Desserts > Cake > Coconut Cakes

Red Salak Coconut Cake Recipe

Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup grated coconut
- 1 cup red salak fruit, peeled and mashed
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 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). Grease a 9-inch cake pan with vegetable oil.

2. In a mixing bowl, combine the flour, baking powder, and salt. Set aside.

3. In another mixing bowl, beat the eggs with an electric mixer until frothy. Add the sugar and continue to beat until the mixture is thick and pale.

4. Add the mashed red salak fruit, grated coconut, and vegetable oil to the egg mixture. Mix until well combined.

5. Gradually add the flour mixture to the wet ingredients, mixing until just combined.

6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

7. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.

8. Once the cake has cooled, slice and serve.

Preparation time: 15 minutes
Cooking time: 30-35 minutes
350°F (180°C)
Serving size:
8-10 servings

Nutritional information:
Calories: 320
Fat: 14g
Carbohydrates: 45g
Protein: 4g
Sodium: 200mg
Sugar: 30g

Substitutions for ingredients:
- You can use coconut flour instead of all-purpose flour for a gluten-free version of this cake.
- If you can't find red salak fruit, you can use mashed strawberries or raspberries instead.

- Add 1/2 cup chopped nuts, such as almonds or pecans, to the batter for extra crunch.
- Top the cake with whipped cream and fresh fruit for a more decadent dessert.

Tips and tricks:
- Make sure to grease the cake pan well to prevent the cake from sticking.
- Don't overmix the batter, or the cake will be tough.
- If the cake is browning too quickly, cover it with foil halfway through baking.

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 the oven at 350°F (180°C) for 5-10 minutes, or until warmed through.

Presentation ideas:
Serve the cake on a cake stand or platter, garnished with fresh fruit or coconut flakes.

Fresh fruit, coconut flakes, whipped cream

This cake pairs well with a cup of coffee or tea.

Suggested side dishes:
Fresh fruit salad, vanilla ice cream

Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too wet, try reducing the amount of mashed fruit or grated coconut.

Food safety advice:
Make sure to wash the red salak fruit thoroughly before peeling and mashing it.

Food history:
Red salak fruit is a tropical fruit native to Southeast Asia. It is also known as snake fruit due to its scaly skin. The fruit has a sweet and tangy flavor and is often used in desserts.

Flavor profiles:
Sweet, tangy, coconutty

Serving suggestions:
Serve this cake as a dessert or as a sweet snack.

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Region: Thai

Taste: Sweet, Coconutty, Moist, Spicy, Rich