If there are any men who are fathers or going to be one soon reading this blog, "Happy Father's Day" to you all.
One Year back - Mango Milkshake
Ingredients:
All purpose flour - 3 cups
Baking Powder - 2 tsp
Baking Soda - 1 tsp
Sugar - 1 2/3 cup
Salt - 1 tsp
Unsweetened dessicated coconut - 1 cup
Coconut milk - 14 Oz can
Yogurt - 1/2 cup (Could use Sourcream)
Canola Oil - 2/3 cup
Cardamom extract or powder - 1/2 tsp
Coconut extract - 1 tsp (use vanilla if you don't have this or skip altogether)
Method:
Grease a 10" bundt pan with shortening and flour it tapping out the excess. Preheat the oven to 350 F. I used a dark non stick pan so preheated to 325 F. In a bowl, whisk together flour, baking powder, baking soda, salt, dessicated coconut. Set aside. In another bowl, whisk together oil, coconut milk, yogurt, sugar and the extracts. Slowly add the dry ingredients to the wet and stir. Don't over mix. Scrape the bowl with a spatula couple of times and fold. Pour into the prepared pan. Bake for 50 - 60 minutes or until a toothpick inserted in the center comes out clean. It took 55 minutes at 325 F for my cake.
Enjoy. Pin It
Cake looks simply too good. How wonderful that you wrote on the top that adds more charm. Happy Father's day to your spouse too.
ReplyDeleteLove this Champa..It's long since I baked any cake and this one is calling my name..got to give it a try soooooonnnnn.
ReplyDeleteHello,
ReplyDeletethank your for sharing the recipe.
Would you be able to explain how much is one cup in Metric (grams) as your cake looks really good and would love to try the recipe. Thanks so much. bayaderka pl
Wow, beautifully baked cake and loved the writing on the top,very innovative. Check my post on dedication to dad, Father's day wishes to ur dad too.
ReplyDeleteThanks everyone.
ReplyDeleteBayaderka,
Here is the website which gives you metric conversion for most of the ingredients. Whichever ingredient you don't get it, just measure the ingredient you have already weighed in a cup, mark it and use that as a standard measure.
http://www.jsward.com/cooking/conversion.shtml
Coconut cake sounds and looks so flavourful
ReplyDeleteThats a gorgeous and beautiful cake, i dont bother to have a slice..
ReplyDeleteA keeper of a recipe Champa..Sounds very flavorful.
ReplyDeleteA question here - Some cakes need the creaming of the wet ingredients while others just need folding or mixing gently. Why do you think that is so? Does the presence of butter/oil change the method of mixing? Would appreciate your take on this.
Harini,
ReplyDeleteIt indeed is a keeper recipe. Everyone loved it at the party. Creaming of butter and sugar work in two ways. One is to breakdown the sugar crystals and the other one is to incorporate air into the batter. If you beat oil and sugar, it really doesn't help since oil is already a liquid and sugar needs a bit of friction or resistance while beating to add air into the batter. When you just mix wet and dry ingredients, you are basically treating like a quick bread, but since the sugar and fat ratio is high, it is tender like cake. That is what I think is the reason.
Yum Champa, looks superb and I love your cute writing on it :)
ReplyDeleteAll your Bundt cakes look awesome... The glaze looks so perfectly poured! Love it!
ReplyDeleteI have a question too... can fresh grated coconut be used, instead? If yes, should the grates be very fine?
Sumana,
ReplyDeleteYes. You may use freshly grated coconut. Fine would be better but coarse will give you texture too. If using fresh, mix it with a TBSP or two of the dry mixture and stir in after you have mixed the wet and dry together. They might clump otherwise.
Hi
ReplyDeleteToday is my husband's birthday and I would like to bake this cake for him. Can you please tell me if I can use a regular pan instead of bundt pan? coz I don't have one.Thank you - Deepa
Hi, Still waiting for your reply regarding the cake pan. It is 10.30 am here and by 3.30 pm my husband will be back. I want to bake it before he comes and give him a surprise....please clarify if I can use the regular pan instead of Bundt pan.....I don't want to bake and spoil by using the regular pan....hence thought I will confirm with you......Thank you. Deepa
ReplyDeleteDeepa,
ReplyDeleteDo you have a loaf pan? If yes, you can use two loaf pans instead of one.
You can bake this in a standard 13 X 9 pan. Check at 30 minutes. If you are using 9" round pans, you will need two pans and check at 25 minutes.
I don't know how the texture will be affected, but it should be fine. Remember that this cake doesn't brown. So, don't keep on baking till you see a brown color. Birthday wishes to your husband and good luck with the cake.
You have clarified that if convection oven is used the temp should be reduced by 25F of the temp recommended.Again if the non stick black pan is used the temp should be reduced by 25F.If I bake the cake in a nonstick pan in the convection should the temp be lowered by 50F?
ReplyDeleteMy cakes in non stick pan (the beautiful bottom detachable Tramontina brand bundt cake tin) tend to burn at the bottom and dont usually come out that well as in conventional.
please guide.
Tara,
ReplyDeleteIf you reduced the temp by 25 F and baked in a non stick pan in a conventional oven, it should come out fine. If it is getting burnt, that means your oven temperature needs a check. I would suggest you to get an oven thermometer (costs about 4 dollars in target/walmart) and use that to see if the temperature is what the knob says. You do not have to reduce the temperature by 50 F if using a non stick pan in a convection oven. 25 F is good enough.
hey i will be trying this recipe soon ... check out my site as i post recipes both eggless and not eggless :)
ReplyDelete