Ingredients with Measurements:
- 2 cups arrowroot flour
- 1 cup coconut milk
- 1 cup sugar
- 1/2 cup butter, melted
- 3 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch cake pan
- Mixing bowl
- Whisk
- Oven
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 mixing bowl, whisk together the arrowroot flour, baking powder, and salt.
3. In another mixing bowl, beat the eggs and sugar together until light and fluffy.
4. Add the melted butter, coconut milk, and vanilla extract to the egg mixture and stir until well combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until the batter is smooth.
6. Pour the batter into the prepared cake pan and smooth the surface with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes.
9. Invert the cake onto a wire rack and let it cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 290
Fat: 13g
Carbohydrates: 40g
Protein: 2g
Sodium: 190mg
Sugar: 25g
Substitutions for ingredients:
- Arrowroot flour can be substituted with cornstarch or tapioca flour.
- Coconut milk can be substituted with any non-dairy milk.
- Butter can be substituted with coconut oil or vegetable oil.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add shredded coconut to the batter for extra texture and flavor.
- Top the cake with sliced tropical fruits such as mango, pineapple, or papaya.
- Add a teaspoon of cinnamon or nutmeg to the batter for a spiced flavor.
Tips and tricks:
- Make sure to grease the cake pan well to prevent the cake from sticking.
- Let the cake cool completely before slicing to ensure it holds its shape.
- Serve the cake with a dollop of whipped cream or coconut cream for added richness.
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.
Presentation ideas:
Serve the cake on a platter and garnish with fresh tropical fruits and a sprinkle of powdered sugar.
Garnishes:
Fresh tropical fruits, powdered sugar, whipped cream, or coconut cream.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a side of roasted vegetables.
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of coconut milk or vegetable oil to the batter.
- If the cake is too wet, add a tablespoon of arrowroot flour to the batter.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and cooking utensils thoroughly before preparing the cake.
Food history:
Arrowroot flour is a traditional ingredient in Polynesian cuisine and is derived from the root of the arrowroot plant.
Flavor profiles:
The Polynesian Arrowroot Cake has a sweet and nutty flavor with a light and fluffy texture.
Serving suggestions:
Serve the cake as a dessert or a sweet snack.
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