Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut oil, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan with butter or cooking spray.
2. In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate mixing bowl, cream together the butter and coconut oil with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the coconut milk, and mix until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into 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. Transfer the cake to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 415
- Fat: 21g
- Carbohydrates: 52g
- Protein: 5g
Substitutions for ingredients:
- You can use vegetable oil instead of coconut oil.
- You can use almond milk or regular milk instead of coconut milk.
Variations:
- Add 1/2 cup shredded coconut to the batter for extra coconut flavor.
- Top the cake with whipped cream and toasted coconut flakes.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Don't overmix the batter, or the cake will be tough.
- 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 frosting or decorating.
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 for 5-10 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with fresh berries or fruit.
Garnishes:
- Toasted coconut flakes
- Fresh berries or fruit
- Whipped cream
Pairings:
- Serve the cake with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding more coconut milk to the batter.
- If the cake is too moist, reduce the amount of coconut milk in the recipe.
Food safety advice:
- Make sure to wash your hands and all utensils before starting.
- Use fresh ingredients and check expiration dates.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Coconut milk cake is a popular dessert in many tropical countries, where coconut is a common ingredient in cooking and baking.
Flavor profiles:
- This cake has a light and fluffy texture with a subtle coconut flavor.
Serving suggestions:
- Serve the cake as a dessert or as a sweet treat with coffee or tea.
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Region: Thai