Macedonian Coconut Cake

Macedonian Coconut Cake Recipe - Delicious Dessert

Region / culture: Macedonia | Preparation time: 20 minutes | Cooking time: 1-1.25 hour | Servings: 12-16

Introduction

Macedonian Coconut Cake is a delicious and moist dessert that is perfect for any occasion. This cake is infused with the flavors of coconut and ouzo, giving it a unique and exotic taste. The syrup that is poured over the cake after baking adds an extra layer of sweetness and moisture, making it truly irresistible.

History

The origins of Macedonian Coconut Cake can be traced back to the rich culinary traditions of Macedonia, a region in southeastern Europe known for its flavorful and hearty dishes. This cake is a popular dessert in Macedonian households, often served during special celebrations and gatherings. The combination of coconut and ouzo in this recipe reflects the influence of Mediterranean and Middle Eastern flavors on Macedonian cuisine.

Ingredients

1 cup butter
1 cup sugar
8 eggs, separated
2 cups flour
1 tbsp baking powder
1 tsp baking soda
1 cup milk
2 tbsp ouzo
1 tsp vanilla
1 cup flaked coconut
syrup
3.5 cups water
0.5 oz (14 g) ouzo
3 cups sugar
1 tsp lemon juice

How to prepare

Grease and flour a 15 x 10 x 2 inch sheet cake pan or a 10 inch bundt pan.
In a large bowl, cream together the butter and sugar using an electric mixer on high speed.
Beat in the egg yolks.
Combine the dry ingredients (flour through baking soda).
Combine the wet ingredients (milk through vanilla).
On low speed, alternately add the dry and wet ingredients to the batter.
Stir in the coconut.
In a separate bowl, beat the egg whites until stiff but not dry, and gently fold them into the batter just until mixed.
Pour the batter into the pan.
Bake at 350°F for 1-1.25 hours, or until a toothpick inserted comes out clean.
While the cake is cooling, make the syrup.
In a saucepan, combine the water through 3 cups of sugar, bring to a boil, stirring until the sugar dissolves, and let it boil for 5 minutes.
Remove the syrup from heat and stir in the lemon juice.
Pour the syrup over the cake and let it cool completely.

Variations

For a nutty twist, add chopped almonds or walnuts to the batter.
Substitute the ouzo in the syrup with rum or brandy for a different flavor profile.
Add a teaspoon of cinnamon or nutmeg to the batter for a warm and spicy kick.

Cooking Tips & Tricks

Make sure to beat the egg whites until stiff peaks form, as this will help the cake rise and become light and fluffy.

- Be careful not to overmix the batter once the egg whites are folded in, as this can deflate the air bubbles and result in a dense cake.

- Allow the cake to cool completely before pouring the syrup over it, as this will ensure that the cake absorbs the syrup evenly and stays moist.

Serving Suggestions

Macedonian Coconut Cake can be served with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. It pairs well with a cup of strong coffee or a glass of ouzo for a truly authentic Macedonian experience.

Cooking Techniques

Beating the egg whites separately and folding them into the batter helps to create a light and airy texture in the cake.

- Allowing the syrup to cool slightly before pouring it over the cake will prevent the cake from becoming too soggy.

Ingredient Substitutions

You can use coconut milk instead of regular milk for a more intense coconut flavor.

- Replace the ouzo in the batter with vanilla extract or almond extract if you prefer a non-alcoholic version of the cake.

Make Ahead Tips

Macedonian Coconut Cake can be made a day in advance and stored in an airtight container at room temperature. The flavors will meld together overnight, making the cake even more delicious.

Presentation Ideas

Sprinkle toasted coconut flakes or edible flowers on top of the cake for a decorative touch. Serve the cake on a platter lined with fresh mint leaves for a pop of color.

Pairing Recommendations

Macedonian Coconut Cake pairs well with a glass of sweet dessert wine, such as Muscat or Riesling. It also goes well with a cup of herbal tea or a refreshing fruit salad.

Storage and Reheating Instructions

Store any leftover Macedonian Coconut Cake in an airtight container in the refrigerator for up to 3 days. To reheat, place a slice of cake in the microwave for 10-15 seconds or until warm.

