Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup coconut milk
- 1/2 cup Bajigur syrup (made from palm sugar, ginger, and pandan leaves)
- 1/2 cup shredded coconut
Special Equipment Needed:
- 9-inch round cake pan
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk and Bajigur syrup, until everything is well combined.
5. Fold in the shredded coconut.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 55-60 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 340
Fat: 17g
Saturated Fat: 11g
Cholesterol: 75mg
Sodium: 280mg
Carbohydrates: 45g
Fiber: 2g
Sugar: 30g
Protein: 4g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- If you don't have coconut milk, you can use regular milk or almond milk instead.
- If you can't find Bajigur syrup, you can substitute it with molasses or honey.
Variations:
- You can add chopped nuts or chocolate chips to the batter for added texture and flavor.
- You can also add a layer of whipped cream or frosting on top of the cake for a more decadent dessert.
Tips and Tricks:
- Make sure to grease and flour the cake pan well to prevent the cake from sticking.
- Don't overmix the batter as it can result in a tough cake.
- To make Bajigur syrup, combine 1 cup of palm sugar, 1 cup of water, 1 inch of ginger, and 2 pandan leaves in a saucepan. Bring to a boil and simmer for 10-15 minutes until the sugar has dissolved and the mixture has thickened.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F (180°C) for 5-10 minutes.
Presentation Ideas:
- Dust the top of the cake with cocoa powder or powdered sugar for a simple presentation.
- You can also decorate the cake with whipped cream, chocolate shavings, or fresh berries.
Garnishes:
- Shredded coconut
- Chocolate shavings
- Fresh berries
Pairings:
- Coffee or tea
- Vanilla ice cream
Suggested Side Dishes:
- Fresh fruit salad
- Green salad
Troubleshooting Advice:
- If the cake is too dry, try adding more coconut milk or Bajigur syrup to the batter.
- If the cake is too moist, try reducing the amount of liquid in the recipe or baking it for a few more minutes.
Food Safety Advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Store the cake in an airtight container to prevent contamination.
Food History:
- Bajigur is a traditional Indonesian drink made from palm sugar, ginger, and pandan leaves. It is often served hot and is a popular drink during the rainy season.
Flavor Profiles:
- This cake has a rich chocolate flavor with a hint of coconut and Bajigur syrup.
Serving Suggestions:
- Serve the cake as a dessert or as a sweet snack with coffee or tea.
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Region: Indonesian