Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk
- 2 cups fresh plums, pitted and sliced
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a mixing bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt.
3. In a separate mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Mix until just combined.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Arrange the sliced plums on top of the batter, pressing them lightly into the batter.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 320
Total fat: 14g
Saturated fat: 9g
Cholesterol: 70mg
Sodium: 270mg
Total carbohydrates: 46g
Dietary fiber: 2g
Total sugars: 30g
Protein: 4g
Substitutions for ingredients:
- You can substitute the fresh plums with canned or frozen plums.
- If you don't have buttermilk, you can make your own by adding 1 tbsp of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Variations:
- You can add a teaspoon of cinnamon to the batter for a spiced flavor.
- You can substitute the shredded coconut with chopped nuts for a nutty flavor.
Tips and tricks:
- Make sure your butter is softened before creaming it with the sugar.
- Don't overmix the batter or the cake will be tough.
- 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 a preheated oven at 350°F for 10-15 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple presentation.
- Serve the cake with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Top the cake with fresh plum slices or shredded coconut.
Pairings:
- Serve the cake with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
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.
Food safety advice:
- Make sure to wash your hands and all cooking utensils before preparing the cake.
- Check the expiration date of all ingredients before using them.
Food history:
- Plum and coconut cake is a popular dessert in many countries, including Australia and New Zealand.
Flavor profiles:
- This cake has a sweet and fruity flavor from the plums, with a nutty and slightly tropical flavor from the coconut.
Serving suggestions:
- Serve the cake as a dessert or as a sweet snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A