Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
- 1/2 cup coconut milk
- 2 eggs
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup shredded coconut
Special equipment needed:
- 8x8 inch baking dish
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease an 8x8 inch baking dish with butter or cooking spray.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another mixing bowl, whisk together the melted butter, milk, coconut milk, and eggs.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Fold in the shredded coconut.
6. Pour the batter into the prepared baking dish and smooth out the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool for 10 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 290
Fat: 14g
Carbohydrates: 36g
Protein: 5g
Sodium: 190mg
Sugar: 22g
Substitutions for ingredients:
- You can use coconut oil instead of unsalted butter.
- You can use almond milk or soy milk instead of regular milk.
Variations:
- Add 1/2 tsp of vanilla extract for extra flavor.
- Add 1/4 cup of chopped nuts for crunch.
- Add 1/4 cup of chocolate chips for a chocolate twist.
Tips and tricks:
- Make sure to mix the wet and dry ingredients well to avoid lumps.
- Don't overmix the batter as it can make the cake tough.
- Toast the shredded coconut before adding it to the batter for extra flavor.
Storage instructions:
Store the leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Serve the cake on a plate and dust with powdered sugar.
Garnishes:
Garnish with fresh berries or whipped cream.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Serve with fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too wet, add a tablespoon of flour to the batter.
Food safety advice:
Make sure to store the cake in the refrigerator and consume within 3 days.
Food history:
Coconut pudding cake is a popular dessert in many tropical countries, especially in Southeast Asia.
Flavor profiles:
The cake has a sweet and nutty flavor with a hint of coconut.
Serving suggestions:
Serve the cake warm or cold with your favorite toppings.
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