easy coconut cake
the idea of coconut cake brings to mind layers of fluffy decadence bisected by rich frosting a mighty confection that takes time and energy . but this recipe is a shortcut to heaven for bakers of all calibers . ready in less than an hour, this simple coconut cake is full of fruity flavors, unsaturated by the sweetness of frosting . a unique and simple cake this cake recipe uses only seven ingredients, none of which is cake mix so you get your badge for making a cake from scratch, but it's not as difficult as typical cakes . while most cakes use milk to moisten it, this recipe uses orange juice for a citrus accent and margarine instead of butter, making this an excellent dessert for people who are sensitive to dairy . but it's also very versatile in flavor and in method . it's sweet enough to satisfy kids, but not so sweet that adults would turn it down, but it can easily be changed to suit different tastes and dietary restrictions . in a coconut shell this is the coconut cake recipe to make for an afternoon snack, to stick in a lunchbox, to take to a potluck, serve at a luncheon, or to end a weeknight dinner . using coconut in baking coconut is absorbent becuase coconut is so absorbent, you don't need as much all purpose flour as a regular yellow cake or chocolate cake . this recipe only calls for 8 tablespoons which doesn't seem like it would be enough, but it's plenty for this cake . sweetened vs unsweetened depending on how much sugar you're looking to use, there may be a significant difference between sweetened and unsweetened . sweetened coconut contains added sugar, making it moist and sweet with a stronger flavor, while unsweetened coconut is simply dried coconut without any added sugar and has a less intense flavor . grated or shredded coconut made from dried coconut meat, grated or shredded coconut may come in a variety of sizes . it's also available sweetened or unsweetened . desiccated coconut slightly different than shredded coconut, desiccated coconut has most of the moisture removed but still retains the fat . it can be used in the same way as shredded coconut . variations make it gluten free swap out your regular cake flour or all purpose flour for coconut flour or another a gluten free variety like almond flour . there is a caveat gluten free flours behave differently than white flour, so pay attention to the ratios for the flour you choose . coconut flour is a great option because you'll get a little extra coconut flavor, but it is extremely absorbent . for a cup of white flour, you only need 1/4 cup of coconut flour, so you'd have to adjust the recipe accordingly . make it vegan to make this recipe vegan friendly, use a flax egg in place of the regular egg and coconut oil in place of margarine . the amount of coconut oil would be the same amount of margarine for this recipe . also, while margarine is a butter substitute made with vegetable oil, some brands do contain traces of animal byproducts . add extra flavor while it tastes great all on its own, you can up the flavor by a teaspoon of adding coconut extract, vanilla extract, or almond extract to the batter . either of the latter options will complement the coconut and orange flavors . add toppings top your cake with powdered sugar, a glaze, or coconut flakes . for a deeper coconut flavor, toast your coconut flakes before sprinkling them on top . make a layer cake to make a larger cake, double the recipe and make two separate cakes and frost them . this coconut buttercream frosting https //www.yummly.com/recipe/coconut buttercream frosting 2012962 "coconut buttercream frosting" uses butter, coconut milk and powdered sugar, but you can trade the butter for coconut oil to make it vegan . use freshly squeezed orange juice feel free to use freshly squeezed orange juice instead of store bought . either works great . while a store bought brand provides convenience, freshly squeezed can bring the flavor to a new level . light and fluffy, yet incredibly moist, this coconut cake is an ideal dessert for any season and any occasion.
eggs, sugar, margarine, grated coconut, orange juice, flour, baking powder
- 3.0 eggs
 - 150.0 gram sugar
 - 100.0 gram margarine
 - 100.0 gram grated coconut
 - 4.0 tablespoon orange juice
 - 8.0 tablespoon flour
 - 1.0 tablespoon baking powder

- preheat oven 350 degrees fahrenheit.
 - grease and flour an 8 x 8 inch cake pan.
 - set aside.
 - beat the eggs with the sugar until they get fluffy.
 - add the softened margarine, the coconut, and the orange juice.
 - beat again until well mixed.
 - add the flour and baking powder, and mix without beating.
 - place the batter in the cake pan, and bake for 30 minutes.
 - when the cake is done, the internal temperature should reach 210 degrees fahrenheit or if you insert a toothpick, it should come out clean.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 3.0 eggs
- 150.0 gram sugar
- 100.0 gram margarine
- 100.0 gram grated coconut
- 4.0 tablespoon orange juice
- 8.0 tablespoon flour
- 1.0 tablespoon baking powder

 ### Assistant: The ingredients you'll need are:
- 3.0 eggs
- 150.0 gram sugar
- 100.0 gram margarine
- 100.0 gram grated coconut
- 4.0 tablespoon orange juice
- 8.0 tablespoon flour
- 1.0 tablespoon baking powder


You can follows these steps to make the recipe:
- preheat oven 350 degrees fahrenheit.
- grease and flour an 8 x 8 inch cake pan.
- set aside.
- beat the eggs with the sugar until they get fluffy.
- add the softened margarine, the coconut, and the orange juice.
- beat again until well mixed.
- add the flour and baking powder, and mix without beating.
- place the batter in the cake pan, and bake for 30 minutes.
- when the cake is done, the internal temperature should reach 210 degrees fahrenheit or if you insert a toothpick, it should come out clean.
- .

