Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup coconut flour
- 1/2 cup unsweetened shredded coconut
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup coconut milk
- 1/4 cup freshly squeezed limequat juice
- 1 tbsp lime zest
- 1/2 tsp vanilla extract
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Zester
- Juicer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, coconut flour, shredded coconut, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Add the coconut milk, limequat juice, lime zest, and vanilla extract, and beat until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 342
Fat: 17g
Saturated Fat: 11g
Cholesterol: 75mg
Sodium: 272mg
Carbohydrates: 45g
Fiber: 3g
Sugar: 26g
Protein: 4g
Substitutions for ingredients:
- You can substitute lime juice for the limequat juice.
- You can use regular milk instead of coconut milk.
- You can use regular all-purpose flour instead of coconut flour.
Variations:
- Add 1/2 cup of chopped macadamia nuts to the batter for added crunch.
- Top the cake with a lime glaze made with powdered sugar and lime juice.
- Add 1/2 cup of white chocolate chips to the batter for added sweetness.
Tips and tricks:
- Make sure to properly measure your flour using the spoon and level method to avoid a dense cake.
- Toast the shredded coconut before adding it to the batter for added flavor.
- Use room temperature ingredients to ensure a smooth batter.
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 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Dust the top of the cake with powdered sugar and top with lime slices and shredded coconut.
Garnishes:
Lime slices and shredded coconut.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dense, make sure to properly measure your flour and not overmix the batter.
- If the cake is too dry, try adding an extra tablespoon of coconut milk to the batter.
Food safety advice:
Make sure to properly store the cake in an airtight container to avoid any contamination.
Food history:
Coconut cake is a popular dessert in many tropical regions, including the Caribbean and Southeast Asia.
Flavor profiles:
The cake has a sweet and nutty flavor from the coconut and a tangy kick from the limequat juice.
Serving suggestions:
Serve the cake as a dessert or as a sweet breakfast treat.
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