Montserratian Coconut Brustengolo

Ingredients

In the Montserratian adaptation of Brustengolo, the traditional Italian ingredients are enhanced with the addition of grated coconut, which adds a tropical twist to the dish. The use of cornmeal gives the cake a slightly denser texture, and the spices used in Montserratian cuisine, such as cinnamon and nutmeg, infuse the dessert with warm and comforting flavors. We alse have the original recipe for Brustengolo, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (100g) cornmeal 1 cup (100g) cornmeal
• 1 cup (200g) grated coconut 1 cup (200g) grated coconut
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 2 eggs 2 eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 16g, 10g
• Carbohydrates (total, sugars): 40g, 20g
• Protein: 4g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a large mixing bowl, combine the all-purpose flour, cornmeal, grated coconut, brown sugar, baking powder, cinnamon, nutmeg, and salt.
3. 3.
   In a separate bowl, whisk together the coconut milk, vegetable oil, eggs, and vanilla extract.
4. 4.
   Pour the wet ingredients into the dry ingredients and mix until well combined.
5. 5.
   Transfer the batter to the greased cake pan and spread it evenly.
6. 6.
   Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. 7.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Grated coconut — Make sure to use fresh grated coconut for the best flavor and texture. If fresh coconut is not available, you can use unsweetened desiccated coconut as a substitute.

Tips & Tricks

• For an extra burst of flavor, you can add a handful of chopped nuts, such as almonds or walnuts, to the batter.
• Serve the Montserratian Coconut Brustengolo warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.
• If you prefer a sweeter cake, you can increase the amount of brown sugar to your taste.
• This cake can be stored in an airtight container at room temperature for up to 3 days.

Serving advice

Montserratian Coconut Brustengolo is best enjoyed warm. Serve it as a dessert after a delicious Montserratian meal or as a sweet treat with a cup of tea or coffee.

Presentation advice

To enhance the presentation of Montserratian Coconut Brustengolo, you can dust the top of the cake with powdered sugar before serving. You can also garnish each slice with a sprinkle of grated coconut for an extra touch of tropical flair.