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 white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup shredded coconut
- 1/2 cup sweetened condensed milk
- 1/2 cup heavy cream
- 1/2 teaspoon coconut extract
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). 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 until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the shredded coconut.
4. Spread the batter into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
5. To make the filling, combine the sweetened condensed milk, heavy cream, and coconut extract in a medium bowl. Beat with an electric mixer until light and fluffy. Spread the filling over the cooled cake.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350 degrees F (175 degrees C)
Serving Size: 9-inch round cake
Nutritional Information:
Calories: 514
Fat: 25.2 g
Carbohydrates: 62.5 g
Protein: 6.7 g
Substitutions for Ingredients:
- Butter: margarine or vegetable shortening
- Milk: almond milk or soy milk
- Heavy cream: coconut cream
- Coconut extract: almond extract
Variations:
- Add 1/2 cup of chopped nuts to the cake batter
- Add 1/2 cup of chopped dried fruit to the cake batter
- Use a different flavor extract in the filling, such as lemon or orange
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before creaming them together
- Use a light hand when folding in the shredded coconut, as it can easily become overmixed
- Allow the cake to cool completely before adding the filling, otherwise it will melt
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the microwave for 30 seconds, or until warmed through.
Presentation Ideas:
- Dust the top of the cake with powdered sugar
- Top with fresh fruit
- Drizzle with melted chocolate
Garnishes:
- Chopped nuts
- Coconut flakes
- Chocolate chips
- Sprinkles
Pairings:
- Ice cream
- Whipped cream
- Fresh fruit
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter
- If the cake is too crumbly, add a few tablespoons of melted butter to the batter
Food Safety Advice:
- Make sure all ingredients are at room temperature before using
- Refrigerate any leftovers promptly
Food History:
Suncakes are a traditional Chinese dessert, often served during the Mid-Autumn Festival.
Flavor Profiles:
This suncake has a sweet and coconutty flavor, with a hint of vanilla.
Serving Suggestions:
Serve the suncake with a scoop of ice cream or a dollop of whipped cream.
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