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Toasted Coconut Cake
Created by: Howcan Team
Ingredients
- 2 1/2 cups of all-purpose flour
- 1 cup of shredded coconut
- 1 cup of coconut milk
- 1 cup of unsalted butter, softened
- 1 3/4 cups of granulated sugar
- 4 large eggs
- 1 teaspoon of vanilla extract
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1 1/2 cups of powdered sugar
- 2 tablespoons of milk
Instructions
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a small skillet, toast the shredded coconut over medium heat, stirring constantly, until golden brown. Set aside to cool.
- In a mixing bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the coconut milk. Mix well after each addition.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- In a small bowl, whisk together the powdered sugar and milk to make the glaze. Drizzle the glaze over the cooled cakes, then sprinkle the toasted coconut flakes on top.
- Slice and serve the toasted coconut cake. Enjoy!
The history of Coconut Cake with toasted coconut flakes on top can be traced back to the southern United States, where it has been a beloved dessert for generations. This delectable cake is known for its moist, tender crumb and rich coconut flavor, which is enhanced by the addition of toasted coconut flakes on top. Renowned chefs like Paula Deen and Ina Garten have popularized their own versions of this classic dessert, incorporating their unique twists and techniques. Today, the best versions of this dish can be found in renowned southern bakeries and restaurants, where skilled pastry chefs expertly balance the sweetness of the cake with the nutty, toasty flavor of the coconut flakes. The key to achieving the perfect Coconut Cake lies in using high-quality coconut milk and shredded coconut, as well as ensuring that the cake is perfectly moist and not overly sweet. For those looking to explore alternative methods for making this dish, some chefs recommend incorporating coconut rum or coconut cream into the cake batter for an extra layer of flavor. Additionally, experimenting with different types of toasted coconut flakes, such as those infused with honey or spices, can add an exciting twist to this beloved dessert. Whether enjoyed at a quaint southern bakery or homemade with a personal touch, Coconut Cake with toasted coconut flakes on top is a delightful treat that continues to captivate dessert lovers around the world.
50 min
12
320 calories
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