Desserts > Cake > Coconut Cakes

Dragon Fruit Coconut Cake Recipe

Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup coconut milk
- 1/2 cup dragon fruit puree
- 1/2 cup shredded coconut

Special equipment needed:
- 8-inch cake pan
- Electric mixer
- Mixing bowls
- Spatula
- Whisk

Step-by-step instructions:

1. Preheat the oven to 350°F (180°C). Grease an 8-inch cake pan and set aside.

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

3. In another mixing bowl, cream together the butter and sugar until light and fluffy.

4. Add the eggs one at a time, beating well after each addition.

5. Add the flour mixture to the butter mixture in three parts, alternating with the coconut milk and dragon fruit puree.

6. Fold in the shredded coconut.

7. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

8. Remove the cake from the oven and let it cool in the pan for 10 minutes.

9. Remove the cake from the pan and let it cool completely on a wire rack.


Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings

Nutritional information:
Calories: 290
Fat: 14g
Carbohydrates: 38g
Protein: 3g
Sodium: 185mg
Sugar: 25g

Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
- Dragon fruit puree can be substituted with any other fruit puree of your choice.
- Coconut milk can be substituted with any other plant-based milk.

Variations:
- Add chopped nuts or dried fruits to the batter for added texture and flavor.
- Top the cake with whipped cream or frosting for a more decadent dessert.

Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Use fresh dragon fruit for the puree for the best flavor.
- 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:
Reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F (180°C) for 5-10 minutes.

Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with fresh fruit or edible flowers for a pop of color.

Garnishes:
- Fresh fruit
- Edible flowers
- Shredded coconut

Pairings:
- Serve the cake with a cup of tea or coffee for a perfect afternoon treat.

Suggested side dishes:
- Fresh fruit salad
- Coconut ice cream

Troubleshooting advice:
- If the cake is too dry, add more coconut milk to the batter.
- If the cake is too moist, reduce the amount of dragon fruit puree.

Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash your hands and all utensils before starting.

Food history:
Dragon fruit, also known as pitaya, is native to Central and South America. It is now grown in many tropical regions around the world, including Southeast Asia.

Flavor profiles:
The dragon fruit coconut cake has a sweet and tropical flavor with a nutty undertone from the shredded coconut.

Serving suggestions:
Serve the dragon fruit coconut cake as a dessert or as a sweet treat with a cup of tea or coffee.

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Taste: Sweet, Tropical, Creamy, Coconutty