Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1/2 cup coconut flakes
- 1/2 cup sweetened condensed milk
- 1/2 cup shredded coconut
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°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 a large bowl, cream together the butter and sugar 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 mix until combined.
6. Slowly add the flour mixture to the butter mixture, alternating with the coconut milk, until all ingredients are incorporated.
7. Fold in the coconut flakes, sweetened condensed milk, and shredded coconut.
8. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 300
Fat: 14g
Carbohydrates: 37g
Protein: 5g
Substitutions for Ingredients
- Butter: can be substituted with vegan butter or coconut oil
- Coconut milk: can be substituted with almond milk or oat milk
- Coconut flakes: can be substituted with chopped almonds or walnuts
Variations:
- Add 1/2 cup of chopped pineapple to the batter for a tropical twist
- Add 1/2 cup of chocolate chips for a chocolate coconut cake
Tips and Tricks:
- Make sure to grease and flour the cake pan before pouring in the batter to ensure the cake does not stick.
- Let the cake cool completely before cutting and serving.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 10 minutes, or until heated through.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and a sprinkle of shredded coconut.
- Slice the cake and serve with a scoop of ice cream and a drizzle of caramel sauce.
Garnishes:
- Toasted coconut flakes
- Chopped nuts
- Whipped cream
- Chocolate shavings
Pairings:
- Fresh fruit
- Ice cream
- Coffee
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Grilled chicken
Troubleshooting Advice:
- If the cake is not baking evenly, rotate the cake pan halfway through baking.
- If the cake is browning too quickly, cover the top with foil.
Food Safety Advice:
- Make sure all ingredients are at room temperature before mixing.
- Wash your hands before and after handling the cake.
Food History:
The origins of this cake are unknown, but it is believed to have originated in Santiago, Chile.
Flavor Profiles:
This cake has a sweet and nutty flavor with hints of coconut.
Serving Suggestions:
- Serve the cake as a dessert after a meal.
- Serve the cake as a snack with a cup of tea or coffee.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine