Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup coconut milk
- 1/4 cup fresh lime juice
- 1 tablespoon lime zest
- 1/2 cup shredded coconut
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Zester
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, beat 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 flour mixture to the butter mixture in three parts, alternating with the coconut milk and lime juice, beginning and ending with the flour mixture.
6. Stir in the lime zest and shredded coconut.
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 comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring 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
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 16g
Saturated Fat: 11g
Cholesterol: 90mg
Sodium: 200mg
Carbohydrates: 42g
Fiber: 1g
Sugar: 28g
Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
- Unsweetened coconut milk can be substituted with regular milk or almond milk.
- Fresh lime juice can be substituted with bottled lime juice.
- Shredded coconut can be substituted with sweetened or unsweetened coconut flakes.
Variations:
- Add 1/2 cup chopped macadamia nuts to the batter for added crunch.
- Top the cake with a lime glaze made with powdered sugar and lime juice.
- Add a layer of whipped cream and fresh berries between two cake layers for a layered cake.
Tips and tricks:
- Make sure the butter is softened to room temperature before beating it with the sugar.
- Use fresh lime juice and zest for the best flavor.
- Toast the shredded coconut before adding it to the batter for added flavor.
- Use a toothpick to test if the cake is done. If it comes out clean, the cake is ready.
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:
Serve the cake on a cake stand and dust with powdered sugar. Garnish with lime slices and shredded coconut.
Garnishes:
Lime slices and shredded coconut
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a side of whipped cream.
Troubleshooting advice:
- If the cake is dry, it may have been overbaked. Reduce the baking time next time.
- If the cake is too dense, make sure the baking powder is fresh and not expired.
- If the cake is too sweet, reduce the amount of sugar in the recipe.
Food safety advice:
Make sure to use fresh ingredients and wash your hands before handling food.
Food history:
Torta Maria Luisa is a traditional Mexican cake named after Empress Maria Luisa of Spain. It is typically made with almonds and is a popular dessert for special occasions.
Flavor profiles:
This cake has a sweet and tangy flavor with a hint of coconut.
Serving suggestions:
Serve the cake as a dessert after a Mexican-inspired meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican