Barefoot Contessa Coconut Cake Recipe
Ingredients
This Barefoot Contessa Coconut Cake Recipe is scrumptious and easy to make. The ingredients you’ll need for the cake are: 1 ½ sticks of unsalted butter, at room temperature, 2 ¼ cups of sugar, 5 extra-large eggs, at room temperature, 1 teaspoon of pure vanilla extract, 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of kosher salt, 1 cup of whole milk, at room temperature, and 1 ½ cups of sweetened flaked coconut.
Instructions
First, preheat your oven to 350°F and butter two 9-inch round cake pans. Line the bottoms of the pans with parchment paper and butter the paper. Next, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 3 minutes. With the mixer on low speed, add the eggs, one at a time, followed by the vanilla. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternate adding the dry ingredients and the milk to the batter, beginning and ending with the dry ingredients. Mix until just combined. Finally, fold in the coconut.
Divide the batter evenly between the two prepared pans and bake for 35 to 40 minutes, until the cakes are golden brown and a cake tester comes out clean. Cool the cakes in the pans for 30 minutes, then turn them out onto a baking rack and cool completely. When cool, the cakes are ready to be iced.
Nutrition
This Barefoot Contessa Coconut Cake is a delicious yet indulgent treat. It is made with a generous amount of butter, sugar, and eggs, making it high in fat and saturated fat. It also contains quite a bit of carbohydrates and sugar, which can be an issue for people with diabetes. However, it does supply some calcium and iron, as well as some protein.
One serving of this Barefoot Contessa Coconut Cake provides approximately 380 calories, 18 grams of fat, 28 grams of carbohydrates, 13 grams of sugar, and 5 grams of protein. If you’re looking for a lighter version of this cake, you can use reduced-fat butter, reduced-fat milk, and egg whites instead of whole eggs. You can also reduce the amount of sugar and use an artificial sweetener in place of some of the sugar.
Overall, this Barefoot Contessa Coconut Cake is a decadent treat that can be enjoyed in moderation. Just remember to keep portion sizes small, so that you can enjoy the full flavor without overindulging. Enjoy!
Post a Comment for "Barefoot Contessa Coconut Cake Recipe"