Lao-style Coconut Cake

Ingredients

In this Lao adaptation, the traditional Dundee Cake is transformed into a coconut-infused delight. The original Scottish recipe typically includes ingredients like currants, sultanas, and almonds, which are replaced in the Lao version with coconut milk, shredded coconut, and pandan leaves. The use of palm sugar adds a unique sweetness, and the cake is topped with toasted coconut flakes for an extra layer of flavor and texture. We alse have the original recipe for Dundee Cake, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 ½ teaspoons baking powder 1 ½ teaspoons baking powder
• ½ teaspoon baking soda ½ teaspoon baking soda
• ¼ teaspoon salt ¼ teaspoon salt
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (200g) palm sugar, grated 1 cup (200g) palm sugar, grated
• ½ cup (120ml) vegetable oil ½ cup (120ml) vegetable oil
• 3 large eggs 3 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (80g) shredded coconut 1 cup (80g) shredded coconut
• 2 pandan leaves, tied in a knot 2 pandan leaves, tied in a knot
• ½ cup (40g) toasted coconut flakes, for garnish ½ cup (40g) toasted coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 37g, 22g
• Protein: 4g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. 3.
   In a separate bowl, combine the coconut milk, palm sugar, vegetable oil, eggs, and vanilla extract. Whisk until well combined.
4. 4.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. 5.
   Add the shredded coconut and pandan leaves to the batter and gently fold them in.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top.
7. 7.
   Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
9. 9.
   Once cooled, sprinkle the toasted coconut flakes over the top of the cake for garnish.
10. 10.
    Slice and serve the Lao-style Coconut Cake.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a richer flavor and texture.
• Palm sugar — If palm sugar is not available, you can substitute it with brown sugar or coconut sugar.
• Pandan leaves — If pandan leaves are not accessible, you can omit them or use a small amount of pandan essence for a similar flavor.

Tips & Tricks

• To enhance the coconut flavor, you can add a few drops of coconut extract to the batter.
• For an extra touch of sweetness, drizzle the cooled cake with a simple coconut glaze made from powdered sugar and coconut milk.
• Serve the cake with a scoop of coconut ice cream for a truly indulgent dessert.

Serving advice

Serve the Lao-style Coconut Cake as a delightful dessert after a traditional Lao meal. It pairs well with a cup of fragrant Lao tea or a refreshing glass of coconut water.

Presentation advice

To enhance the presentation, dust the top of the cake with powdered sugar before adding the toasted coconut flakes. You can also garnish the serving plate with fresh tropical fruits, such as sliced mango or pineapple.