Coconut Cake
Coconut is an ingredient which I love in any form, be it sweets, savoury, biscuits or chutney. First time I tasted a coconut cake on my trip to Chicago and that was divine, since then my love for coconut cake is always there.
I have seen so many recipes on internet for a delicious delicate coconut cakes but all with maida n icing and I wanted a cake which is not made purely of all purpose flour and is more on a healthy side. To get white color of crumbs for that coconut flakes feel so used some all purpose flour in recipe.
Cake came out so soft that while removing from oven gloves touched the cake border n impression got dig in. My family n friends loved it, hope u will love it too.
Ingredients
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3/4 cup Whole Wheat flour
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1/2 cup flour refined (maida)
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1/2 cup Butter ghee /
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1/2 + 3 tbspn sugar powdered
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3/4 cup coconut dried grated flakes
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1/2 cup Curd
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1/2 cup Milk
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1 tspn Baking powder
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1/2 tspn Baking soda
Cooking Instructions
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1
Take a bowl put whole wheat flour,maida, baking powder,baking soda Seive it 2-3 times.
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2
Line a round baking tin with parchment paper and pre heat oven to 170 degrees for 10 minutes.
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3
Take another bowl beat butter and sugar till light and fluffy.
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4
Add curd n cream it using hand whisk.
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5
Now add milk and vanilla powder mix well beat it for sometime, milk will curdle but it's fine.
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6
Add flour and coconut powder one by one in batches n keep mixing in between till all flour n coconut powder is used n batter is mixed well.
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7
Pour batter in tin and bake in preheated oven for 40 minutes or toothpick comes out clean.
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8
Let it cool in tin for 10 min n then invert it on wire rack to cool completely. Serve at room temperature.
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