Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup freshly grated cucumber
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- ½ cup buttermilk
- 2 tablespoons freshly squeezed lime juice
For the Coconut Cream Cheese Frosting:
- 8 ounces cream cheese, at room temperature
- ½ cup unsalted butter, at room temperature
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- ¼ cup sweetened shredded coconut
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowls
- Whisk
- Grater
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of an electric mixer, beat together the granulated sugar, light brown sugar, and vegetable oil until light and fluffy. Add the eggs, one at a time, beating until fully incorporated.
4. Add the grated cucumber, vanilla extract, and shredded coconut and mix until combined.
5. Add the dry ingredients in three parts, alternating with the buttermilk and lime juice. Beat until just combined.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
For the Coconut Cream Cheese Frosting:
1. In the bowl of an electric mixer, beat together the cream cheese and butter until light and fluffy.
2. Add the confectioners’ sugar, vanilla extract, and coconut extract and mix until combined.
3. Spread the frosting over the cooled cake and sprinkle with the shredded coconut.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 545
Fat: 28g
Carbohydrates: 66g
Protein: 6g
Substitutions for Ingredients
- Granulated sugar: You can use coconut sugar or maple syrup instead.
- Light brown sugar: You can use dark brown sugar or coconut sugar instead.
- Vegetable oil: You can use melted coconut oil or olive oil instead.
- Buttermilk: You can use almond milk or coconut milk instead.
Variations:
- For a vegan version, use vegan cream cheese and vegan butter in the frosting.
- For a gluten-free version, use gluten-free all-purpose flour.
Tips and Tricks:
- Make sure the cream cheese and butter are at room temperature before making the frosting.
- Grate the cucumber on the finest setting of a box grater for the best texture.
Storage Instructions:
The cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cake can be reheated in the microwave for 30 seconds or in the oven at 350°F for 5 minutes.
Presentation Ideas:
- Decorate the cake with fresh berries or edible flowers.
- Serve the cake with a dollop of whipped cream or a scoop of ice cream.
Garnishes:
- Toasted coconut flakes
- Chopped nuts
- Fresh berries
Pairings:
- Fresh fruit
- Ice cream
- Whipped cream
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk or almond milk.
- If the cake is too wet, add a few tablespoons of all-purpose flour.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Refrigerate any leftovers promptly.
Food History:
Coconut cake is a classic dessert that has been enjoyed for centuries. It is believed to have originated in the Caribbean, where coconuts are abundant.
Flavor Profiles:
This cake has a sweet and nutty flavor from the coconut and a bright and refreshing flavor from the cucumber and lime juice.
Serving Suggestions:
This cake is best served at room temperature. It can be served as is or with a dollop of whipped cream or a scoop of ice cream.
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