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.

    

 

 

 

                    

 

COCONUT SPONGE CAKE

COCONUT CAKE

Ingredients:

☆Make sure all the ingredients are in room temperature☆

Maida/All purpose flour-3/4 cup

Sugar-1/2 cup

Egg-2

Lemon juice-2 tsp.

Baking powder-1 tsp.

Coconut Milk-2 tbsp.

Oil-2 tbsp.

Vanilla essence-2 tsp.

Toasted grated coconut-1/2 cup

Slightly toast in the tawa for 3-4 minutes.

Method:

       Pre-heat the oven at 180°C / 350°F.

1.Seperate the egg whites and yolk and keep in 2 seperate bowls.

2.Start beating the egg yolk for 2 minutes. 

3.Add sugar and blend again.

4.Add coconut milk,oil,essence one by one and blend using a beater.

5.Add the grated coconut and blend.

6.Sift all purpose flour and baking powder together.

7.Add the flour little by little into the yolk mixture and mix it with a whisk until all the flour is blended.

     

8.Start beating the egg whites in medium speed for 3-4 minutes. 

9.Add lemon juice to it and start beating again until soft peaks are formed.(If you tilt the bowl,the foam should stand still and not runny)

10.Start adding the egg whites to the yolk mixture little by little and fold slowly.(Do not mix it too fast as the air in the egg whites may escape and cake becomes hard)

11.Mix all the egg whites to the yolk mixture and blend until the mixture is evenly blended.

12.Grease the baking pan with oil or place a baking sheet  and apply oil over it .

13.Transfer the mixture to the baking pan and tap it twice.

14.Bake in the oven at 180°C/350°F for 25-30 minutes or until the cake is completely done.

15.Insert a tooth pick in the middle of the cake and if it comes out clean the cake is done,or else,place it back and cook for few more minutes.

16.Once cooled,remove from the pan and peel the baking sheet and decorate the cake for your favorite parties.

For toasted coconut cake decor recipe:

https://fhamisfeast.blogspot.com/2020/10/toasted-coconut-cake-with-gulkhandrose.html?m=1