Nutrition Information

Calories per serving

Each serving of Macedonian Coconut Cake contains approximately 350 calories.

Carbohydrates

Each serving of Macedonian Coconut Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Macedonian Coconut Cake contains approximately 15 grams of fats.

Proteins

Each serving of Macedonian Coconut Cake contains approximately 6 grams of proteins.

Vitamins and minerals

Macedonian Coconut Cake is a good source of vitamin B12, vitamin D, and calcium.

Alergens

This recipe contains dairy (butter, milk, eggs) and wheat (flour), which may be allergens for some individuals.

Summary

Macedonian Coconut Cake is a rich and indulgent dessert that is high in carbohydrates and fats. It provides a moderate amount of proteins and is a good source of certain vitamins and minerals.

Summary

Macedonian Coconut Cake is a delightful dessert that combines the tropical flavors of coconut with the subtle sweetness of ouzo. This cake is easy to make and perfect for sharing with family and friends. Enjoy a slice of this moist and flavorful treat with a cup of coffee or tea for a truly satisfying experience.

How did I get this recipe?

The first time I saw this recipe, I was hooked. It was a warm summer day, and I had been invited to a neighbor's house for a backyard barbecue. As I walked into their kitchen, the sweet scent of coconut wafted through the air, drawing me in like a moth to a flame.

I watched as my neighbor, Mrs. Petrovski, deftly mixed together the ingredients for her famous Macedonian Coconut Cake. She moved with such grace and precision, it was like watching a symphony conductor at work. I couldn't take my eyes off her as she added the coconut milk, shredded coconut, and a hint of vanilla extract to the batter.

As the cake baked in the oven, the entire house was filled with the intoxicating aroma of coconut. I couldn't wait to taste the finished product. When Mrs. Petrovski finally pulled the cake out of the oven, it was a sight to behold. The golden crust glistened with a sprinkling of toasted coconut, and the cake itself was moist and fluffy.

I took my first bite and was instantly transported to a tropical paradise. The coconut flavor was rich and decadent, with just the right amount of sweetness. I knew right then and there that I had to learn how to make this cake myself.

Over the next few weeks, I spent countless hours in Mrs. Petrovski's kitchen, watching and learning as she made her beloved coconut cake. She showed me all of her tips and tricks, from how to properly cream the butter and sugar to the importance of using room temperature eggs.

I soaked up every bit of knowledge like a sponge, eager to master the art of making Macedonian Coconut Cake. Mrs. Petrovski was patient and kind, guiding me through each step with a gentle hand and a reassuring smile.

After weeks of practice, I finally felt confident enough to make the cake on my own. I gathered all of the ingredients and set to work, careful to follow Mrs. Petrovski's instructions to the letter.

As the cake baked in the oven, I anxiously waited, hoping that it would turn out just as delicious as Mrs. Petrovski's. When I pulled it out and saw the golden crust and toasted coconut on top, my heart swelled with pride.

I sliced into the cake and took a bite, savoring the rich coconut flavor that flooded my taste buds. It was perfect. I had done it. I had mastered the art of making Macedonian Coconut Cake.

From that day on, I became known as the Coconut Cake Queen in my neighborhood. I would bake the cake for every special occasion, from birthdays to holidays to just because. It became my signature dish, and everyone raved about how delicious it was.

I never forgot the day I first saw the recipe for Macedonian Coconut Cake. It was a turning point in my culinary journey, sparking a passion for baking that would stay with me for the rest of my life. Mrs. Petrovski may have been the one to teach me how to make the cake, but it was my love for cooking and my dedication to perfecting the recipe that truly made it my own.

To this day, whenever I bake a Macedonian Coconut Cake, I think of Mrs. Petrovski and the wonderful memories we shared in her kitchen. I am forever grateful for her guidance and for introducing me to this delicious recipe that has brought so much joy to my family and friends.

And so, as I sit here reminiscing about the first time I saw the recipe for Macedonian Coconut Cake, I can't help but smile. It was the beginning of a beautiful culinary journey that has brought me so much happiness and fulfillment. And for that, I am truly grateful.