Thai Coconut Cake

This Thai Coconut Cake is a delightful fusion of flavors, combining the richness of coconut with a hint of pandan for a unique twist. Light yet satisfying, it's a perfect healthier dessert option that captures the essence of Thai cuisine.

Ingredients

• coconut milk - 200 ml
• rice flour - 100 g
• pandan extract - 1 teaspoon
• honey - 2 tablespoons
• baking powder - 1 teaspoon
• sea salt - 1/4 teaspoon
• coconut flakes (unsweetened) - 30 g
• fresh mango (for garnish) - 1/2 small

Steps

1. Preheat your oven to 180°C (350°F) and lightly grease a small cake pan.
2. In a mixing bowl, combine the rice flour, baking powder, and sea salt.
3. In another bowl, whisk together the coconut milk, honey, and pandan extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
5. Fold in the coconut flakes until evenly distributed.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool for a few minutes before transferring it to a serving plate.
9. Slice and serve topped with fresh mango slices.

Nutrition

• Calories: 220
• Protein: 3 g
• Carbs: 37 g
• Fiber: 2 g
• Sugar: 8 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Water: 0.15 L

Health Benefits

• Rich in healthy fats from coconut, which can provide energy and support heart health.
• Contains fiber from rice flour and coconut, promoting digestive health.

Tags