Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup shredded coconut
- 1/2 cup sea grape puree
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Blender or food processor
Step-by-step instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch cake pan and line it with parchment paper.
2. In a blender or food processor, puree the sea grapes until smooth. Set aside.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
5. Add the sea grape puree to the butter mixture and beat until well combined.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.
7. Stir in the shredded coconut and vanilla extract.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 50-55 minutes
Temperature:
Preheat oven to 350°F (175°C).
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 320
Fat: 16g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 270mg
Carbohydrates: 42g
Fiber: 2g
Sugar: 27g
Protein: 4g
Substitutions for ingredients:
- Sea grape puree can be substituted with any other fruit puree.
- Shredded coconut can be substituted with desiccated coconut or coconut flakes.
Variations:
- Add chopped nuts or dried fruit to the batter for added texture and flavor.
- Top the cake with a cream cheese frosting or whipped cream for a decadent dessert.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Do not overmix the batter as it can result in a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before frosting or serving.
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 (175°C) for 5-10 minutes or until warmed through.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with fresh sea grapes or coconut flakes for a tropical touch.
Garnishes:
- Fresh sea grapes
- Coconut flakes
- Powdered sugar
Pairings:
- Serve the cake with a cup of coffee or tea for a midday treat.
- Pair the cake with a glass of white wine for a dessert pairing.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding more buttermilk to the batter.
- If the cake is too wet, reduce the amount of sea grape puree in the recipe.
Food safety advice:
- Make sure to wash the sea grapes thoroughly before pureeing them.
- Store the cake in an airtight container to prevent contamination.
Food history:
Sea grapes are a type of seaweed that are commonly found in tropical regions. They are often used in Caribbean and Asian cuisine for their unique flavor and texture.
Flavor profiles:
This Sea Grape and Coconut Cake is sweet and tropical with a hint of tanginess from the sea grapes.
Serving suggestions:
Serve the cake as a dessert or 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