This is my own invention..YES I didn’t refer any recipe..MY VERY OWN CAKE..I always wanted to make a coconut cake that taste really like a coconut cake without using any of the fake coconut flakes or flavourings. I used freshly grated coconut and its milk which makes this cake so moist and flavourful..And one more thing I want to mention is, this cake is so moist and soft. It almost fall apart like a sponge..I advice you to put this cake in the freezer or fridge for 15 mins then slice it. It is eggless too so any one can make it..
All Purpose Flour / Maida – 1 cup / 120 gms
Sugar- 200 gms / 1 cup
Butter- 100 gms / 4 ounces / ¼ pound ( I used salted)
Vanilla Essence – 1 tsp
Coconut Milk- 240 ml / 1 cup /8 fluid ounces / half a pint
Baking Powder – 1 tsp
Baking Soda – ½ tsp
Cardamom / Yelakai – 1 tsp powdered
Freshly Grated Coconut – ½ cup Ground Coarsely
Take a round baking pan. Line the bottom of the pan with a parchment paper and butter it on all sides generously.Set this aside till use. Preheat the oven to 170 degree C / 340 Degree F.
Take freshly garted coconut in a food processor and poulse it for few times till they resembles coarse crumbs. Set aside.
Take flour, baking powder and baking soda in a sieve and sift it. Set this aside.
Now take butter, sugar and vanilla in a mixing bowl and start beating till it gets creamy.
Now add half of the sifted flour along with half of the coconut milk and mix well.
Again add all the flour along with the rest of the coconut milk and mix well.
Fold in cardamom powder and the ground coconut and mix well.
Pour this in the prepared tin and bake it for 35-40 mins untill the cake is done..Insert a tooth pick to see if it is done.
Let it cool down completely. Invert to a plate and put in the freezer for 15 mins to firm up a little.
Now slice and serve.
Put the remaining in the fridge, since it contains fresh coconut.
1.This cake is so soft. But in the freezer for 15 mins or in the fridge for 30 mins and slice it.
2. Line the pan with parchment paper..Since it is so soft and moist, there are chances of falling apart.
3. You could use frozen coconut and canned coconut milk for this.
4.You could add any nuts of your choice.
5. Store in the fridge any leftovers. Since it contains fresh coconut.
|Take all your ingrediants|
|sieve flour, baking powder and baking soda|
|Take butter, vanilla and sugar in a bowl|
|add half of the flour mixture|
|add half of the coconut milk and mix well|
|add the remaining flour|
|and coconut milk|
|all mixed well|
|add cardamom and coconut|
|transfer to a baking tin|
|Slice and Serve|