Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup shredded coconut
- 1/2 cup chopped nougat candy
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan with butter or cooking spray.
2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add in the eggs, one at a time, and beat until well combined.
4. In a separate bowl, sift together the flour and baking powder.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, until a smooth batter forms.
6. Stir in the vanilla extract, shredded coconut, and chopped nougat candy.
7. Pour the batter into the prepared cake pan and smooth out 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. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 310
Fat: 14g
Carbohydrates: 42g
Protein: 4g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but adjust the amount of salt in the recipe accordingly.
- You can use sweetened or unsweetened shredded coconut, depending on your preference.
- You can use any type of chopped candy or nuts in place of the nougat candy.
Variations:
- You can add a layer of frosting or whipped cream on top of the cake for added sweetness.
- You can use almond or coconut extract instead of vanilla extract for a different flavor.
- You can add a tablespoon of rum or brandy to the batter for an adult twist.
Tips and tricks:
- Make sure your butter is softened to room temperature before creaming it with the sugar.
- Don't overmix the batter once you've added the flour mixture, or the cake will become tough.
- Toast the shredded coconut before adding it to the batter for a nuttier flavor.
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 (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Dust the top of the cake with powdered sugar or sprinkle with additional shredded coconut before serving.
Garnishes:
Top the cake with whipped cream, fresh berries, or a drizzle of chocolate sauce.
Pairings:
Serve the cake with a cup of coffee or tea for a sweet afternoon treat.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream make great accompaniments to this cake.
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of milk to the batter.
- If the cake is too moist or undercooked, bake it for an additional 5-10 minutes.
Food safety advice:
Make sure to properly store the cake in an airtight container to prevent any contamination.
Food history:
Nougat is a traditional candy made from sugar, honey, and nuts, and is often used in desserts like this cake.
Flavor profiles:
This cake has a sweet and nutty flavor, with a chewy texture from the nougat candy.
Serving suggestions:
Serve this cake as a dessert or as a sweet treat with coffee or tea.
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