Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup coconut milk powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
Special equipment needed:
- 9-inch cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan and set aside.
2. In a medium bowl, whisk together the flour, sugar, coconut milk powder, baking powder, and salt until well combined.
3. In a separate large bowl, beat the softened butter with an electric mixer until creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the whole milk, and mix until just combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
7. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 342
Fat: 13g
Saturated Fat: 8g
Cholesterol: 87mg
Sodium: 253mg
Carbohydrates: 51g
Fiber: 1g
Sugar: 28g
Protein: 6g
Substitutions for ingredients:
- You can use coconut oil instead of unsalted butter for a dairy-free version.
- You can use almond milk or soy milk instead of whole milk for a vegan version.
Variations:
- Add 1/2 cup shredded coconut to the batter for extra coconut flavor and texture.
- Top the cake with a coconut glaze made with powdered sugar, coconut milk, and shredded coconut.
- Serve the cake with a scoop of coconut ice cream or whipped cream.
Tips and tricks:
- Make sure the butter is softened at room temperature before beating it with the electric mixer.
- Do not overmix the batter, as it can result in a tough cake.
- Let the cake cool completely before slicing it to prevent it from crumbling.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil before freezing.
Reheating instructions:
- To reheat the cake, preheat the oven to 350°F (180°C) and place the cake on a baking sheet. Bake for 10-15 minutes or until heated through.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with fresh berries or sliced tropical fruits.
- Serve the cake on a cake stand for an elegant presentation.
Garnishes:
- Shredded coconut
- Fresh berries
- Whipped cream
Pairings:
- Coffee
- Tea
- Coconut water
Suggested side dishes:
- Fresh fruit salad
- Coconut rice
- Grilled pineapple
Troubleshooting advice:
- If the cake is too dry, try adding more milk to the batter next time.
- If the cake is too dense, try reducing the amount of flour or increasing the amount of baking powder.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands and utensils before preparing the cake.
- Store the cake properly to prevent spoilage.
Food history:
- Coconut milk powder is a popular ingredient in Southeast Asian and Caribbean cuisine.
- Coconut cakes have been enjoyed for centuries in tropical regions around the world.
Flavor profiles:
- Sweet
- Coconutty
- Moist
- Tender
Serving suggestions:
- Serve the cake as a dessert or a sweet snack.
- Enjoy it with a cup of coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai