Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup pinolillo (ground toasted cornmeal)
- 1 cup shredded coconut
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour a 9-inch cake pan.
2. In a mixing bowl, combine the flour, pinolillo, shredded coconut, sugar, baking powder, baking soda, and salt. Mix well.
3. In another mixing bowl, beat the vegetable oil and eggs with an electric mixer until well combined.
4. Add the buttermilk and vanilla extract to the egg mixture and mix well.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared cake pan and smooth the surface with a spatula.
7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes.
9. Remove the cake from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes one 9-inch cake, which serves 8-10 people.
Nutritional information:
Calories per serving: 360
Fat: 18g
Carbohydrates: 47g
Protein: 4g
Sodium: 290mg
Sugar: 29g
Substitutions for ingredients:
- Pinolillo can be substituted with cornmeal or masa harina.
- Shredded coconut can be substituted with desiccated coconut or coconut flakes.
- Buttermilk can be substituted with regular milk or yogurt.
Variations:
- Add chopped nuts or dried fruit to the batter for extra texture and flavor.
- Replace the vanilla extract with almond or coconut extract for a different flavor profile.
- Top the cake with whipped cream or frosting for a more decadent dessert.
Tips and tricks:
- Make sure to grease and flour the cake pan well to prevent the cake from sticking.
- Use room temperature eggs and buttermilk for best results.
- Do not overmix the batter, as this can result in a tough cake.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds or until warm.
Presentation ideas:
Serve the cake on a cake stand or plate and dust with powdered sugar for a simple presentation.
Garnishes:
Top the cake with fresh berries or toasted coconut flakes for a colorful and flavorful garnish.
Pairings:
Serve the cake with a cup of coffee or tea for a delicious afternoon treat.
Suggested side dishes:
The cake can be served as a dessert on its own, but it also pairs well with vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of buttermilk or adding a tablespoon of flour to the batter.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the cake.
Food history:
Pinolillo is a traditional drink and ingredient in Central America, made from toasted cornmeal and cocoa powder. This recipe combines pinolillo with coconut to create a unique and flavorful cake.
Flavor profiles:
This cake has a slightly nutty and toasty flavor from the pinolillo, with a sweet and tropical flavor from the coconut.
Serving suggestions:
Serve the cake as a dessert or snack, with a cup of coffee or tea.
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