COCONUT BUNDT CAKE

COCOANUT BUNDT CAKE

SOMETHING ABOUT COCONUT

The earliest mention of Coconut is found in "One Thousand and One Nights" story of Sindbad the Sailor. There is also a written record of Coconut in 542 BC. Marco Polo also mentions Coconut in 1280.

The origin of this Plant is now said to be the India-Indonesia region and it float-distributed itself around the World by riding Ocean currents.

Coconut is found mostly in tropical and subtropical areas, it's a pre-historic plant and Scientists believe that it has originated from South Pacific, what we now call New Guinea. 

Coconut Water can be used as a substitute for Blood Plasma. The Meat of this fruit is high in protein, and its milk is very refreshing and sweet. 

Coconut is used in many ways, as a drink, fruit to eat, and oil to cook as well as used in cosmetics, especially for hair treatment. 

Coconut can also be used as Mosquito repellant when its husk is burned and smoke comes out.

Coconut is the fruit of the Palm Tree, it has multipurpose usage and is one of the oldest species used by mankind. It is said that its name came from Portuguese explorers, the sailors of Vasco da Gama, who brought this fruit to Europe from India.

Every part of the Coconut Palm Tree is useful and people have taken full advantage of this gift from ALLAH. It gives Water, Milk, wine, oil, and its milk-white pulp. 

A cake made from Coconut pulp and milk has such a great taste, flavor, and aroma that one can never forget its first bite.

Making a Coconut Cake is not a difficult thing to do, it really is very simple and it tastes great. 

Here is the recipe for my viewers to make and taste this great cake.  I made it in a 9 inch Bundt Pan but you can make it in any pan of that size.

Let us start with the name of ALLAH.

EQUATION:

Baking Temperature:                       180 C, 350 F or Gas Mark 3 

Baking Time:                                   35-40 Minutes

Mixing Time:                                    15-20 Minutes

Expenses:                                        Rupees 250-300 (2 US Dollars)

Yield:                                                One 9 inch Bundt Pan Cake, enough for 9-10

WHAT WE REQUIRE: 

1. 3-1/4 Cups All-purpose Flour
2. 1/2 Cup Corn Flour
3. 1 Cup Butter or Coconut Oil (any other vegetable oil can also be used)
4. 2 Cups Sugar
5. 6 large Eggs
6. 1-1/2 Cups Coconut Milk
7. 2 Cups Desiccated/grated Coconut
8. 2 Teaspoons Baking Powder
9. 1 Teaspoon Salt
10. 1 Teaspoon Coconut Extract

FOR GLAZE:

1. 1/4 Cup Coconut Milk
2. 1 cup Powdered Sugar
3. 1/2 Cup Toasted Coconut Flakes (Optional)

PREPARATION:

• Preheat 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 to the Sugar mixture and continue beating at a 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 into 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 moist then it means our 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.

Hope this Coconut Cake will become one of your favorite Cakes if you throw away the FEAR OF FAILURE. You only need to concentrate better than before when you start preparing this or any other cake. Just discombobulated the wayward thinking in about failure in your endeavors of working in the kitchen. 

The problem lies in our minds, which are switched off sometimes by ourselves and the only thing stored in it is negativity about everything. It may also be termed as combobulation, where you are in such a disoriented state of mind that you don't accept the reality and think only about how to avoid defeat or failure. This feeling consumes your positive energy and you are left with blankness.

It is nothing really if one fails to achieve the target at the first attempt, failure could work wonders if you are positive and it will help push you for more and more to achieve what you intended. So, please take your failures as booster shots and continue striving to reach the target.

Hope you are positive this time.

Thanks,

Love you all, 

thine eternally,

NOVICE