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
- 1/2 cup coconut milk
- 1/4 cup fresh lime juice
- 1 tablespoon lime zest
- 1/2 cup sweetened shredded coconut
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
- Zester
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the coconut milk and lime juice, until everything is well combined.
6. Stir in the lime zest and shredded coconut.
7. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 48g
Protein: 4g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- If you don't have coconut milk, you can use regular milk instead.
- You can use lemon juice instead of lime juice.
- If you don't have sweetened shredded coconut, you can use unsweetened shredded coconut and add an extra tablespoon of sugar to the batter.
Variations:
- You can add 1/2 cup of chopped macadamia nuts to the batter for a crunchy texture.
- You can make a lime glaze by mixing 1/4 cup of lime juice with 1 cup of powdered sugar and drizzling it over the cooled cake.
- You can make a coconut frosting by mixing 1/2 cup of unsalted butter, 2 cups of powdered sugar, 1/4 cup of coconut milk, and 1/2 cup of sweetened shredded coconut until smooth and creamy.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Use fresh lime juice and zest for the best flavor.
- Toast the shredded coconut in a dry skillet over medium heat for a few minutes to enhance its flavor and texture.
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 a preheated oven at 350°F for 5-10 minutes or until warmed through.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with whipped cream and fresh lime slices.
- Sprinkle toasted coconut flakes on top of the cake.
Garnishes:
- Fresh lime slices
- Toasted coconut flakes
- Whipped cream
Pairings:
- Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of coconut milk to the batter.
- If the cake is too moist, try reducing the amount of coconut milk in the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Use fresh ingredients and check for expiration dates.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Coconut cake is a popular dessert in many tropical countries, including the Caribbean and Southeast Asia.
- Lime is a common ingredient in many desserts, especially in Latin American and Caribbean cuisine.
Flavor profiles:
- This cake has a sweet and tangy flavor from the lime juice and zest, with a subtle coconut flavor.
Serving suggestions:
- Serve the cake as a dessert after a meal or as a sweet treat with tea or coffee.
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