Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1 cup crushed pineapple, drained
- ½ cup shredded coconut
Special Equipment Needed:
- 2 9-inch round cake pans
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, mixing until just combined.
5. Add the vanilla extract and mix until combined.
6. Slowly add the flour mixture to the butter mixture, alternating with the coconut milk, and mix until just combined.
7. Gently fold in the crushed pineapple and shredded coconut.
8. Divide the batter evenly between the two prepared cake pans.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 12
Nutritional Information (per serving):
Calories: 350 kcal
Fat: 16 g
Carbohydrates: 45 g
Protein: 4 g
Substitutions for Ingredients
- Coconut milk can be substituted with any other type of milk.
- Crushed pineapple can be substituted with any other type of fruit.
- Shredded coconut can be substituted with any other type of nut.
Variations:
- Add ½ cup of chopped nuts for a crunchy texture.
- Add 1 teaspoon of ground cinnamon for a hint of spice.
- Substitute the vanilla extract with almond extract for a different flavor.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Make sure to mix the batter until just combined, otherwise the cake will be dense.
- To make sure the cake is cooked through, insert a toothpick into the center of the cake and check for any wet batter.
Storage Instructions:
- Store in an airtight container at room temperature for up to 3 days.
- Can be frozen for up to 3 months.
Reheating Instructions:
- Place in a preheated 350°F oven for 10 minutes.
Presentation Ideas:
- Dust with powdered sugar for a decorative touch.
- Serve with a dollop of whipped cream.
- Serve with a scoop of ice cream.
Garnishes:
- Toasted coconut flakes
- Chopped nuts
- Whipped cream
Pairings:
- Fresh fruit
- Ice cream
- Hot fudge sauce
Suggested Side Dishes:
- Fruit salad
- Vanilla custard
- Chocolate mousse
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of coconut milk to the batter.
- If the cake is too dense, make sure to mix the batter until just combined.
Food Safety Advice:
- Make sure all ingredients are at room temperature before starting.
- Make sure to use a clean bowl and utensils when preparing the batter.
- Make sure to wash your hands before and after handling the ingredients.
Food History:
Victoria Sponge Cake is a classic British cake that dates back to the 19th century. It is traditionally served with a cup of tea and is a popular dessert for special occasions.
Flavor Profiles:
This cake has a sweet, coconut-pineapple flavor with a light and fluffy texture.
Serving Suggestions:
- Serve with a cup of tea or coffee.
- Serve with a scoop of ice cream.
- Serve with a dollop of whipped cream.
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