Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup mashed ripe papaya
- 1/2 cup coconut milk
- 1/2 cup sweetened shredded coconut
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan with butter or cooking spray.
2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing 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. Stir in the vanilla extract.
5. Add the mashed papaya to the butter mixture and stir until well combined.
6. Gradually add the flour mixture to the butter mixture, alternating with the coconut milk, 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. Remove the cake from the oven and let it cool in the pan for 10 minutes.
11. Invert the cake onto 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: 350
Fat: 15g
Carbohydrates: 50g
Protein: 4g
Sodium: 280mg
Sugar: 28g
Substitutions for ingredients:
- You can substitute the all-purpose flour with gluten-free flour if you prefer.
- You can substitute the sweetened shredded coconut with unsweetened shredded coconut.
Variations:
- You can add chopped nuts, such as macadamia nuts or almonds, to the batter for added texture and flavor.
- You can add a cream cheese frosting to the cake for a richer taste.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Use ripe papaya for the best flavor and texture.
- Do not overmix the batter, as this can result in a tough cake.
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 preheated oven at 350°F (175°C) for 5-10 minutes, or until warm.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Top the cake with fresh papaya slices and toasted coconut flakes.
Garnishes:
- Fresh papaya slices
- Toasted coconut flakes
- Whipped cream
Pairings:
- Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Green salad with a citrus vinaigrette
Troubleshooting advice:
- If the cake is too dry, try adding more coconut milk to the batter.
- If the cake is too moist, try reducing the amount of papaya in the recipe.
Food safety advice:
- Make sure the cake is fully cooked before serving.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Papaya is a tropical fruit that is native to Mexico and Central America.
- Coconut is a staple ingredient in many tropical cuisines, including those of Southeast Asia and the Caribbean.
Flavor profiles:
- The cake has a sweet and tropical flavor, with hints of papaya and coconut.
Serving suggestions:
- Serve the cake as a dessert or a sweet snack.
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Region: Thai