Ingredients with Measurements:
- 2 cups of mashed sweet potato
- 1 cup of grated coconut
- 1 cup of all-purpose flour
- 1 cup of sugar
- 1/2 cup of vegetable oil
- 1/2 cup of milk
- 3 eggs
- 2 teaspoons of baking powder
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, combine the mashed sweet potato, grated coconut, flour, sugar, vegetable oil, milk, eggs, baking powder, vanilla extract, and salt. Mix well until all ingredients are fully incorporated.
3. Grease the cake pan with vegetable oil and pour the batter into the pan.
4. Bake the cake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
5. Remove the cake from the oven and let it cool for 10-15 minutes.
6. Run a knife around the edges of the cake to loosen it from the pan, then invert the cake onto a serving plate.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 346
Fat: 14g
Carbohydrates: 51g
Protein: 5g
Sodium: 236mg
Sugar: 29g
Fiber: 3g
Substitutions for ingredients:
- You can use coconut milk instead of regular milk for a more coconutty flavor.
- You can use brown sugar instead of white sugar for a deeper flavor.
- You can use gluten-free flour instead of all-purpose flour for a gluten-free version.
Variations:
- You can add chopped nuts or raisins to the batter for added texture.
- You can top the cake with whipped cream or frosting for a more decadent dessert.
Tips and tricks:
- Make sure to fully incorporate all ingredients to avoid lumps in the batter.
- Use a toothpick to check if the cake is fully cooked.
- Let the cake cool before removing it from the pan to avoid it breaking apart.
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 cake with powdered sugar for a simple yet elegant presentation.
- Top the cake with toasted coconut flakes for added texture and flavor.
Garnishes:
- Fresh berries or fruit slices
- Mint leaves
- Whipped cream
Pairings:
- Coffee or tea
- Vanilla ice cream
Suggested side dishes:
- Fresh fruit salad
- Green salad with a citrus vinaigrette
Troubleshooting advice:
- If the cake is too dry, try adding more milk to the batter.
- If the cake is too wet, try adding more flour to the batter.
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:
- Chongyang Cake is a traditional Chinese dessert that is typically served during the Double Ninth Festival, which falls on the ninth day of the ninth lunar month.
Flavor profiles:
- Sweet, nutty, and coconutty.
Serving suggestions:
- Serve the cake as a dessert or as a sweet snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese