Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut milk
- 3 large eggs
- 1/2 cup lychee puree
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup shredded coconut
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the lychee puree and coconut milk and mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients and mix 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. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes one 9-inch cake, which serves 8-10 people.
Nutritional information:
Calories: 350
Total Fat: 17g
Saturated Fat: 11g
Cholesterol: 85mg
Sodium: 200mg
Total Carbohydrates: 46g
Dietary Fiber: 1g
Sugars: 29g
Protein: 4g
Substitutions for ingredients:
- You can use canned lychees instead of fresh lychees to make the puree.
- You can use coconut cream instead of coconut milk for a richer flavor.
- You can use sweetened shredded coconut instead of unsweetened if you prefer a sweeter cake.
Variations:
- You can add chopped lychees to the batter for extra texture.
- You can add a layer of whipped cream or frosting between the cake layers for a more decadent cake.
- You can top the cake with toasted coconut flakes for added crunch.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Don't overmix the batter once you've added the dry ingredients, or the cake may become tough.
- Let the cake cool completely before frosting or decorating it.
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 a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple presentation.
- Top the cake with fresh lychees and whipped cream for an elegant look.
- Pipe frosting around the edges of the cake for a more polished finish.
Garnishes:
- Fresh lychees
- Toasted coconut flakes
- Mint leaves
Pairings:
- Serve the cake with a cup of hot tea or coffee for a cozy afternoon treat.
- Pair the cake with a glass of sparkling wine for a festive celebration.
Suggested side dishes:
- Fresh fruit salad
- Coconut rice
- Grilled shrimp skewers
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is sticking to the pan, run a knife around the edges to loosen it before removing it from the pan.
Food safety advice:
- Make sure to properly store the cake to prevent spoilage.
- Wash your hands and all equipment thoroughly before preparing the cake to avoid contamination.
Food history:
- Lychees are a tropical fruit native to China and have been cultivated for over 2,000 years.
- Coconut is a staple ingredient in many tropical cuisines, including those of Southeast Asia and the Caribbean.
Flavor profiles:
- This cake has a light and fluffy texture with a subtle coconut flavor and a hint of sweetness from the lychee puree.
Serving suggestions:
- Serve the cake as a dessert or a sweet snack.
- This cake is perfect for special occasions or as a gift for friends and family.
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Region: Thai