Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut cream
- 1/2 cup strong brewed coffee, cooled
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch round cake pan and set aside.
2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add in the eggs, one at a time, and mix well.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients into the butter mixture, alternating with the coconut cream and brewed coffee. Mix until well combined.
6. Pour the batter into the prepared cake pan and smooth out the top with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 50-55 minutes
Temperature:
Preheat oven to 350°F (180°C).
Serving size:
This recipe makes 8-10 servings.
Nutritional information:
Calories per serving: 315
Fat: 13g
Carbohydrates: 45g
Protein: 4g
Sodium: 240mg
Sugar: 25g
Substitutions for ingredients:
- All-purpose flour can be substituted with cake flour or gluten-free flour.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Unsalted butter can be substituted with salted butter, margarine, or coconut oil.
- Coconut cream can be substituted with heavy cream or milk.
- Strong brewed coffee can be substituted with espresso or instant coffee.
Variations:
- Add 1/2 cup of shredded coconut to the batter for a more tropical flavor.
- Top the cake with a coffee glaze made with powdered sugar and brewed coffee.
- Add 1/2 cup of chocolate chips to the batter for a mocha twist.
- Substitute the coconut cream with almond milk for a nutty flavor.
Tips and tricks:
- Use room temperature ingredients for best results.
- Don't overmix the batter to avoid a tough cake.
- Let the cake cool completely before slicing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave individual slices for 10-15 seconds or until warm.
Presentation ideas:
Dust the top of the cake with powdered sugar or cocoa powder. Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
Sprinkle shredded coconut or chopped nuts on top of the cake. Add a few fresh berries or sliced fruits for a pop of color.
Pairings:
Serve with a hot cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a side of yogurt.
Troubleshooting advice:
- If the cake is too dry, try adding more coconut cream or milk to the batter.
- If the cake is too moist, try reducing the amount of liquid in the recipe.
Food safety advice:
Make sure all ingredients are fresh and properly stored. Wash hands and surfaces before and after handling food.
Food history:
Kopi Santan Cake is a popular dessert in Southeast Asia, especially in Malaysia and Indonesia. It combines the flavors of coconut and coffee, two ingredients commonly used in the region's cuisine.
Flavor profiles:
This cake has a rich and moist texture with a subtle coconut and coffee flavor.
Serving suggestions:
Serve this cake as a dessert or a sweet treat with a cup of coffee or tea.
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Region: Indonesian