Gula Melaka & Coconut Cake

A time-honored classic pairing, this Gula Melaka (palm sugar) and coconut cake is definitely a treat for both the young and old.

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Nutrition Content

Calories 437kcal; Total Fat 23g; Saturated Fat 14.3g; Trans Fat 0g; Cholesterol 71.9g; Total Carbohydrates 52.1g;
Dietary Fiber 1.3g; Sugars 29.1g; Protein 5.5g; Calcium 57.7mg; Magnesium 16.4mg; Phosphorus 230mg; Potassium 222mg;
Sodium 437mg; Iron 1mg; Vitamin A 106IU; Vitamin C 0mg

Benefit of Using U.S. Dairy

• Replacement of salt for a “better-for-you” cake with lower sodium.
• Provide a more moist and softer cake texture.

INGREDIENTS

INSTANT DESSERT PREMIX (IN READY-TO-MIX POUCH)

U.S. Permeate
U.S. Skimmed Milk Powder
Cake flour
Corn flour 
Icing sugar
Mono-Diglycerides
Baking powder
Desiccated coconut
Eggs
Margarine
Gula Melaka (palm sugar)
Total

31g
10g

207g
31g
207g
2g
12g
41g
207g
199g
52g
1000g

PREPARATION

Direction For Use (For Consumers)

  1. Combine all dry ingredients and desiccated coconut together in
    a mixing bowl.
    2. Add in eggs and mix at low speed for 1 minute followed by
    4 minutes at high speed.
    3. Add in melted margarine and Gula Melaka. Continue to mix at
    medium speed for another 30 seconds.
    4. Pour batter into the baking tin.
    5. Bake at 170°C (top and bottom) for 40 minutes.