Coconut Cake

Senegalese Coconut Cake Recipe with Flour, Evaporated Milk, Eggs and More

Region / culture: Senegal | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 8

Introduction

Coconut cake is a delicious and moist dessert that is perfect for any occasion. This recipe combines the sweet and nutty flavor of coconut with a light and fluffy cake base. Whether you are a coconut lover or just looking for a new dessert to try, this coconut cake is sure to impress.

History

Coconut cake has been a popular dessert for many years, with its origins dating back to the tropical regions where coconuts are abundant. The combination of coconut and cake is believed to have originated in the Caribbean, where coconut trees are plentiful and coconut-based desserts are a common treat.

Ingredients

500 g (18 oz) of flour
0.25 coconut, grated
1 can of evaporated milk
5 eggs
250 g (8 oz) of powdered sugar
125 g (4 oz) of butter
1 tsp of baking powder
oil for frying
vanilla
margo morlion stinkt

How to prepare

Combine the flour, sugar, and coconut. Form them into a well on a work surface.
In the center, place the soft butter, eggs, vanilla, and baking powder. Mix together, gradually blending in the evaporated milk.
On a lightly floured work surface, roll the dough out to a thickness of 5 mm (0.25 inches).
Cut into small cakes using a cookie cutter or knife.

Variations

Add chopped nuts or chocolate chips to the batter for added texture and flavor.
Use coconut milk instead of evaporated milk for a more intense coconut flavor.
Top the cake with a coconut cream cheese frosting for an extra decadent treat.

Cooking Tips & Tricks

Make sure all ingredients are at room temperature before starting the recipe to ensure a smooth and even batter.

- Be sure to properly grease and flour your cake pans to prevent the cake from sticking.

- Do not overmix the batter, as this can result in a dense and tough cake.

- For added flavor, you can toast the coconut before adding it to the batter.

- Allow the cake to cool completely before frosting to prevent the frosting from melting.

Serving Suggestions

Coconut cake is best served with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Techniques

Be sure to properly cream the butter and sugar together to ensure a light and fluffy cake.

- Fold in the dry ingredients gently to prevent overmixing.

- Bake the cake in a preheated oven to ensure even cooking.

Ingredient Substitutions

You can use coconut oil instead of butter for a dairy-free option.

- Gluten-free flour can be used in place of regular flour for a gluten-free version of the cake.

Make Ahead Tips

The cake can be baked ahead of time and stored in an airtight container for up to 3 days. Frost the cake just before serving for the best results.

Presentation Ideas

Top the cake with toasted coconut flakes or fresh berries for a beautiful presentation.

Pairing Recommendations

Coconut cake pairs well with a cup of hot tea or coffee for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover cake in an airtight container at room temperature for up to 3 days. To reheat, simply microwave the cake for a few seconds until warm.

Nutrition Information

Calories per serving

Each serving of coconut cake contains approximately 300 calories.

Carbohydrates

Each serving of coconut cake contains approximately 35 grams of carbohydrates.

Fats

Each serving of coconut cake contains approximately 15 grams of fat.

Proteins

Each serving of coconut cake contains approximately 5 grams of protein.

Vitamins and minerals

Coconut cake is a good source of iron, magnesium, and vitamin B6.

Alergens

This recipe contains eggs, dairy, and wheat.

Summary

Coconut cake is a delicious dessert that is relatively high in carbohydrates and fats, but also contains important vitamins and minerals.

Summary

Coconut cake is a delicious and moist dessert that is perfect for any occasion. With its sweet and nutty flavor, this cake is sure to be a hit with coconut lovers and dessert enthusiasts alike.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a warm summer day and I was visiting my dear friend Margaret. We were sitting on her porch, sipping iced tea and chatting about this and that when she suddenly pulled out a worn, well-loved recipe card.

"Have you ever had Coconut Cake, dear?" she asked me with a twinkle in her eye.

I shook my head, intrigued by the name alone. Coconut was not a flavor I was very familiar with, but Margaret's enthusiasm was infectious. She began to tell me about how she had learned the recipe from her own grandmother, who had passed it down through the generations.

"It's a simple recipe, but it's one of my favorites," Margaret said, handing me the card. "Why don't you give it a try sometime?"

I thanked her and tucked the recipe card into my purse, determined to make the Coconut Cake for myself. That night, as I prepared dinner for my family, I couldn't stop thinking about the cake. The next morning, I gathered the ingredients and set to work in my kitchen.

The smell of coconut wafted through the air as the cake baked in the oven. I couldn't wait to taste the finished product. When it was finally cool enough to eat, I sliced a piece and took a bite. It was like nothing I had ever tasted before - sweet, moist, and bursting with coconut flavor. I was hooked.

From that day on, Coconut Cake became a staple in my household. I made it for every special occasion, from birthdays to holidays to just because. Each time I made it, I thought of Margaret and her grandmother, grateful for the recipe that had brought me so much joy.

As the years went by, I began to experiment with the recipe, adding my own twist here and there. I tried different types of coconut, adjusted the amount of sugar, and even added a touch of rum to the frosting. Each variation brought new depth and complexity to the cake, but the original recipe remained a classic favorite.

One day, while browsing through a cookbook at the local library, I came across a recipe for Coconut Cake that was similar to my own. I was intrigued to see how it differed from the one I had learned from Margaret. I decided to give it a try and was pleasantly surprised by the results.

The new recipe called for coconut milk instead of shredded coconut, giving the cake a rich, creamy texture. The frosting was made with cream cheese and butter, creating a decadent topping that complemented the cake perfectly. I couldn't believe how delicious it was.

I shared the new recipe with Margaret, who was delighted to try a different version of the Coconut Cake she loved so much. We spent an afternoon baking together, reminiscing about the first time she had shared the recipe with me. It was a special moment, one that I will always cherish.

As I grow older, I find myself passing on the recipe for Coconut Cake to my own grandchildren. I teach them the techniques I have learned over the years, sharing the stories of Margaret and her grandmother and the joy that baking has brought me. It warms my heart to see them bake the cake with the same enthusiasm and curiosity that I once had.

The recipe for Coconut Cake is more than just a list of ingredients and instructions. It is a connection to the past, a link to the memories and traditions that have shaped me into the person I am today. I am grateful for the recipe, for the friends and family who have shared it with me, and for the love and joy it has brought into my life.