
- Checkerboard cake insert (optional)

Step-by-step instructions:

1. Preheat the oven to 350°F. Grease and line two 9-inch square cake pans with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.

5. Divide the batter in half. Stir the shredded coconut into one half and the chopped pecans into the other half.

6. Place the checkerboard cake insert in one of the prepared pans. Spoon the coconut batter into the outer ring of the insert and the pecan batter into the inner ring. Remove the insert and repeat with the other pan.

7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.


Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
12 servings

Nutritional information:
Calories: 365
Fat: 16g
Saturated Fat: 8g
Cholesterol: 67mg
Sodium: 198mg
Carbohydrates: 51g
Fiber: 1g
Sugar: 34g
Protein: 4g

Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- If you don't have unsalted butter, you can use salted butter and reduce the amount of salt in the recipe.
- You can use any type of milk you prefer, such as almond milk or soy milk.

Variations:
- Instead of coconut and pecans, you can use other mix-ins such as chocolate chips, dried fruit, or sprinkles.
- You can use different flavors of extract, such as almond or coconut, to change the flavor of the cake.

Tips and tricks:
- Make sure the butter and eggs are at room temperature before starting the recipe.
- Use a serrated knife to level the cakes before frosting.
- To make the checkerboard pattern without the insert, spoon alternating batters into the pans and swirl with a knife.

Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil before freezing.

Reheating instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or in a 350°F oven for 5-10 minutes.

Presentation ideas:
- Dust the top of the cake with powdered sugar or cocoa powder.
- Pipe whipped cream or frosting around the edges of the cake.
- Top the cake with fresh berries or chopped nuts.

Garnishes:
- Toasted coconut flakes
- Chopped pecans
- Fresh berries

Pairings:
- Serve the cake with a cup of coffee or tea.
- Pair it with a scoop of vanilla ice cream for a decadent dessert.

Suggested side dishes:
- Fresh fruit salad
- Vanilla pudding
- Whipped cream

Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is not rising properly, make sure your baking powder is fresh and not expired.

Food safety advice:
- Make sure to wash your hands and all equipment before starting the recipe.
- Check the expiration date on your ingredients before using them.
- Store the cake in a cool, dry place to prevent spoilage.

Food history:
- Checkerboard cakes have been around since the early 1900s and were popularized in the 1950s and 60s.

Flavor profiles:
- This cake has a sweet and nutty flavor from the coconut and pecans.

Serving suggestions:
- Slice the cake into squares and serve on a platter for a fun presentation.
- Serve with a dollop of whipped cream or frosting on top.

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Taste: Sweet, Nutty, Coconutty, Buttery, Rich