COCOANUT FUNFETTI CAKE
EQUATION:
Preparation of Batter: 15 Minutes
Baking Time: 45 Minutes
Baking Temperature: 180 C, 350 F or Gas Mark 3
Expenses: Rupees 400 (3 US Dollars)
Yield: One Nine Inch Bundt Pan Cake, sufficient for 8-10 persons.
WHAT WE REQUIRE:
- 3-1/4 Cups All-purpose Flour
- 1/2 Cup Corn Flour
- 1 Cup Butter or Coconut Oil (any other vegetable oil can also be used)
- 2 Cups Sugar
- 1 Packet Egg Pudding Mix
- 6 large Eggs
- 1-1/2 Cups Coconut Milk
- 2 Cups Desiccated/grated Coconut
- 1/4 Cup Rainbow Sprinkles (Jimmy's)
- 2 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 1 Teaspoon Coconut Extract
FOR GLAZE:
- Pre-heat Oven to 180 C, 350 F or Gas mark 4 for 20 minutes.
- Grease and Flour the Pan (First smear the butter or oil on the bottom and sides of the pan and then sprinkle Flour over it and tap it to avoid extra flour)
- In a wide bowl, sieve together the Flour, Corn Flour, Baking Powder and Salt and set it aside.
- Beat Butter or Oil and Sugar till becoming creamy.
- Now Add Eggs one by one in the Sugar mixture and continue beating on low speed
- Add Coconut Extract and Coconut Milk.
- Add dry ingredient mixture to the liquid mixture and fold it gently, also add the desiccated coconut at the same time
- Pour the batter in the Cake Pan and bake it for 45-50 minutes.
- Check by inserting a knife or a toothpick in the center of the cake and if it comes out a little wet then it means the cake is perfectly baked.
- Don't wait for the knife or toothpick to come out dry and clean, it will make our cake a bit hard and not moist.
- Please also note that the cake will ease the sides of the pan when fully baked.
- Take it out and cool it on the Rack for about 20 minutes, feel its temperature and then turn it upside down on any Platter.
FOR GLAZE:
- Beat the Coconut Milk and Powdered Sugar together and pour this mixture on top of the cake.
- Cut the desired pieces and enjoy the Tropical taste of Coconut.
will be posted very soon.
Thanks,
NOVICE
