Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup raspberry jam
- 1/4 cup milk
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract
Special equipment needed:
- 8-inch cake pan
- Parchment paper
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease an 8-inch cake pan and line it with parchment paper.
2. In a medium bowl, whisk together the flour, shredded coconut, baking powder, and salt.
3. In a separate large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and raspberry jam and mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 25-30 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.
10. Once the cake has cooled, dust with powdered sugar and garnish with fresh raspberries and shredded coconut.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 300
Fat: 15g
Carbohydrates: 38g
Protein: 4g
Substitutions for ingredients:
- You can use sweetened shredded coconut instead of unsweetened if you prefer a sweeter cake.
- You can substitute the raspberry jam with any other fruit jam of your choice.
Variations:
- You can add chopped nuts, such as almonds or pecans, to the batter for added texture.
- You can add a layer of whipped cream or cream cheese frosting between the cake layers for a more decadent dessert.
Tips and tricks:
- Make sure to cream the butter and sugar together until light and fluffy to ensure a tender cake.
- Don't overmix the batter once you add the dry ingredients to avoid a tough cake.
- To make the cake more moist, you can brush the layers with a simple syrup made with equal parts sugar and water.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and place it in a preheated 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
Serve the cake on a cake stand or platter and garnish with fresh raspberries and shredded coconut.
Garnishes:
Fresh raspberries and shredded coconut
Pairings:
This cake pairs well with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Make sure to check it with a toothpick before removing it from the oven.
- If the cake is too dense, you may have overmixed the batter or not added enough baking powder.
Food safety advice:
Make sure to store the cake in an airtight container to prevent it from drying out or becoming contaminated.
Food history:
Coconut cake is a popular dessert in many cultures, including the Caribbean and Southeast Asia. The addition of raspberry jam adds a fruity twist to this classic dessert.
Flavor profiles:
This cake has a sweet and nutty flavor from the coconut and a tartness from the raspberry jam.
Serving suggestions:
Serve this cake as a dessert after a meal or as a sweet treat with a cup of tea or coffee.
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