Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/2 cup shredded coconut
- 1/4 cup piaya (crushed)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. Grease a 9-inch cake pan with vegetable oil and set aside.
3. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
4. In another mixing bowl, beat the eggs using an electric mixer until fluffy.
5. Add the vegetable oil, water, and vanilla extract to the eggs. Mix well.
6. Gradually add the dry ingredients to the wet ingredients while mixing continuously.
7. Fold in the shredded coconut and crushed piaya.
8. Pour the batter into the prepared cake pan.
9. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
10. Remove from the oven and let it cool for 10 minutes.
11. Run a knife around the edges of the cake to loosen it from the pan.
12. Invert the cake onto a plate and let it cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 315
- Fat: 14g
- Carbohydrates: 43g
- Protein: 4g
- Fiber: 1g
- Sugar: 25g
Substitutions for ingredients:
- You can use coconut oil instead of vegetable oil.
- You can use coconut sugar instead of white sugar.
- You can use almond flour or gluten-free flour instead of all-purpose flour.
Variations:
- You can add chopped nuts or dried fruits to the batter.
- You can use different types of shredded coconut, such as sweetened or unsweetened.
- You can add a layer of whipped cream or frosting on top of the cake.
Tips and tricks:
- Make sure to grease the cake pan well to prevent the cake from sticking.
- Do not overmix the batter to avoid a tough cake.
- You can toast the shredded coconut before adding it to the batter for a nuttier flavor.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- You can reheat the cake in the microwave for 20-30 seconds or in the oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with fresh fruits or berries.
- Serve the cake with a dollop of whipped cream or ice cream.
Garnishes:
- Shredded coconut
- Crushed piaya
- Fresh fruits or berries
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil or water to the batter.
- If the cake is too moist, try baking it for a few more minutes.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash your hands before and after handling food.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Piaya is a popular Filipino delicacy made of muscovado sugar and flour. It is usually served as a snack or dessert.
- Coconut is a staple ingredient in many Filipino dishes, as the Philippines is one of the world's largest coconut producers.
Flavor profiles:
- The Piaya-Coconut Cake is sweet, nutty, and slightly chewy.
Serving suggestions:
- Serve the Piaya-Coconut Cake as a dessert or snack.
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Region: Philippine