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
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon pure vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup sweetened shredded coconut
Special Equipment Needed:
- 9-inch round cake pan
- Stand mixer or hand mixer
- Whisk
- Rubber spatula
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating until fully incorporated.
5. Add the milk and vanilla extract and mix until combined.
6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Fold in the chocolate chips and shredded coconut.
8. Pour the batter into the prepared pan and spread evenly.
9. 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 turning out onto a wire rack to cool completely.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 350 degrees F
Serving Size: 8-10
Nutritional Information:
Calories: 300
Fat: 14 g
Carbohydrates: 36 g
Protein: 5 g
Substitutions for Ingredients:
- Unsalted butter: can be substituted with vegan butter
- Whole milk: can be substituted with almond milk or oat milk
- Semi-sweet chocolate chips: can be substituted with dark chocolate chips
Variations:
- Add 1/2 cup of chopped nuts for a crunchy texture
- Substitute the chocolate chips with white chocolate chips
- Add 1/2 cup of dried fruit for a fruity flavor
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar
- Do not overmix the batter
- Let the cake cool completely before serving
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350 degrees F for 5-7 minutes.
Presentation Ideas:
- Dust with powdered sugar
- Drizzle with melted chocolate
- Top with fresh berries
Garnishes:
- Chopped nuts
- Coconut flakes
- Chocolate shavings
Pairings:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Grilled chicken
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too moist, add a tablespoon of flour to the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Make sure to use a clean bowl and utensils when preparing the batter.
- Make sure to cook the cake until a toothpick inserted into the center comes out clean.
Food History:
Pan de Monja is a traditional Mexican cake that is believed to have originated in the state of Jalisco. It is a light and fluffy cake that is often served with a cup of hot coffee or tea.
Flavor Profiles:
This cake has a sweet and nutty flavor with hints of coconut and chocolate.
Serving Suggestions:
This cake is best served warm with a dollop of whipped cream or a scoop of ice cream.
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Taste: Sweet, Chocolatey, Coconutty, Rich