Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup coconut milk
- 1/2 cup pulasan fruit, mashed
- 1/2 cup shredded coconut
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowls
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch round 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. Gradually add the flour mixture to the butter mixture, alternating with the coconut milk, and mix until just combined.
6. Fold in the mashed pulasan fruit and shredded coconut.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes one 9-inch cake that serves 8-10 people.
Nutritional information:
Calories: 318
Fat: 16g
Saturated Fat: 10g
Cholesterol: 76mg
Sodium: 201mg
Carbohydrates: 42g
Fiber: 1g
Sugar: 28g
Protein: 3g
Substitutions for ingredients:
- You can substitute the pulasan fruit with any other mashed fruit of your choice.
- You can use coconut oil instead of butter.
- You can use almond milk or any other non-dairy milk instead of coconut milk.
Variations:
- You can add chopped nuts or chocolate chips to the batter for added texture.
- You can make a glaze with powdered sugar and coconut milk to drizzle over the cake.
Tips and tricks:
- Make sure the butter is at room temperature before creaming it with the sugar.
- Do not overmix the batter or the cake will be tough.
- Let the cake cool completely before slicing 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 preheated oven at 350°F (180°C) for 5-10 minutes or until warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Top the cake with whipped cream and fresh fruit.
Garnishes:
- Fresh fruit
- Shredded coconut
- Chopped nuts
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding more mashed fruit or coconut milk to the batter.
- If the cake is too wet, try reducing the amount of mashed fruit or coconut milk in the batter.
Food safety advice:
- Make sure all ingredients are fresh and not expired.
- Wash your hands and all utensils before preparing the cake.
- Use pasteurized eggs to reduce the risk of salmonella.
Food history:
Pulasan is a tropical fruit native to Southeast Asia. It is similar to rambutan but has a sweeter and juicier flesh. Coconut cake is a popular dessert in many cultures around the world.
Flavor profiles:
This cake has a sweet and tropical flavor with hints of coconut and pulasan fruit.
Serving suggestions:
Serve the cake as a dessert after a meal or as a sweet treat with coffee or tea.
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