Ingredients
- 220 g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 150 g softened butter
- 180 ml Québec maple syrup
- 3 large eggs
- 120 ml unsweetened coconut milk
- 100 g unsweetened shredded coconut
- 1 tsp vanilla extract
Method
- Heat the oven to 165°C and grease a 22 cm round cake pan.
- Combine the flour, baking powder, and salt; beat the butter with maple syrup, then add the eggs and vanilla.
- Fold in the dry ingredients alternately with the coconut milk, then fold in the shredded coconut.
- Bake for 35–40 minutes, until a skewer comes out clean; cool before serving.
Conversion and rationale
Original sweetener (classic version): 200 g granulated sugar
Conversion used: Replace 200 g sugar with 180 ml maple syrup and reduce the coconut milk by 60 ml; bake 15°C below the classic 180°C setting.
Why Quebec maple syrup: Maple complements toasted coconut more naturally than plain sugar and gives the crumb a soft, moist texture. Unsweetened coconut lets the Québec syrup remain the main sweetener.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →