In the last week, we had a coconut abundance in our house. My husband, a friend and even me bought coconuts without communicating with each other. It ended up as 4 coconuts in one day at our place. I always wanted to prepare this recipe and it struck me why not today. Coincidentally, we had recently purchased a bottle of strawberry crush. I decided to experiment something new and tasty with these two.
Guess what ? It came out yummy (Why don’t we have more expressive phrases related to food) I am sure you will love this too.
So go hurry up, try this
Maida (flour) – 100 gms
Butter (melted) – 100 gms
Sugar – 100 gms
Baking powder – 1 teaspoon
Freshly desiccated coconut – 50 gms
Eggs (beaten) – 2 at room temperature
Coconut cream or normal cream – 2 tablespoons
Icing sugar (sifted) – 100 gms
Coconut cream or normal cream – 3 tablespoons
Butter (melted) – 40 gms
Strawberry Crush – 2 tablespoons
Desiccated coconut – 1 tablespoon
Strawberry crush – 1 teaspoon
- Pre heat the oven at 180 degrees centigrade.
- Sift the flour and baking powder thrice. In a bowl transfer the sifted flour, sugar, beaten eggs and melted butter and beat until smooth and the sugar is completely dissolved.
- Now add the desiccated coconut and the cream and mix gently.
- Transfer it in a base-lined cake tin and bake for 25 minutes or till golden in color.
- Transfer the cake to a wired rack to cool down. Once cooled peel off the parchment paper from the base.
- In a bowl mix the icing sugar, butter, cream and the strawberry crush and mix well.
- Cut the cake in to horizontal halves and apply the icing evenly over it using a palette knife on each cake. Sandwich them together and apply the frosting evenly all over cake.
- Garnish with freshly desiccated coconut and strawberry crush.
When a skewer or a knife inserted in the cake comes out clean that mean your cake is done.
You can also exclude the strawberry crush in the icing instead add a tea spoon of vanilla essence.
Would love to hear what do you think. Do comment.