Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup shredded coconut
- 2 tablespoons sesame seeds
Special Equipment Needed:
- 9-inch round cake pan
- Mixing bowl
- Electric mixer
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
4. Gradually stir the sifted ingredients into the creamed mixture alternately with the milk. Fold in the coconut and sesame seeds.
5. Pour batter into the prepared pan.
6. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean.
7. Allow to cool before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350 degrees F (175 degrees C)
Serving Size: 9-inch round cake
Nutritional Information:
Calories: 250
Fat: 10 g
Carbohydrates: 34 g
Protein: 4 g
Substitutions for Ingredients
- Coconut: You can substitute almond flakes or chopped walnuts for the coconut.
Variations:
- You can add 1/2 cup of raisins or chopped dates to the batter for a different flavor.
- You can also add 1/2 teaspoon of ground cinnamon or nutmeg for a spiced flavor.
Tips and Tricks:
- Make sure the butter is at room temperature before creaming it with the sugar.
- Be sure to sift the dry ingredients together before adding them to the creamed mixture.
Storage Instructions:
This cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
This cake can be reheated in the oven at 350 degrees F (175 degrees C) for 5-10 minutes.
Presentation Ideas:
This cake can be served with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
Garnishes:
- Toasted coconut flakes
- Whipped cream
- Sliced strawberries
Pairings:
This cake pairs well with a cup of hot tea or a glass of cold milk.
Suggested Side Dishes:
- Fresh fruit salad
- Ice cream
- Yogurt
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter before baking.
- If the cake is too moist, bake it for a few minutes longer.
Food Safety Advice:
- Be sure to use fresh ingredients when making this cake.
- Store the cake in an airtight container at room temperature.
Food History:
Khanom Farang Kudi Chin is a traditional Thai dessert that was first created in the 19th century. It is a coconut cake that is flavored with sesame seeds and is often served with a dollop of whipped cream.
Flavor Profiles:
This cake has a sweet and nutty flavor from the coconut and sesame seeds.
Serving Suggestions:
This cake can be served as a dessert or as a snack. It is also a great addition to a brunch or tea party.
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Region: Thai