Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 kiwifruits, peeled and sliced
Special equipment needed:
- 9-inch cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Grease the cake pan with butter and dust it with flour.
3. In a large mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until well combined.
7. Fold in the shredded coconut.
8. Pour the batter into the prepared cake pan and smooth the top.
9. Arrange the sliced kiwifruits on top of the batter.
10. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
11. Remove from the oven and let the cake cool in the pan for 10 minutes.
12. Transfer the cake to a wire rack and let it cool completely before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 50-55 minutes
Temperature:
350°F (175°C)
Serving size:
8 servings
Nutritional information:
Calories: 273
Fat: 14g
Saturated Fat: 9g
Cholesterol: 74mg
Sodium: 292mg
Carbohydrates: 33g
Fiber: 2g
Sugar: 18g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Brown sugar can be used instead of granulated sugar.
- Margarine can be used instead of butter.
- Pineapple slices or mango slices can be used instead of kiwifruits.
Variations:
- Add 1/2 teaspoon of vanilla extract to the batter for extra flavor.
- Add 1/4 cup of chopped nuts to the batter for extra crunch.
- Add 1/4 cup of raisins to the batter for extra sweetness.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Do not overmix the batter to avoid a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before slicing it to avoid crumbling.
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 (175°C) for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand or plate and dust it with powdered sugar.
Garnishes:
Garnish the cake with fresh kiwifruit slices and shredded coconut.
Pairings:
Serve the cake with a cup of tea or coffee.
Suggested side dishes:
Serve the cake with a side of fresh fruit salad.
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too moist, bake it for an additional 5-10 minutes.
Food safety advice:
Make sure to wash the kiwifruits thoroughly before peeling and slicing them.
Food history:
Kiwifruit is native to China and was originally known as the Chinese gooseberry. It was introduced to New Zealand in the early 20th century and was renamed kiwifruit in honor of the country's national bird, the kiwi.
Flavor profiles:
The cake has a sweet and nutty flavor with a hint of tanginess from the kiwifruits.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat for afternoon tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A