Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup coconut milk
- 1/2 cup shredded coconut
- 1 cup fresh strawberries, chopped
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and set aside.
2. In a medium bowl, whisk together the all-purpose flour, coconut flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, and mix until just combined.
6. Fold in the shredded coconut and chopped strawberries.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. 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
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 15g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 270mg
Carbohydrates: 43g
Fiber: 3g
Sugar: 26g
Protein: 4g
Substitutions for ingredients:
- You can use regular milk instead of coconut milk.
- You can use frozen strawberries instead of fresh ones.
Variations:
- You can add a layer of whipped cream or cream cheese frosting between the cake layers.
- You can substitute the strawberries with other berries, such as raspberries or blueberries.
- You can add a tablespoon of lemon zest to the batter for a citrusy twist.
Tips and tricks:
- Make sure all the ingredients are at room temperature before starting.
- Do not overmix the batter, as this can result in a tough cake.
- Use a serrated knife to slice the cake for a clean cut.
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 for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Top the cake with fresh strawberries and shredded coconut.
- Serve the cake with a dollop of whipped cream.
Garnishes:
- Fresh strawberries
- Shredded coconut
- Whipped cream
Pairings:
- Coffee
- Tea
- Sparkling water
Suggested side dishes:
- Fresh fruit salad
- Green salad
- Grilled vegetables
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of coconut milk.
Food safety advice:
- Make sure to wash the strawberries before using them.
- Store the cake in an airtight container to prevent contamination.
Food history:
Coconut cake is a popular dessert in many tropical countries, where coconuts are abundant. The addition of strawberries adds a sweet and tangy flavor to the cake.
Flavor profiles:
Sweet, nutty, and fruity.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
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