Coconut Coffee Liqueur Cake

Ingredients and Weight:

• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup vegetable oil
• 3 eggs
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup coconut milk
• 1/4 cup coffee liqueur (or Kahlua)
• 1/2 cup sweetened shredded coconut (optional, for topping)

Preparation Time:

• Preparation Time: 30 minutes
• Cooking Time: 45 minutes

Difficulty Level: Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the flour, sugar, baking powder, and salt. Mix well.
3. In a separate bowl, whisk together the coconut milk, coffee liqueur, and vegetable oil.
4. Make a well in the dry ingredients and pour the liquid ingredients into it. Mix gently until combined. Do not overmix.
5. Add the eggs and mix until just combined.
6. Pour the batter into a greased and floured 8-inch round cake pan.
7. Optionally, sprinkle the shredded coconut on top of the cake.
8. Place in the preheated oven and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
9. Let cool for 10 minutes before removing from the pan and placing on a wire rack to cool completely.

Nutritional Information: (per serving, assuming equal slicing) Calories: 350kcal, Fat: 18g, Carbohydrates: 48g, Protein: 5g

Dish Characteristics:

• This cake combines the flavors of coconut and coffee liqueur to create a unique and rich dessert.
• The use of coconut milk and coffee liqueur gives the cake a creamy and slightly bitter taste that is appealing to many American palates.
• The shredded coconut on top provides a crunchy and sweet contrast to the soft and moist cake.

User Comments:

1. "This cake was amazing! The combination of coconut and coffee was unexpected but really worked."
2. "I loved the texture of the cake, it was so moist and the coconut on top added a nice crunch."
3. "I'm not a fan of coffee desserts but this one was really good. The coffee liqueur gave it a nice flavor without being too strong."

Special Precautions and Tips:

• Be sure to use good quality coconut milk and coffee liqueur for best results.
• Do not overmix the batter, as this can lead to a tough cake.
• If you want to make this cake ahead of time, it can be stored in an airtight container for up to 3 days.