Ingredients with Measurements:
- 1 cup pitted prunes, chopped
- 1 cup boiling water
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sweetened shredded coconut
- 1/2 cup buttermilk
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a small bowl, pour the boiling water over the chopped prunes and let them soak for 10 minutes.
3. In a large mixing bowl, cream the softened 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. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, until everything is well combined.
7. Fold in the soaked prunes and shredded coconut.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake 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 (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 390
Total Fat: 16g
Saturated Fat: 10g
Cholesterol: 77mg
Sodium: 329mg
Total Carbohydrate: 58g
Dietary Fiber: 2g
Sugars: 34g
Protein: 5g
Substitutions for ingredients:
- You can use dried apricots or dates instead of prunes.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Variations:
- You can add chopped nuts, such as pecans or walnuts, to the batter for extra crunch.
- For a boozy twist, soak the prunes in rum or brandy instead of water.
- You can also make this cake in a bundt pan for a more elegant presentation.
Tips and tricks:
- Make sure the prunes are chopped into small pieces so they distribute evenly throughout the cake.
- Don't overmix the batter or the cake will be tough.
- Let the cake cool completely before slicing to prevent it from falling apart.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftover cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a 350°F (180°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Dust the top of the cake with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk.
Garnishes:
Top the cake with whipped cream or a dollop of vanilla ice cream.
Pairings:
Serve this cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit, such as sliced strawberries or raspberries, would make a nice accompaniment to this cake.
Troubleshooting advice:
- If the cake is browning too quickly, cover it loosely with foil.
- If the cake is still wet in the center after the recommended baking time, continue baking it in 5-minute increments until done.
- If the cake is dry, try reducing the baking time or adding a bit more buttermilk to the batter.
Food safety advice:
Make sure to wash your hands and any utensils or equipment before and after handling food. Store leftovers properly to prevent foodborne illness.
Food history:
Prunes have been enjoyed for centuries and are known for their sweet, rich flavor and high fiber content. Coconut is also a popular ingredient in many cuisines, particularly in tropical regions.
Flavor profiles:
This cake is sweet and nutty with a chewy texture from the prunes and coconut.
Serving suggestions:
This cake would make a lovely dessert for a dinner party or a special occasion.
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