Guinea-Bissauan Coconut Cinnamon Cake

Ingredients

In this adaptation of the German Schneckenkuchen, we have incorporated the flavors and ingredients commonly found in Guinea-Bissauan cuisine. The original recipe's traditional yeast dough has been replaced with a lighter and fluffier cake base. Additionally, the use of coconut has been introduced to infuse the cake with a tropical twist, reflecting the culinary preferences of Guinea-Bissau. We alse have the original recipe for Schneckenkuchen, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 3 large eggs 3 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 cup (40g) shredded coconut, for garnish 1/2 cup (40g) shredded coconut, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 10g)
• Carbohydrates: 37g (Sugar: 20g)
• Protein: 4g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3.
   In a separate large bowl, cream together the sugar and softened butter until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk and vegetable oil. Mix until just combined.
6. 6.
   Pour half of the batter into the prepared cake pan. Sprinkle half of the ground cinnamon evenly over the batter.
7. 7.
   Pour the remaining batter over the cinnamon layer and sprinkle the remaining cinnamon on top.
8. 8.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
10. 10.
    Once cooled, sprinkle the shredded coconut over the top of the cake for garnish.
11. 11.
    Slice and serve.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid part.
• Shredded coconut — Toast the shredded coconut in a dry skillet over medium heat until golden brown for added flavor and texture.

Tips & Tricks

• For an extra burst of flavor, add a teaspoon of freshly grated lemon zest to the batter.
• Serve the cake warm with a scoop of coconut ice cream for a decadent dessert.
• If you prefer a stronger cinnamon flavor, increase the amount of ground cinnamon to your liking.
• To make the cake more festive, decorate the top with edible flowers or a dusting of powdered sugar.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Guinea-Bissauan Coconut Cinnamon Cake as a delightful dessert after a traditional Guinea-Bissauan meal. It can also be enjoyed as a sweet treat with a cup of tea or coffee.

Presentation advice

Present the cake on a decorative cake stand or plate. Sprinkle some extra shredded coconut around the base of the cake for an attractive presentation. Optionally, dust the top of the cake with powdered sugar for an elegant touch.