Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1/2 cup shredded coconut
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Medium bowl
- 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, and salt.
3. In a separate 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 dry ingredients to the wet ingredients and mix until just combined.
7. Add the coconut milk and mix until just combined.
8. Fold in the shredded coconut.
9. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10 slices
Nutritional Information:
Calories: 250
Fat: 12g
Carbohydrates: 32g
Protein: 3g
Substitutions for Ingredients:
- All-purpose flour: can be substituted with gluten-free flour
- Unsalted butter: can be substituted with vegan butter
- Granulated sugar: can be substituted with coconut sugar
- Eggs: can be substituted with flax eggs
- Coconut milk: can be substituted with almond milk
Variations:
- Add 1/2 cup of chopped nuts to the batter
- Add 1/2 cup of chocolate chips to the batter
- Add 1 teaspoon of ground cinnamon to the batter
Tips and Tricks:
- Make sure to cream the butter and sugar together until light and fluffy for a light and airy cake.
- Make sure to mix the batter until just combined, otherwise the cake will be dense.
- For a more intense coconut flavor, add 1 teaspoon of coconut extract to the batter.
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 warmed through.
Presentation Ideas:
- Dust with powdered sugar
- Drizzle with melted chocolate
- Top with toasted coconut flakes
Garnishes:
- Whipped cream
- Fresh berries
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Coconut ice cream
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dense, make sure to mix the batter until just combined.
- If the cake is too dry, make sure to use full-fat coconut milk.
Food Safety Advice:
- Make sure all ingredients are at room temperature before baking.
- Make sure to use a thermometer to check the internal temperature of the cake before serving.
Food History:
Sonho de Coco is a traditional Brazilian cake made with coconut milk and shredded coconut. It is believed to have originated in the state of Bahia in the early 20th century.
Flavor Profiles:
This cake has a light and fluffy texture with a subtle coconut flavor.
Serving Suggestions:
This cake is best served with a cup of coffee or tea.
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Region: Brazilian