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
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups sweetened shredded coconut
Special Equipment Needed:
- 9-inch round cake pans
- Electric mixer
- Mixing bowls
- Whisk
- Rubber 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 until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Beat in the vanilla extract.
6. Add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture.
7. Fold in the shredded coconut.
8. Divide the batter between the prepared pans and spread evenly.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Let 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 slices
Nutritional Information: TBD
Substitutions for Ingredients
- Unsalted butter can be substituted for salted butter.
- Coconut milk can be substituted for buttermilk.
- Sweetened shredded coconut can be substituted for unsweetened shredded coconut.
Variations:
- Add 1 cup of chopped nuts or dried fruit to the batter.
- Substitute almond extract for the vanilla extract.
- Add 1/2 cup of cocoa powder to the batter for a chocolate version.
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning.
- Grease and flour the pans well to ensure the cake will come out easily.
- Let the cake cool completely before frosting.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Frost the cake with a coconut buttercream frosting and top with toasted coconut flakes.
- Dust with powdered sugar and top with fresh berries.
- Drizzle with a simple glaze made with powdered sugar and coconut milk.
Garnishes:
- Toasted coconut flakes
- Fresh berries
- Powdered sugar
Pairings:
- Coconut cake pairs well with tropical fruits such as pineapple, mango, and papaya.
- It also pairs well with a cup of coffee or tea.
Suggested Side Dishes:
- Coconut Rice
- Fruit Salad
- Tropical Smoothie
Troubleshooting Advice:
- If the cake is overbaked, it will be dry. Check the cake for doneness after 25 minutes of baking.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Wash hands and all utensils before and after handling raw ingredients.
Food History:
Coconut cake is believed to have originated in the Caribbean and is a popular dessert in the region.
Flavor Profiles:
This cake is sweet and coconut-y with a light and fluffy texture.
Serving Suggestions:
Serve the cake with a scoop of coconut ice cream or a dollop of whipped cream.
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