Wednesday, March 30, 2011

Coconut Cake

I came upon Bill Granger's Coconut bread on SevenSpoons. It looked trusty but I wanted something with orange in it so came up with this recipe. Smells different but tastes similar. And I called it a cake.


2 large eggs
1/4 cup powdered milk
1 teaspoon orange zest
2 cups flour, more for dusting pan
2 teaspoons baking powder
1/2 teaspoon salt
1 cup date jaggery
1 1/2 cups flaked coconut
8 Tablespoons unsalted butter, at room temperature
Soft butter for greasing the pan
2 Tablespoon raisins


Preheat an oven to 350°F (175°C).

In a small bowl, whisk together the eggs, milk and butter, one by one. Mix thouroughly before adding each ingredient. Mix in the jaggery and coconut. Add the orange zest and blend briefly. It should be liquid.

In a large bowl, sift together the flour, baking powder, raisins and salt. Make a well in the centre of the dry ingredients, and slowly add the egg mixture, stirring until just combined. Be careful not to overmix. This is a thick batter based cake.

Grease a Gugelhopf pan. Pour in the batter and bake in the preheated oven until the cake is golden and a fork inserted into the middle comes out clean, around 45 minutes. Remove from the oven and allow to cool in its tin for 15 minutes, then turn it out onto a wire rack. Position it again side up to cool a bit more.
An orange glaze would improve it, though I didn't try it.

1 comment:

  1. aami caramelized chhana-podo banalam shedin ... tasted ok, looked ugly ... will try it out in a more conventional manner the next time around.

    good to see some more recipes after a hiatus ...


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