Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1/2 cup guava puree
- 1/2 cup shredded coconut
Special equipment needed:
- 9-inch cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk and guava puree.
6. Fold in the shredded coconut.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 347
Fat: 16g
Saturated Fat: 11g
Cholesterol: 70mg
Sodium: 190mg
Carbohydrates: 47g
Fiber: 1g
Sugar: 28g
Protein: 4g
Substitutions for ingredients:
- You can use any type of fruit puree instead of guava puree.
- You can use almond milk or regular milk instead of coconut milk.
Variations:
- You can add chopped nuts to the batter for extra crunch.
- You can add a layer of whipped cream or frosting between the cake layers.
- You can top the cake with fresh fruit or coconut flakes.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Don't overmix the batter, or the cake will be tough.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Allow the cake to cool completely before frosting or adding any toppings.
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 or until warm.
Presentation ideas:
Serve the cake on a cake stand or plate. You can dust the top with powdered sugar or add a dollop of whipped cream.
Garnishes:
Fresh fruit or coconut flakes.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, try adding more guava puree or coconut milk to the batter.
- If the cake is too moist, try reducing the amount of guava puree or coconut milk.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cake. Store the cake in an airtight container to prevent contamination.
Food history:
Guava is a tropical fruit that originated in Central America. It is now grown in many parts of the world, including the Caribbean, South America, and Asia.
Flavor profiles:
The cake has a sweet and fruity flavor with a hint of coconut.
Serving suggestions:
Serve the cake as a dessert or a sweet snack.
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