Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup coconut milk
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate large mixing bowl, cream the butter with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Add the flour mixture to the butter mixture in three parts, alternating with the coconut milk and vanilla extract. Mix until just combined.
5. Fold in the shredded coconut with a spatula.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Serve the cake at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 50-55 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 360
Fat: 17g
Saturated Fat: 12g
Cholesterol: 70mg
Sodium: 290mg
Carbohydrates: 49g
Fiber: 1g
Sugar: 29g
Protein: 4g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- You can use coconut oil instead of butter for a dairy-free version.
- You can use unsweetened shredded coconut instead of sweetened if you prefer a less sweet cake.
Variations:
- You can add 1/2 cup of chopped macadamia nuts to the batter for a tropical twist.
- You can frost the cake with cream cheese frosting or whipped cream for a decadent dessert.
Tips and tricks:
- Make sure to cream the butter until light and fluffy to ensure a tender cake.
- Do not overmix the batter, or the cake will be tough.
- Toast the shredded coconut before adding it to the batter for a nuttier flavor.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the cake in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Dust the cake with powdered sugar or top it with whipped cream and toasted coconut flakes.
Garnishes:
Toasted coconut flakes, fresh berries, or edible flowers.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too dense, make sure to measure the flour accurately and not overmix the batter.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before preparing the cake.
Food history:
Coconut cake is a popular dessert in many tropical countries, including the Caribbean and Southeast Asia.
Flavor profiles:
The cake has a sweet and nutty flavor, with a moist and tender texture.
Serving suggestions:
Serve the cake as a dessert or a sweet treat with coffee or tea.
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Region: Fijian