Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut palm syrup
- 2 large eggs
- 1/2 cup coconut milk
- 1 tsp vanilla extract
Special Equipment Needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Whisk
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan with butter or cooking spray.
2. In a mixing bowl, whisk together the all-purpose flour, coconut flour, baking powder, baking soda, and salt.
3. In another mixing bowl, cream the softened butter and coconut palm syrup together using an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, and mix until well combined.
6. Stir in the vanilla extract.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 25-30 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. Invert the cake onto a wire rack and let it cool completely.
11. Serve the cake as is or with whipped cream and fresh berries.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes
Temperature:
Preheat oven to 350°F (180°C).
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 250
Total Fat: 14g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 300mg
Total Carbohydrates: 27g
Dietary Fiber: 3g
Sugars: 10g
Protein: 4g
Substitutions for ingredients:
- You can use regular granulated sugar instead of coconut palm syrup.
- Almond flour or wheat flour can be used instead of coconut flour.
- You can use regular milk instead of coconut milk.
Variations:
- Add shredded coconut to the batter for an extra coconut flavor.
- Top the cake with a coconut glaze made with powdered sugar, coconut milk, and shredded coconut.
- Add chopped nuts or dried fruit to the batter for added texture.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the coconut palm syrup.
- Use room temperature eggs for better mixing.
- Do not overmix the batter, as it can result in a tough cake.
- Let the cake cool completely before slicing to prevent it from falling 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 a preheated oven at 350°F (180°C) for 5-10 minutes or until warmed through.
Presentation Ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with whipped cream and fresh berries.
- Serve the cake with a scoop of coconut ice cream.
Garnishes:
- Fresh berries
- Shredded coconut
- Chopped nuts
Pairings:
- A cup of coffee or tea
- A glass of coconut water or coconut milk
Suggested Side Dishes:
- Fresh fruit salad
- Coconut rice
- Grilled vegetables
Troubleshooting Advice:
- If the cake is too dry, try adding more coconut milk to the batter.
- If the cake is too moist, try reducing the amount of coconut milk in the batter.
Food Safety Advice:
- Make sure to use fresh ingredients and check the expiration dates.
- Wash your hands and all utensils before and after handling food.
- Store the cake in an airtight container to prevent contamination.
Food History:
Coconut palm syrup is a natural sweetener made from the sap of coconut palm trees. It has been used for centuries in Southeast Asia and the Pacific Islands as a sweetener and flavoring agent.
Flavor Profiles:
This cake has a sweet, nutty flavor from the coconut palm syrup and coconut flour. It is moist and tender with a light crumb.
Serving Suggestions:
Serve this cake as a dessert or a sweet snack. It is perfect for afternoon tea or coffee breaks.
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Region: Thai