June 5, 2010

Coconut Almond Cake

Recipe adapted from WWW.indobase.com


• 1-1/2 cups Unsweetened Desiccated Coconut
• 1 cup Unsalted Butter, softened (I used 4/5th cup)
• 2 cups All-Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Vanilla Essence
• 1-1/3 cups Sugar
• 1 cup Whole Milk
• 1/2 tsp Salt
• 3 Eggs (I used Ener-G egg re placer: See notes)

How to make Coconut Cake:
Preheat the oven to 175 degrees C.
Now grease a 10 by 2 inch round cake pan and line bottom with a round of wax paper or parchment.
Grease paper and dust pan with flour.
Combine flour, baking powder and salt, mix well.
Beat butter with mixer till creamy.
Gradually beat in sugar on medium speed till pale and smooth.
Add vanilla essence to it, keep stirring.
Beat in eggs, 1 at a time, mixture may look curdled at this time.
Alternately beat in flour mixture and milk in 3 batches over low speed.
Raise the speed to medium and beat batter 1-1/2 minutes till soft, now fold in coconut.
Spoon batter into the cake pan and spread uniformly.
Bake cake in the middle of the oven till golden brown for about 45 to 50 minutes at the temp of 175 C.
Cool cake in the pan on a rack for about 1 hour, then invert onto the rack.
Remove paper and invert again onto another rack to cool completely.
Coconut Cake is ready to serve.

1. Instead of eggs, I used egg replacer. I followed the instructions on the carton. For 1 egg substitute 1 and 1/2 tsp egg replacer mixed in 2 tbsp water. Mix well before adding to the cake batter.

2. The batter shouldn't be kept waiting for too long after adding the replacer. The effect of the replacer reduces if not baked immediately.

3. I didnt not use mixer or food processor as mentioned in the recipe. I did it manually.