TOASTED COCONUT CAKE WITH GULKHAND/ROSE PRESERVES TOPPING

Ingredients:

Coconut sponge cake-1 (cut into 3 layers)

For cake recipe:

https://fhamisfeast.blogspot.com/2020/09/coconut-sponge-cake.html?m=1

Coconut milk -1/4 cup

Sugar-1 tsp.

Whipped cream-2-3cups.

For whipped cream recipe:

https://fhamisfeast.blogspot.com/2020/04/whipped-cream.html?m=1

Grated coconut-1 cup

Rose preserves/Gulkhand-for topping

Method:

For toasted coconut:

♤Toast the grated coconut in a tawa for few minutes until it turns golden,dry and crisp♤

1.Cut the cake into 3 equal layers.

2.Take one layer and place on a working space.

3.Mix sugar with coconut milk.

4.Sprinkle 2 to 3 tsp. all over the cake for it to remain moist. 

5.Apply whipped cream all over the layer.

6.Place the second layer on top of it.

7.Sprinkle the coconut milk and apply whipped cream. 

8.Repeat the same for the third and final layer.

9.Now,apply whipped cream all over the cake.

10.Add toasted coconut to the sides of the cake.

11.Apply an even layer of rose preserve/gulkhand as topping.

 

12.Decorate the cake with the whipped cream and icing nozzles to create variety of designs.

13.Sprinkle some toasted coconut over it. 

14.Write names on it or finish it up to your creativity. 

                  

15.Lovely toasted coconut cake is ready for your favorite occasions.

16.Cut them into perfect equal slices.

17.Soft and juicy coconut cake is ready to be served.