Coconut-Molasses Cake
From midgelet 15 years agoIngredients
- 8 tablespoons unsalted butter shopping list
- 1/2 cup packed dark brown sugar shopping list
- 1/4 cup molasses shopping list
- 2 extra large eggs shopping list
- 2 cups all-purpose flour shopping list
- 1 teaspoon cinnamon shopping list
- 1 teaspoon kosher salt shopping list
- 1 1/2 teaspoons baking soda shopping list
- 2 tablespoons lime juice shopping list
- 1 teaspoon vanilla extract shopping list
- 1 cup coconut milk shopping list
- butter for greasing pan shopping list
- flour for dusting pan shopping list
- Topping: shopping list
- 1 cup sweetened, shredded coconut shopping list
- 1 teaspoon cinnamon shopping list
- 1/2 teaspoon nutmeg shopping list
- 1/4 cup cream shopping list
- 2 tablespoons sugar shopping list
How to make it
- Preheat oven to 325 degrees convection or 350 degrees standard and prepare an 8-inch cake pan by greasing, lining with a round of parchment, greasing and flouring.
- In a stand mixer fitted with a paddle, cream together butter, sugar and molasses.
- Add eggs one at a time, allowing each to be fully incorporated before adding the next, scraping continually.
- In a large bowl, sift together flour, cinnamon, salt and baking soda.
- In a separate bowl or measuring cup, whisk together lime juice, vanilla and coconut milk.
- Alternate adding flour mixture and coconut milk mixture gradually, allowing each to be fully incorporated before adding next and scraping continually.
- Pour cake batter into prepared cake pan.
- In a bowl, combine coconut, cinnamon, nutmeg, half and half and sugar.
- Stir to combine, and spoon evenly over cake batter.
- Bake in middle of oven until center springs back when touched with fingertip, about 50-60 minutes convection, 60 minutes standard.
- Let cool on a rack and serve in slices.
- Top as desired with a dollop of whipped cream or ice cream
People Who Like This Dish 2
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