Ingredients with Measurements:
- 1 cup grated coconut
- 1 cup jaggery, grated
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 eggs
- 1 tsp vanilla extract
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Whisk
- Spatula
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 mixing bowl, combine the grated coconut and grated jaggery. Mix well and set aside.
3. In another mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
4. In a separate bowl, whisk together the vegetable oil, milk, eggs, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Fold in the coconut and jaggery mixture until evenly distributed.
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 comes out clean.
9. Remove from the oven and let cool for 10 minutes before removing from the pan.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes one 9-inch cake, serving 8-10 people.
Nutritional information:
Calories per serving: 280
Fat: 14g
Carbohydrates: 34g
Protein: 4g
Sugar: 20g
Sodium: 270mg
Substitutions for ingredients:
- You can use coconut oil instead of vegetable oil.
- You can use almond milk or coconut milk instead of regular milk.
- You can use gluten-free flour instead of all-purpose flour.
Variations:
- Add chopped nuts or dried fruits to the batter for extra texture and flavor.
- Replace the jaggery with brown sugar or honey for a different taste.
Tips and tricks:
- Make sure to grate the jaggery finely to ensure it dissolves well in the batter.
- Do not overmix the batter as it can make the cake tough.
- 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, place the cake in a preheated oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
Dust the cake with powdered sugar or top with whipped cream and fresh berries.
Garnishes:
Top with toasted coconut flakes or chopped nuts.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too wet, try reducing the amount of liquid in the batter.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the cake.
Food history:
Coconut and jaggery are commonly used ingredients in Indian desserts.
Flavor profiles:
This cake has a sweet and nutty flavor with a hint of coconut.
Serving suggestions:
Serve the cake as a dessert or as a sweet snack.
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Region: Indian