Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup coconut milk
- 1 cup sugar
- 1/2 cup vegetable oil
- 3 eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup desiccated coconut
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch cake pan.
2. In a mixing bowl, combine flour, baking powder, and salt. Set aside.
3. In another mixing bowl, beat eggs and sugar using an electric mixer until light and fluffy.
4. Add vegetable oil and vanilla extract to the egg mixture. Mix well.
5. Gradually add the flour mixture and coconut milk to the egg mixture, alternating between the two. Mix well after each addition.
6. Fold in the desiccated coconut using a spatula.
7. Pour the batter into the prepared cake pan.
8. Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Remove the cake from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe makes one 9-inch cake. Serves 8-10 people.
Nutritional information:
Calories: 330
Fat: 16g
Saturated Fat: 10g
Cholesterol: 56mg
Sodium: 170mg
Carbohydrates: 44g
Fiber: 1g
Sugar: 30g
Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version of the cake.
- Desiccated coconut can be substituted with shredded coconut.
Variations:
- Add 1/2 cup of chopped nuts to the batter for a nutty flavor.
- Add 1/2 cup of chocolate chips to the batter for a chocolatey twist.
Tips and tricks:
- Use room temperature eggs for best results.
- Do not overmix the batter as it can result in a dense cake.
- Toast the desiccated coconut before adding it to the batter for a nuttier flavor.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- The cake can also be stored in the refrigerator for up to a week.
Reheating instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or until warm.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with whipped cream and fresh berries.
Garnishes:
- Fresh berries
- Whipped cream
- Toasted coconut flakes
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dense, it may be due to overmixing the batter or using too much flour. Try reducing the amount of flour and mixing the batter less.
- If the cake is dry, it may be due to overbaking. Try reducing the baking time by 5-10 minutes.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash your hands before handling food.
- Use a clean and dry utensil to measure ingredients.
Food history:
- Batik cake is a traditional Indonesian cake that is usually served during special occasions such as weddings and religious ceremonies.
Flavor profiles:
- Sweet
- Coconutty
- Nutty
Serving suggestions:
- Serve the cake as a dessert or as a sweet snack.
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Region: Indonesian