Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh tayberries, washed and drained
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, and mix until just combined.
6. Fold in the tayberries gently.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Total time: 50-55 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 326
Fat: 15g
Saturated Fat: 10g
Cholesterol: 74mg
Sodium: 206mg
Carbohydrates: 45g
Fiber: 2g
Sugar: 31g
Protein: 4g
Substitutions for ingredients:
- You can use frozen tayberries instead of fresh ones.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Variations:
- You can use other types of berries such as raspberries, blackberries, or blueberries instead of tayberries.
- You can add 1/2 cup of chopped nuts such as almonds or pecans to the batter.
Tips and tricks:
- Don't overmix the batter or the cake will be tough.
- If the cake is browning too quickly, cover it with foil halfway through baking.
- You can dust the top of the cake with powdered sugar or drizzle it with a glaze made of powdered sugar and lemon juice.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, wrap it in foil and warm it in a 350°F (180°C) oven for 10-15 minutes.
Presentation ideas:
- Serve the cake on a cake stand or plate.
- Garnish the cake with fresh tayberries or shredded coconut.
Pairings:
- Serve the cake with a cup of coffee or tea.
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, try reducing the amount of tayberries or adding more flour to the batter.
Food safety advice:
- Wash your hands and all equipment thoroughly before preparing the cake.
- Make sure the tayberries are fresh and free of mold before using them.
Food history:
- Tayberries are a cross between blackberries and raspberries and were first developed in Scotland in the 1970s.
Flavor profiles:
- The cake has a light and fluffy texture with a subtle coconut flavor and bursts of sweet and tangy tayberries.
Serving suggestions:
- Serve the cake as a dessert or a sweet treat for breakfast or brunch.
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