RICH COCONUT CAKE

 

Recently when spring cleaning at home I came across this very old Bundt cake tin.  It brought back very pleasant memories of the eighties back then  the concept of having an oven in middle class Indian homes was still a very alien concept.  My mum used this  cake tin for baking cakes during Christmas and this cakes were baked on the gas range. Now you might wonder" how do you bake a cake without an oven" but believe it or not this is very much possible. Please check out the below image .

 This cake tin looks very much like a typical Bunt tin with a hole in the middle but it has an additional attachment a small saucer with a hole in the middle which is filled with sand.  I am not much of scientist but I guess the logic is that the gas range heats up the sand which in turn bakes the cake.  Taste wise I dint really find much of difference in an oven baked cake and cake baked on a gas range but I found this method of baking very fascinating.

This cake is  a rich coconut tea cake.  Typically a pound cake is made with equal amounts of butter, flour, sugar and eggs but I have additionally  added virgin coconut oil and yogurt to this recipe.   I  was very happy with the result this cake almost tasted like a coconut halwa.  I have used this old bundt tin but you can use a more traditional loaf tin and bake it in a preheated oven at 150 degrees for 45 mins to an hour.

 

Ingredients

180 gms Flour

200 gms castor sugar

11/2 tsp baking powder

60   gms desiccated coconut.

150 gms butter/margarine

25   ml   virgin coconut oil

01    tsp  coconut essence

1/2  tsp   vanilla essence

o2    no   eggs

150  gms yogurt (hang the yogurt in cheese cloth to drain out all the water from the yogurt.

 

 

 

In a mixing bowl mix together butter, sugar and coconut oil.

 

 

 

 

 

 

 

 

 

 

Whisk together butter, oil and sugar till its nice and creamy.

 

 

 

 

 

 

 

 

 

 

 

 

 

Now add the hung curd and whisk it further till its nicely blended.

 

 

 

 

 

 

 

 

 

Separately sieve together flour and baking powder.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Now mix together the desiccated coconut with the sieved flour.

 

 

 

 

 

 

 

 

 

 

 

 

Now coiming back to the creamed butter and sugar mixture, add eggs one at a time and whisk well.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Now add the flour mixture little by little and lightly fold the mixture with a silicone spatula. Take care not to over mix the batter.

Now pour the mixture in a greased and floured cake tin or alternatively you can also use parchment paper if using loaf tin.

Bake in preheated oven at 150 degrees for 45 mins to an hour.

Enjoy the cake when its completely cooled