Ingredients and Weight:
- 3 eggs
- 1 cup (200g) all-purpose flour
- 1 cup (240ml) sour cream
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) sugar
- 1/4 cup (60ml) coconut milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (70g) shredded coconut for topping
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 35 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one by one, beating well after each addition.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Gradually add the flour mixture to the butter-sugar-egg mixture, alternating with the sour cream. Mix well.
- Stir in the coconut milk.
- Pour the batter into a greased and floured 8-inch round cake pan.
- Sprinkle the shredded coconut on top.
- Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before serving.
Nutritional Information:
(Per serving, assuming 8 servings total)
- Calories: 350
- Fat: 20g
- Carbohydrates: 45g
- Protein: 5g
Dish Characteristics:
- This cake is a combination of coconut and sour cream flavors, resulting in a unique and delightful taste.
- The texture of the cake is moist and fluffy.
- The shredded coconut on top provides a nice crunchy contrast to the soft cake.
User Comments:
- "This cake was amazing! The combination of coconut and sour cream was unexpected but really worked well together." - John Doe
- "I love how moist the cake was. The coconut flavor was also very prominent, making it a refreshing dessert." - Jane Smith
- "The cake was easy to make and the instructions were clear. I will definitely make this again." - Michael Johnson
Special Precautions and Tips:
- Be sure to use full-fat sour cream for best results.
- Do not overmix the batter to avoid a tough cake.
- For best results, use fresh ingredients.
