Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1/2 cup shredded coconut
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Rolling pin
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan with butter and line with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Slowly add the flour mixture to the butter mixture, mixing until just combined.
7. Add the coconut milk and mix until just combined.
8. Fold in the shredded coconut.
9. Spread the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 250
Fat: 13g
Carbohydrates: 28g
Protein: 4g
Substitutions for Ingredients:
- Butter: Can be substituted with margarine or coconut oil.
- Coconut Milk: Can be substituted with almond milk or soy milk.
- Shredded Coconut: Can be substituted with finely chopped nuts or dried fruit.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter for added flavor and texture.
- Drizzle with melted chocolate or caramel sauce.
Tips and Tricks:
- Make sure the butter is softened before adding it to the batter.
- Let the cake cool completely before slicing and serving.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Serve with a dollop of whipped cream or ice cream.
- Sprinkle with powdered sugar or shredded coconut.
Garnishes:
- Whipped cream
- Ice cream
- Powdered sugar
- Shredded coconut
Pairings:
- Fresh fruit
- Chocolate sauce
- Caramel sauce
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of coconut milk to the batter.
- If the cake is too moist, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Make sure the cake is completely cooled before slicing and serving.
Food History:
Milhoja de Coco is a traditional Spanish dessert that dates back to the 19th century. It is made with layers of flaky pastry and coconut custard, and is often served with a dollop of whipped cream or ice cream.
Flavor Profiles:
Milhoja de Coco has a sweet and coconutty flavor with a light and flaky texture.
Serving Suggestions:
Milhoja de Coco can be served as a dessert or snack. It pairs well with fresh fruit, chocolate sauce, or caramel sauce.
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