Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
Special equipment needed:
- 2 (9-inch) round cake pans
- Parchment paper
- Electric mixer
- Mixing bowls
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. Add the flour mixture to the butter mixture in three parts, alternating with the coconut milk, and mix until just combined.
5. Stir in the vanilla extract, shredded coconut, and chopped pecans.
6. Divide the batter evenly between the prepared pans.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and cool completely on a wire rack.
9. Once the cakes are cool, place one cake layer on a serving plate. Spread a layer of frosting over the top, then place the second cake layer on top.
10. Frost the top and sides of the cake with the remaining frosting.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 420
Fat: 22g
Saturated Fat: 12g
Cholesterol: 70mg
Sodium: 200mg
Carbohydrates: 53g
Fiber: 1g
Sugar: 37g
Protein: 4g
Substitutions for ingredients:
- You can use regular milk instead of coconut milk.
- You can use walnuts instead of pecans.
- You can use sweetened shredded coconut instead of unsweetened.
Variations:
- You can add a layer of raspberry jam between the cake layers.
- You can top the cake with toasted coconut flakes.
Tips and tricks:
- Make sure to cream the butter and sugar together well to ensure a light and fluffy cake.
- Be careful not to overmix the batter, as this can result in a tough cake.
- Toasting the pecans before adding them to the batter can enhance their flavor.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds.
Presentation ideas:
Decorate the top of the cake with fresh berries or edible flowers.
Garnishes:
Toasted coconut flakes or chopped pecans.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of liquid in the recipe.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces before preparing the cake. Check the expiration date of all ingredients before using them.
Food history:
Coconut and pecans are both popular ingredients in Southern cuisine, and this cake is a classic dessert in the region.
Flavor profiles:
This cake has a sweet and nutty flavor, with a hint of coconut.
Serving suggestions:
Serve the cake as a dessert after a meal or as a sweet treat with coffee or tea.
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