Yesterday evening I tried cooking a Laksa – a Spicy Prawn Laksa. A laksa is basically a spicy, noodle soup which originated in Malaysia. The mixtures of flavours and textures appealed to me and I gave it a go. I substitued the bamboo shoots (which I hate) for beansprouts, and used normal aubergines instead of baby ones. I also changed the suggested egg noodles for the vermicelli ones, because I think the latter are more suitable for soups, especially this one, which is quite heavy. The end result was tasty and spicy, although a bit too heavy for us.
I was left with quite a bit of coconut milk, and I’ve been looking online for ways how to use it. Naturally I limited my search to baking dishes, and I found this simple Coconut Pound Cake, from the food.com website.
2 cups all-purpose flour
¾ cup butter , softened
¾ cup coconut milk , unsweetened
½ cup shredded coconut , unsweetened
1 ¾ cups sugar
1 tablespoon pure vanilla extract
¾ teaspoon baking powder
¼ teaspoon salt
Optional Brown Sugar-Toasted Coconut Glaze
3 tablespoons butter
¼ cup brown sugar
½ teaspoon vanilla
½ cup coconut , toasted
2 tablespoons coconut milk
- Preheat oven to 325 degrees.
- Greese and flour 1 loaf pan, set aside.
- In a mixing bowl, mix softened butter and sugar together until fluffy.
- In a seperate small bowl, mix together flour, salt, baking powder, and shredded coconut.
- Add eggs, one at a time into butter/sugar mixture. Mix well.
- Add vanilla, then add coconut milk, alternating with flour/coconut mixture (this will prevent lumps).
- Pour batter into loaf pan and bake for 1 – 1 1/4 hours.
- If you wish to use the glaze, heat a sauce pan to medium high heat, add butter and brown sugar. Stirring constantly, once brown sugar has dissolved add the toasted coconut, vanilla and if desired 2 tablespoons coconut milk. Remove from heat and allow to slightly cool. Stir just before pouring over cooled cake.
I still haven’t made this cake, because I made a batch of yummy oats and cranberry muffins yesterday evening. But I’m definitely sure these muffins won’t last (1. they’re really good, 2. the coconut milk will soon go bad) and then this cake is next in line.
If you manage to do it before me, let me know how it comes out!
In my quest to use coconut milk, I unearthed a couple of interesting facts. Did you know:
- coconut milk is recommended in cases of dehydration?
- it’s been used as a natural remedy for healing mouth ulcers?
- coconut milk is rich in medium-chain-fatty-acids (MCFAs), which promotes health maintenance without raising cholesterol levels?
- it controls diabetes?
In fact, it has quite a number of healthy attributes which helps with maintaining a general healthy state. Of course, too much of something is as bad as not having it at all, so always keep in mind, moderation is the key word.