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.

    

 

 

 

                    

 

STRAWBERRY GLAZE/SYRUP/SAUCE/COLORING(HOMEMADE & NATURAL COLORING)

                   STRAWBERRY GLAZE

Ingredients:
Strawberry-10-15 nos.
Sugar-1 tbsp
Corn flour-2 tsp
Strawberry essence-2-3 drops
Lemon juice-2 drops(added to prevent sugar crystallization)
Butter-2tsp.

Method:
1.Wash the strawberries and blend it to a fine puree.
2.Filter it in a strainer without any seeds.



3.Pour the strawberry puree and sugar in a vessel and add let it cook in low heat for 2 mins.
4.Add in the lemon juice and essence.

5.Let the raw smell of strawberries go away. (This may take 4 to 5 minutes)
6.In a small cup,mix the corn flour with 3 tbsp of water.
7.Mix it nicely without any lumps.
8.Add the corn flour mixture to the strawberry puree and blend without forming any lumps.
9.Add butter and blend.

10.Let it cook till it slightly thickens up(like a thin sauce).
11.Once it cools down,it becomes little more thicker.
12.Strawberry glaze is now ready to be used in all your favorites.

13.Use it as an ice-cream topping,cake glaze,cake food color,icing colors and for other flavorings.

14.Let it cool down,and store it in the refrigerator in a dry air tight container for  2 weeks or freeze it for 3 months.