Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup full-fat coconut milk
- 1 teaspoon rose water
- 2 tablespoons rose petals
- 1/2 cup sweetened shredded coconut
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
7. Add the coconut milk and rose water and mix until just combined.
8. Fold in the rose petals and shredded coconut.
9. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 320
Fat: 14g
Carbohydrates: 41g
Protein: 4g
Substitutions for Ingredients:
- Butter: margarine or vegetable oil
- Coconut milk: almond milk or soy milk
- Rose water: orange blossom water or lemon juice
Variations:
- Add 1/2 cup of chopped nuts or dried fruit for added flavor and texture.
- Substitute the rose petals for lavender petals for a different flavor.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Be careful not to 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:
Reheat the cake in the oven at 350°F for 5-10 minutes, or until heated through.
Presentation Ideas:
- Dust the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or a scoop of ice cream.
Garnishes:
- Fresh rose petals
- Chopped nuts
- Coconut flakes
Pairings:
- Fresh fruit
- Ice cream
- Whipped cream
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Soup
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of coconut milk or almond milk.
- If the cake is too moist, bake for an additional 5 minutes.
Food Safety Advice:
- Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate any leftovers and consume within 3 days.
Food History:
Rose and coconut cakes are a popular dessert in India and the Middle East. They are often served during special occasions and festivals.
Flavor Profiles:
This cake has a light and fluffy texture with a subtle sweetness from the rose water and coconut.
Serving Suggestions:
- Serve the cake with a dollop of whipped cream or a scoop of ice cream.
- Serve the cake with fresh fruit or a drizzle of honey.
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Region: Thai