Wednesday, December 7, 2016

Coconut Cake - Ring of Delight

Coconut Cake 

Slice of coconut cake
I grew up with Coconut as my main flavor in food. It's a part of our culture.
And today when I made the Coconut Cake, a familiar flavor whizzed around, waking up an old forgotten memory. This is when I realized how much we are tied to our olfactory senses.

Coconut Cake Experiment
This coconut cake, had coconut milk, coconut essence, coconut oil and dedicated coconut as Icing. Try the recipe given below. When you make this in you home, give a little bit of spin to the recipe or the finish or the final photo. And that becomes your's for sure!

  • Maida            180 gms
  • Egg white          2 
  • Coconut milk   1 Cup
  • Coconut oil    1/3 cup
  • Sugar            170 grm
  • Vanilla essence 1 tsp
  • Coconut essence 1 tsp
  • Baking Powder 1/2 tsp
1. Sieve maida and baking powder 3 times
2.Beat egg white to stiff peak ( make sure your bowl and beater blades are oil free)
3.Use a beater and cream the oil and powdered sugar to a creamy texture.
4.Slowly beat in the flour, milk and essence.
5.Gently fold the egg white into the batter
6.Bake it at 180 degree for 40 mts.

For Coconut Frosting
  • Butter - 1 Cup
  • Vanilla 1 tsp
  • Coconut essence 8 tsp
  • Icing sugar 4 cups
  • Coconut milk 4 tsp
  1. Cream the butter and icing sugar
  2. Add the essence and milk and beat to a creamy texture.
Note: I have jotted this recipe from a website or blog, but I can't recollect the source. Due to this, I can't give the proper source.

If you get any doubt or confusion  while trying this recipe, then you're free to msg or call me for clarification.

Get, Set and Bake!


P.S: Here's a handy checklist for first-time bakers.

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