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 teaspoon vanilla extract
- 1 cup coconut milk
- 1/2 cup sweetened shredded coconut
- 1/4 cup lime juice
- 1 tablespoon lime zest
- 1 cup fresh raspberries
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Zester
Step-by-step instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan and set aside.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Add the flour mixture to the butter mixture alternately with the coconut milk, beginning and ending with the flour mixture. Stir in shredded coconut, lime juice, and lime zest.
5. Fold in raspberries gently.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 30-35 minutes or until a toothpick inserted in the center 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 and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 358
Fat: 16g
Saturated Fat: 11g
Cholesterol: 71mg
Sodium: 221mg
Potassium: 223mg
Carbohydrates: 49g
Fiber: 2g
Sugar: 28g
Protein: 4g
Substitutions for ingredients:
- You can use frozen raspberries instead of fresh raspberries.
- You can use lime extract instead of lime juice and zest.
Variations:
- You can add chopped nuts to the batter for extra crunch.
- You can use blueberries or blackberries instead of raspberries.
Tips and tricks:
- Make sure to cream the butter and sugar until light and fluffy to ensure a tender cake.
- Do not overmix the batter once the flour is added, or the cake will be tough.
- If the cake is browning too quickly, cover it with foil halfway through baking.
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 350°F oven for 5-10 minutes or until warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Top the cake with whipped cream and fresh raspberries.
Garnishes:
- Fresh raspberries
- Lime wedges
- Shredded coconut
Pairings:
- Vanilla ice cream
- Whipped cream
- Fresh fruit salad
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Green salad
Troubleshooting advice:
- If the cake is not rising properly, make sure your baking powder is fresh.
- If the cake is too dry, try adding a tablespoon of sour cream to the batter.
Food safety advice:
- Make sure to wash your hands and all equipment thoroughly before starting to bake.
- Use fresh ingredients and check expiration dates.
Food history:
- Coconut cake is a traditional dessert in many cultures, including the Caribbean and Southern United States.
Flavor profiles:
- Sweet, tangy, and tropical.
Serving suggestions:
- Serve the cake as a dessert after a meal or as a sweet treat with coffee or tea.
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