Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup coconut milk
- 1/2 cup langsat fruit, peeled and mashed
- 1/2 cup shredded coconut
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and dust with flour.
2. In a medium mixing bowl, whisk together the flour, baking powder, and salt.
3. In a separate large mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the coconut milk and mashed langsat fruit to the butter mixture and mix until well combined.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Fold in the shredded coconut.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Remove the cake from the oven and let it cool in the pan for 10 minutes.
11. Transfer the cake to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 42g
Protein: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
- Langsat fruit can be substituted with any other tropical fruit, such as mango or pineapple.
- Coconut milk can be substituted with almond milk or soy milk for a dairy-free version.
Variations:
- Add chopped nuts, such as almonds or pecans, to the batter for added texture.
- Top the cake with a cream cheese frosting for a richer flavor.
- Add a teaspoon of vanilla extract to the batter for a more vanilla flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before frosting or serving.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple presentation.
- Top the cake with fresh fruit, such as sliced strawberries or kiwi, for a colorful presentation.
Garnishes:
- Top the cake with shredded coconut or toasted coconut flakes.
- Add a sprig of fresh mint or basil for a pop of color.
Pairings:
- Serve the cake with a cup of coffee or tea for a delicious breakfast or afternoon snack.
- Pair the cake with a scoop of vanilla ice cream for a decadent dessert.
Suggested side dishes:
- Serve the cake with a side of fresh fruit, such as sliced mango or papaya.
- Pair the cake with a side of whipped cream or yogurt for added creaminess.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of coconut milk in the recipe.
Food safety advice:
- Make sure to wash the langsat fruit thoroughly before peeling and mashing it.
- Store the cake in an airtight container to prevent contamination.
Food history:
Langsat fruit is a tropical fruit native to Southeast Asia. It is commonly used in desserts and has a sweet and tangy flavor.
Flavor profiles:
The Langsat Coconut Cake has a sweet and tropical flavor with a hint of tanginess from the langsat fruit.
Serving suggestions:
Serve the Langsat Coconut Cake as a dessert or as a sweet breakfast treat.
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