Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup jelly palm fruit, chopped
- 1/4 cup shredded coconut
Special equipment needed:
- 9-inch cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
4. Beat in the eggs, one at a time, until well combined.
5. Add the dry ingredients to the wet ingredients in three parts, alternating with the milk and vanilla extract, beginning and ending with the dry ingredients.
6. Fold in the chopped jelly palm fruit and shredded coconut.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- Preheat oven to 350°F (180°C)
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 310
- Fat: 14g
- Saturated Fat: 9g
- Cholesterol: 75mg
- Sodium: 210mg
- Carbohydrates: 42g
- Fiber: 1g
- Sugar: 29g
- Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version of the cake.
- Jelly palm fruit can be substituted with any other fruit of your choice.
Variations:
- Add a teaspoon of cinnamon to the batter for a spiced version of the cake.
- Top the cake with whipped cream or cream cheese frosting for a more decadent dessert.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Use a serrated knife to chop the jelly palm fruit to avoid squishing it.
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 in the oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple yet elegant presentation.
Garnishes:
- Top the cake with fresh whipped cream and a sprinkle of shredded coconut for a tropical twist.
Pairings:
- Serve the cake with a cup of hot tea or coffee for a cozy afternoon treat.
Suggested side dishes:
- Fresh fruit salad or a scoop of vanilla ice cream would pair well with this cake.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil for the remaining baking time.
- If the cake is not cooked through, bake it for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash the jelly palm fruit thoroughly before chopping it.
Food history:
- Jelly palm fruit is a tropical fruit native to South America and is commonly used in desserts and drinks.
Flavor profiles:
- This cake has a sweet and tropical flavor with a hint of coconut.
Serving suggestions:
- Serve the cake on a cake stand for a more festive presentation.
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