Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 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 shredded coconut
- 1/2 cup mashed mammee apple
Special equipment needed:
- 2 9-inch round cake pans
- Electric mixer
- Mixing bowls
- Spatula
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, and mix until just combined.
7. Fold in the shredded coconut and mashed mammee apple.
8. Divide the batter evenly between the prepared pans.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 350
- Fat: 16g
- Carbohydrates: 48g
- Protein: 4g
- Fiber: 1g
Substitutions for ingredients:
- You can substitute the all-purpose flour with gluten-free flour for a gluten-free version of the cake.
- You can substitute the unsalted butter with coconut oil for a dairy-free version of the cake.
Variations:
- You can add chopped nuts, such as pecans or almonds, to the batter for added texture.
- You can add a layer of whipped cream or frosting between the two cake layers for a more decadent dessert.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Do not overmix the batter, as this can result in a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
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 the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Top the cake with fresh fruit, such as sliced strawberries or kiwi.
Garnishes:
- Shredded coconut
- Chopped nuts
- Fresh fruit
Pairings:
- Serve the cake with a cup of coffee or tea for a delicious afternoon treat.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of coconut oil to the batter.
- If the cake is too moist, try reducing the amount of coconut milk in the recipe.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before and after handling food.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Mammee apple is a tropical fruit that is native to the Caribbean and Central America. It is often used in desserts and drinks.
Flavor profiles:
- The cake has a sweet and tropical flavor, with hints of coconut and mammee apple.
Serving suggestions:
- Serve the cake on a cake stand for a more elegant presentation.
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