Casa Luna is a delightful restaurant in Ubud, Bali. The owners being Australian and Balinese, have created inspiring baking that reflect local flavours - this cake is served regularly.

Ingredients

• 2 cups flour
• 1½ tblsp Balinese sweet spice mix
• 1 tblsp baking powder
• 1½ cups molassees or muscovado sugar
• ½ cup desiccated coconut
• 150 grams butter, chilled and diced
• 1 cup coconut milk
• 1 egg
• 2 tblsp vanilla essence
• ½ tsp baking soda

Balinese Sweet Spice Blend

• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 2 tsp grated nutmeg
• 1 tsp ground cardamom
• ½ tsp ground cloves

Method

1. Sift the flour, Balinese spice blend and baking powder together into a large bowl. Rub through the sugar and coconut, breaking up any large pieces of sugar.
2. Rub in the butter until the mixture resembles coarse crumbs. Divide the mixture in half and press one half firmly into the base of the prepared cake tin.
3. Beat together the coconut milk, egg, vanilla essence and baking soda, then stir this into the remaining crumble mixture. Pour the batter into the prepared cake tin. Sprinkle with flaked or desiccated coconut if wished.
4. Bake at 170ºC for 1 hour or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and stand for 15 minutes before turning out onto a cake rack to cool. Serve slightly warm with whipped cream as a desert or cold with freshly brewed coffee.

Balinese Sweet Spice Blend

1. Mix together the spices. You will need 1½ tablespoons for this recipe; keep the remainder in an airtight jar for later use.