Coconut Cake I

Coconut Cake I Recipe: Ingredients and Instructions

Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 8

Introduction

Coconut cake is a delicious and tropical dessert that is perfect for any occasion. The combination of coconut milk, freshly grated coconut, and sweetened whipped topping creates a moist and flavorful cake that is sure to impress your guests.

History

Coconut cake has been a popular dessert in tropical regions for centuries. The use of coconut milk and freshly grated coconut in baking dates back to ancient times, when coconuts were a staple food source in many cultures. Over the years, different variations of coconut cake have emerged, each with its own unique twist on this classic recipe.

Ingredients

0.75 cup butter or margarine
1.5 cup sugar
3 eggs, separated
3 cup sifted cake flour
1 tbsp baking powder
0.5 tsp salt
0.75 cup coconut milk
0.5 tsp pure vanilla extract
1.75 cup freshly grated coconut
sweetened whipped cream or whipped topping

Coconut milk

0.75 cup milk
3 tbsp packed grated coconut

How to prepare

Cream the butter until it is light and fluffy. Gradually add the sugar and cream until it becomes very light.
Beat the egg yolks until they are lemon-colored, then add them to the butter mixture and blend well.
Sift together the flour, baking powder, and salt. Add this mixture to the creamed mixture in 3 parts, alternating with the coconut milk and ending with the flour mixture.
Add the vanilla and stir in 0.75 cup of grated coconut.
Beat the egg whites until stiff, then gently fold them into the cake batter.
Turn the batter into 2 greased and floured 9-inch layer pans. Bake them in a preheated 350°F (177°C) oven for 25 minutes, or until a cake tester or wooden pick inserted near the center comes out dry.
Cool the cakes in the pans for 15 minutes, then loosen and invert them on a rack to cool completely.
Frost the cakes with whipped cream and sprinkle the remaining grated coconut over the top and sides of the cake.

Coconut milk

Combine the milk and coconut in a saucepan.
Scald the milk, cover it, and let it steep for 30 minutes.
Strain the milk, pressing out as much liquid as possible from the coconut.
Enjoy.

Variations

Add chopped nuts or dried fruit to the batter for added texture and flavor.
Substitute coconut extract for the vanilla extract for a more intense coconut flavor.
Drizzle the cake with a rum glaze for a boozy twist.

Cooking Tips & Tricks

Make sure to cream the butter and sugar until light and fluffy to ensure a tender cake.

- Folding in the stiff egg whites gently will help keep the cake light and airy.

- Be sure to cool the cakes completely before frosting to prevent the whipped cream from melting.

- Toasting the grated coconut before sprinkling it on top of the cake can add a delicious nutty flavor.

Serving Suggestions

Serve coconut cake with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat.

Cooking Techniques

Creaming the butter and sugar until light and fluffy is essential for a tender cake.

- Folding in the stiff egg whites gently will help keep the cake light and airy.

- Baking the cakes in greased and floured pans will prevent them from sticking.

Ingredient Substitutions

You can use butter instead of margarine for a richer flavor.

- If you don't have coconut milk, you can use regular milk as a substitute.

- You can use store-bought sweetened shredded coconut instead of freshly grated coconut.

Make Ahead Tips

You can bake the cakes ahead of time and store them in an airtight container at room temperature for up to 2 days. Frost the cakes just before serving for the best results.

Presentation Ideas

Decorate the top of the cake with fresh berries or edible flowers for a beautiful and elegant presentation.

Pairing Recommendations

Coconut cake pairs well with a cup of hot tea or a glass of cold milk for a delightful dessert.

Storage and Reheating Instructions

Store any leftover coconut cake in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual slices for 15-20 seconds or until warmed through.

Nutrition Information

Calories per serving

Each serving of coconut cake contains approximately 350 calories.

Carbohydrates

Each serving of coconut cake contains approximately 45 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 vitamin B6, vitamin C, and manganese.

Alergens

Coconut cake contains dairy and eggs.

Summary

Coconut cake is a delicious dessert that is relatively high in carbohydrates and fats, but also provides a good source of protein and essential vitamins and minerals.

Summary

Coconut cake is a delicious and tropical dessert that is perfect for any occasion. With its moist and flavorful crumb, this cake is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Coconut Cake I. It was many years ago, when I was just a young girl, eager to learn all the secrets of delicious cooking from my mother. She was a fantastic cook, and I was always by her side in the kitchen, watching and learning as she created mouthwatering dishes.

One day, as she was flipping through an old recipe book that had been passed down through generations in our family, she came across a recipe for Coconut Cake I. Her eyes lit up with excitement as she read through the ingredients and instructions. She explained to me that this was a special recipe that was brought over from our ancestors in the old country, and it was a family favorite.

I watched as my mother gathered the ingredients and carefully measured them out, explaining each step of the process to me as she went along. The scent of coconut filled the air as she mixed the batter and poured it into the cake pans. I could hardly contain my excitement as I waited for the cake to bake in the oven.

When the timer finally went off and my mother pulled the cakes out of the oven, they were a beautiful golden brown and smelled absolutely divine. She let them cool while she prepared the frosting, a rich and creamy coconut buttercream that she spread generously between the layers and over the top of the cake.

As she cut me a slice and handed it to me on a delicate china plate, I took a bite and my taste buds were in heaven. The cake was moist and tender, with a perfect balance of sweetness and coconut flavor. It was unlike any other cake I had ever tasted, and I knew that this recipe would become a treasured favorite in our family for generations to come.

Over the years, I have made this Coconut Cake I countless times, for birthdays, holidays, and special occasions. Each time I bake it, I am transported back to that moment in my mother's kitchen, feeling the same sense of anticipation and excitement as I did the first time I tasted it.

I have shared this recipe with friends and neighbors, who have all raved about its deliciousness. I have even entered it into local baking contests, where it has won numerous awards and accolades. But no matter how many times I make this cake, it will always hold a special place in my heart as a reminder of my mother's love and the joy of cooking together in the kitchen.

As I pass this recipe down to my own children and grandchildren, I know that it will continue to bring joy and create lasting memories for years to come. And I am grateful for the opportunity to carry on the tradition of sharing this beloved family recipe with those I hold dear.