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 granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1/2 cup pandan juice
- 1/2 cup chopped cashews
- 1/2 cup shredded coconut
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
7. Add the coconut milk, pandan juice, cashews, and shredded coconut and mix until just combined.
8. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 463
Fat: 20g
Carbohydrates: 64g
Protein: 6g
Substitutions for Ingredients
- Butter: Can be substituted with margarine or vegetable oil.
- Coconut Milk: Can be substituted with almond milk or soy milk.
- Pandan Juice: Can be substituted with lime juice or orange juice.
- Cashews: Can be substituted with any other type of nut.
Variations:
- Add 1/2 cup of chopped mango for a tropical flavor.
- Add 1/2 cup of chopped pineapple for a sweet and tangy flavor.
- Add 1/2 cup of chopped dark chocolate for a rich, decadent flavor.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Use a whisk to mix the dry ingredients together.
- Use a spatula to mix the wet ingredients together.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 10 minutes, or until heated through.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and a sprinkle of shredded coconut.
- Slice the cake and serve with a scoop of ice cream and a drizzle of chocolate sauce.
- Cut the cake into cubes and serve with a dollop of yogurt and a sprinkle of chopped nuts.
Garnishes:
- Whipped cream
- Shredded coconut
- Chopped nuts
- Chocolate sauce
- Yogurt
Pairings:
- Coffee
- Tea
- Milk
Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
- Grilled meats
Troubleshooting Advice:
- Make sure the butter is softened before creaming with the sugar.
- Use a whisk to mix the dry ingredients together.
- Use a spatula to mix the wet ingredients together.
Food Safety Advice:
- Store the cake in an airtight container at room temperature for up to 3 days.
- Reheat the cake in the oven at 350°F for 10 minutes, or until heated through.
Food History:
Khanom Farang Kudi Chin Pandan Cake is a traditional Thai dessert that has been enjoyed for centuries. It is a light and fluffy cake that is flavored with pandan juice and coconut milk, and is often served with a dollop of whipped cream and a sprinkle of shredded coconut.
Flavor Profiles:
This cake has a light and fluffy texture with a sweet and nutty flavor. The pandan juice and coconut milk add a subtle tropical flavor, while the cashews and shredded coconut add a crunchy texture.
Serving Suggestions:
- Serve the cake with a dollop of whipped cream and a sprinkle of shredded coconut.
- Slice the cake and serve with a scoop of ice cream and a drizzle of chocolate sauce.
- Cut the cake into cubes and serve with a dollop of yogurt and a sprinkle of chopped nuts.
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Region: Thai