Coconut,
Ingredients:
Spongy Fresh Coconut Cake
Please go by the recipe, measure all the ingredients given in the recipe for the best result.
- Wheat flour - 85 gm
- Maida/ All purpose flour - 85 gm
- Salt - pinch
- Baking powder - 8 gm
- Sugar - 200 gm
- Butter - 80 gm
- Coconut water - 120 gm
- Freshly powdered coconut - 8 gm
- Vanilla essence - 1 tsp
- Butter essence - 1 tsp
- Egg whites - 4
- Preheat oven, grease cake pan, combine flour, baking powder and salt.
- Bring butter to room temperature. Combine butter and sugar( keep 50 gm sugar aside) and beat with electric mixer until it becomes frothy.
- Now add flour mixture, coconut water, powdered coconut alternately to the butter-sugar mixture and beat it with electric mixer till the cake mixture becomes soft. Finally add essence and beat well.
- In a separate bowl, add egg whites and beat it nicely with electric mixer and continuously for a minute without stopping. While beating add remaining sugar little-by-little, beat nicely until peaks are formed.
- Now add the beaten whites with the cake mixture and mix it with the spoon or hand mixer.
- Pour the cake mixture in the greased pan and let it bake for 200 degree Celsius for 30 to 35 minutes.
- Use toothpick to check whether the cake is done.
- You can store this cake in a airtight container for a week.
- This is a healthy and tasty choice of a cake.
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