Cambodian-inspired Spiced Coconut Cake

Ingredients

In this Cambodian adaptation, we replace some of the traditional Pan de Pascua ingredients with Cambodian flavors. Instead of using raisins and nuts, we incorporate grated coconut for a tropical twist. The spices are also adjusted to include Cambodian favorites like star anise and cardamom. Additionally, we sweeten the cake with palm sugar, a common sweetener in Cambodian cuisine. We alse have the original recipe for Pan de Pascua, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground star anise 1/2 teaspoon ground star anise
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (200g) palm sugar, grated 1 cup (200g) palm sugar, grated
• 3 large eggs 3 large eggs
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 1/2 cup (50g) grated coconut 1/2 cup (50g) grated coconut
• Powdered sugar, for dusting (optional) Powdered sugar, for dusting (optional)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 16g, 10g
• Carbohydrates (total, sugars): 40g, 22g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a mixing bowl, whisk together the flour, baking powder, cinnamon, cardamom, star anise, and salt.
3. 3.
   In a separate bowl, combine the coconut milk and grated palm sugar. Stir until the sugar is dissolved.
4. 4.
   Add the eggs and vegetable oil to the coconut milk mixture. Whisk until well combined.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. 6.
   Fold in the grated coconut.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top.
8. 8.
   Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
10. 10.
    Dust with powdered sugar, if desired, before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Palm sugar — If palm sugar is not available, you can substitute it with brown sugar or jaggery.

Tips & Tricks

• For an extra burst of flavor, you can add a teaspoon of freshly grated ginger to the batter.
• Serve the cake warm with a scoop of coconut ice cream for a truly indulgent treat.
• If you prefer a less sweet cake, reduce the amount of palm sugar according to your taste preference.
• Toast the grated coconut before adding it to the batter for a deeper nutty flavor.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Cambodian-inspired Spiced Coconut Cake as a delightful dessert or enjoy it with a cup of tea or coffee for a delightful afternoon treat. Dust the cake with powdered sugar before serving for an elegant touch.

Presentation advice

To enhance the presentation, you can garnish the cake with toasted coconut flakes or sprinkle some ground cinnamon on top. Serve the cake on a decorative cake stand or plate for an eye-catching display.