Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups sweetened shredded coconut
Special equipment needed:
- 2 (9-inch) round cake pans
- Parchment paper
- Electric mixer
- Offset spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and line the bottom of two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
6. Fold in the shredded coconut.
7. Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
9. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. Once the cakes are cool, frost and assemble the cake as desired.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 330
Fat: 14g
Saturated Fat: 9g
Cholesterol: 65mg
Sodium: 240mg
Carbohydrates: 47g
Fiber: 1g
Sugar: 32g
Protein: 4g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Variations:
- Add 1/2 cup chopped pecans or walnuts to the batter for a nutty flavor and crunch.
- Use coconut milk instead of buttermilk for a more pronounced coconut flavor.
- Add a layer of sliced fresh strawberries or raspberries between the cake layers for a fruity twist.
Tips and tricks:
- Make sure your butter is softened to room temperature before creaming it with the sugar. This will ensure a smooth and fluffy batter.
- Don't overmix the batter once you add the flour mixture. Overmixing can result in a tough cake.
- Toast the shredded coconut before folding it into the batter for a deeper, nuttier flavor.
- For a more professional-looking cake, use a cake leveler to even out the tops of the cake layers before frosting.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
If the cake has been refrigerated, let it come to room temperature before serving. You can also warm individual slices in the microwave for 10-15 seconds.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple, elegant look.
- Pipe rosettes or swirls of frosting around the edge of the cake for a decorative touch.
- Top the cake with toasted coconut flakes or fresh berries for a pop of color.
Garnishes:
- Toasted coconut flakes
- Fresh berries
- Whipped cream
Pairings:
- A cup of hot tea or coffee
- A glass of cold milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dense, make sure you're not overmixing the batter or using expired baking powder or baking soda.
- If the cake is dry, try reducing the baking time or adding a tablespoon of vegetable oil to the batter.
- If the cake is too sweet, reduce the amount of sugar in the recipe by 1/4 cup.
Food safety advice:
- Make sure to properly store the cake to prevent spoilage.
- Use clean hands and utensils when handling the ingredients to prevent contamination.
Food history:
Coconut cake is a popular dessert in the southern United States, where coconut palms grow abundantly. It is often served at special occasions such as weddings and birthdays.
Flavor profiles:
This coconut cake is sweet, moist, and nutty, with a subtle coconut flavor.
Serving suggestions:
Serve the cake as a dessert after a meal or as a sweet treat with a cup of tea or coffee.
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