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 eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup shredded coconut
- 1/4 cup sweetened condensed milk
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowl
- Whisk
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 until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
4. Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir in the shredded coconut.
5. 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.
6. While the cake is baking, prepare the filling. In a small saucepan, combine the sweetened condensed milk and shredded coconut. Cook over low heat, stirring constantly, until the mixture thickens.
7. Remove the cake from the oven and let cool for 10 minutes. Spread the coconut filling over the top of the cake and let cool completely before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 350
Fat: 13g
Carbohydrates: 53g
Protein: 5g
Substitutions for Ingredients
- All-purpose flour can be substituted with whole wheat flour
- Butter can be substituted with margarine
- Buttermilk can be substituted with plain yogurt
- Sweetened condensed milk can be substituted with evaporated milk
Variations:
- Add 1/2 cup of chopped nuts to the batter for a crunchy texture
- Substitute the coconut filling with a cream cheese frosting
- Add 1/2 teaspoon of ground cinnamon to the batter for a spiced flavor
Tips and Tricks:
- Make sure the butter is at room temperature before creaming with the sugar
- Use a light hand when stirring the batter to ensure a light and fluffy cake
- Let the cake cool completely before adding the filling to prevent it from melting
Storage Instructions:
Store the suncake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the suncake in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Dust the top of the suncake with powdered sugar
- Serve with a dollop of whipped cream
- Drizzle with melted chocolate
Garnishes:
- Chopped nuts
- Toasted coconut flakes
- Chocolate shavings
Pairings:
- Fresh fruit
- Ice cream
- Coffee
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is overbaked, it will be dry. To prevent this, check the cake for doneness after 25 minutes and adjust the baking time accordingly.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired
- Wash your hands before handling any ingredients
- Keep the cake refrigerated if not serving immediately
Food History:
Suncake is a traditional Chinese dessert that is believed to have originated in the Fujian province. It is made with a light and fluffy cake filled with a sweet coconut filling.
Flavor Profiles:
This suncake has a sweet and creamy flavor from the coconut filling, and a light and fluffy texture from the cake.
Serving Suggestions:
- Serve as a dessert after a meal
- Enjoy as a snack
- Bring to a potluck
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