Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup coconut milk
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 6 large eggs, room temperature
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pandan extract (optional)
- 1/2 teaspoon yellow food coloring (optional)
Special equipment needed:
- 8-inch square cake pan
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease an 8-inch square cake pan with butter or cooking spray.
2. In a mixing bowl, whisk together the flour and salt.
3. In another mixing bowl, beat the eggs with an electric mixer until frothy.
4. Gradually add the sugar to the eggs, and continue to beat until the mixture is thick and pale yellow.
5. Add the melted butter, coconut milk, vanilla extract, pandan extract, and yellow food coloring (if using) to the egg mixture, and mix until well combined.
6. Add the flour mixture to the egg mixture, and whisk until the batter is smooth and no lumps remain.
7. Divide the batter into two equal portions.
8. In one portion, add 1/2 cup of shredded coconut and mix until well combined.
9. Pour the coconut batter into the prepared cake pan and spread it evenly.
10. Bake the coconut layer for 10-12 minutes, or until the top is golden brown.
11. Remove the cake pan from the oven and let it cool for 5 minutes.
12. Pour the plain batter over the coconut layer and spread it evenly.
13. Bake the cake for another 10-12 minutes, or until the top is golden brown.
14. Remove the cake from the oven and let it cool completely in the pan.
15. Once the cake is cool, remove it from the pan and cut it into small squares.
Time:
Preparation time: 20 minutes
Cooking time: 20-24 minutes
Temperature:
350°F
Serving size:
Makes 16 small squares
Nutritional information:
Calories: 200
Fat: 10g
Carbohydrates: 25g
Protein: 3g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- You can use vegetable oil instead of butter.
- You can use coconut oil instead of butter.
- You can use almond extract instead of vanilla extract.
- You can use green food coloring instead of yellow food coloring.
Variations:
- You can add more shredded coconut to the batter for a stronger coconut flavor.
- You can add chopped nuts or dried fruits to the batter for extra texture.
- You can use different food coloring to create different colors for the cake layers.
Tips and tricks:
- Make sure all the ingredients are at room temperature before starting.
- Whisk the eggs well to create a light and fluffy batter.
- Use a spatula to fold the flour into the batter gently.
- Do not overmix the batter, as this can result in a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before cutting it into squares.
Storage instructions:
Store the coconut lapis cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated oven at 350°F for 5-10 minutes, or until warm.
Presentation ideas:
Serve the coconut lapis cake on a platter or cake stand. You can dust the top with powdered sugar or sprinkle shredded coconut on top for decoration.
Garnishes:
You can garnish the cake with fresh fruit, whipped cream, or chocolate shavings.
Pairings:
The coconut lapis cake pairs well with a cup of hot tea or coffee.
Suggested side dishes:
The coconut lapis cake can be served as a dessert or snack on its own.
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Reduce the baking time next time.
- If the cake is too moist, you may have underbaked it. Increase the baking time next time.
- If the cake is too dense, you may have overmixed the batter. Fold the flour into the batter gently next time.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before starting.
Food history:
The coconut lapis cake is a traditional Indonesian dessert that is also popular in Malaysia and Singapore. It is a layered cake that is made with coconut milk and flour.
Flavor profiles:
The coconut lapis cake has a sweet and nutty flavor with a hint of coconut.
Serving suggestions:
Serve the coconut lapis cake as a dessert or snack with a cup of hot tea or coffee.
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Region: Indonesian