Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1/2 cup buko pandan juice
- 1/2 cup shredded coconut
- 1/2 cup chopped buko pandan
Coconut Caramel Sauce:
- 1/2 cup granulated sugar
- 1/4 cup butter
- 1/4 cup coconut milk
- 1/4 teaspoon salt
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Saucepan
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
4. Add the dry ingredients to the wet ingredients in three batches, alternating with the coconut milk and buko pandan juice. Beat until just combined. Fold in the shredded coconut and chopped buko pandan.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
6. To make the coconut caramel sauce, combine the sugar, butter, coconut milk, and salt in a saucepan over medium heat. Stir constantly until the sugar is dissolved and the mixture is bubbling. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Remove from heat and let cool.
7. To serve, slice the cake and top with coconut caramel sauce.
Time:
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Temperature: 350 degrees F
Serving Size: 8-10
Nutritional Information: TBD
Substitutions for Ingredients
- Butter: can be substituted with vegan butter
- Coconut milk: can be substituted with almond milk
- Buko pandan juice: can be substituted with any other fruit juice
Variations:
- Add 1/2 cup of chopped nuts to the batter for added crunch
- Substitute the buko pandan juice with any other fruit juice
- Add 1/2 cup of coconut flakes to the batter for added texture
Tips and Tricks:
- Make sure to grease and flour the cake pan before adding the batter
- Beat the butter and sugar until light and fluffy for a lighter, fluffier cake
- Let the cake cool completely before slicing
Storage Instructions:
- Store the cake in an airtight container at room temperature for up to 3 days
- Store the coconut caramel sauce in an airtight container in the refrigerator for up to 1 week
Reheating Instructions:
- Reheat the cake in the oven at 350 degrees F for 5-10 minutes
- Reheat the coconut caramel sauce in a saucepan over low heat for 2-3 minutes
Presentation Ideas:
- Serve the cake on a cake stand or platter
- Decorate the cake with fresh fruit and edible flowers
- Drizzle the coconut caramel sauce over the cake
Garnishes:
- Toasted coconut flakes
- Chopped nuts
- Edible flowers
Pairings:
- Ice cream
- Fresh fruit
- Whipped cream
Suggested Side Dishes:
- Fresh fruit salad
- Coconut rice
- Buko pandan salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of coconut milk to the batter
- If the cake is too dense, add a few tablespoons of buko pandan juice to the batter
- If the cake is too crumbly, add a few tablespoons of melted butter to the batter
Food Safety Advice:
- Make sure to use fresh ingredients
- Refrigerate any leftovers immediately
Food History:
Buko pandan is a traditional Filipino dessert that is made with coconut, pandan leaves, and tapioca pearls. It is often served as a snack or dessert.
Flavor Profiles:
This cake has a light and fluffy texture with a hint of coconut and pandan flavor. The coconut caramel sauce adds a sweet and creamy flavor.
Serving Suggestions:
- Serve as a dessert after a meal
- Serve as a snack with tea or coffee
- Serve as a birthday cake
Related Categories
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Region: Philippine