Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1 cup buko pandan juice
- 2 tablespoons cornstarch
For the Glaze:
- 1 cup coconut milk
- 2 tablespoons cornstarch
- 2 tablespoons white sugar
Special Equipment Needed:
- 9-inch round cake pan
- Whisk
- Mixing bowl
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat together the sugar, oil, eggs, and vanilla extract until light and creamy.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. In a small saucepan, combine the coconut milk, buko pandan juice, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens.
6. Pour the buko pandan mixture into the cake batter and stir until just combined.
7. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely before glazing.
For the Glaze:
1. In a small saucepan, combine the coconut milk, cornstarch, and sugar.
2. Cook over medium heat, stirring constantly, until the mixture thickens.
3. Remove from heat and let cool slightly before pouring over the cake.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F (175°C)
Serving Size: 8-10
Nutritional Information:
Calories: 300
Fat: 12g
Carbohydrates: 43g
Protein: 4g
Substitutions for Ingredients
- Coconut milk can be substituted with almond milk or soy milk.
- Buko pandan juice can be substituted with any other fruit juice.
- Cornstarch can be substituted with arrowroot powder or tapioca starch.
Variations:
- Add 1/2 cup of chopped buko pandan to the cake batter for extra flavor.
- Add 1/2 cup of shredded coconut to the cake batter for texture.
- Substitute the glaze with a cream cheese frosting.
Tips and Tricks:
- Make sure to grease and flour the cake pan before pouring in the batter.
- Let the cake cool completely before glazing.
- For a lighter cake, use half all-purpose flour and half cake flour.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F (175°C) for 5-10 minutes.
Presentation Ideas:
- Decorate the cake with fresh buko pandan slices and shredded coconut.
- Serve the cake with a dollop of whipped cream.
Garnishes:
- Fresh buko pandan slices
- Shredded coconut
- Whipped cream
Pairings:
- Fresh fruits
- Ice cream
Suggested Side Dishes:
- Fruit salad
- Macaroni 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 an extra egg to the batter.
Food Safety Advice:
- Make sure to use fresh eggs and coconut milk for this recipe.
- Store the cake in an airtight container at room temperature.
Food History:
Buko pandan is a popular Filipino dessert that combines coconut and pandan leaves. This cake is a modern twist on the classic dessert, using buko pandan juice and coconut milk in the batter and glaze.
Flavor Profiles:
This cake has a light and fluffy texture with a subtle sweetness from the buko pandan juice and coconut milk.
Serving Suggestions:
- Serve the cake with a scoop of ice cream or a dollop of whipped cream.
- Serve the cake with a side of fresh fruits.
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Region: Philippine