Coconut Cake in a Bundt

Coconut cake in a bundt.  

Soft and crunchy.

Enjoy

Sathiarani

Banana Coconut Cake

What do you do when you have a few bananas that is slowly turning into brown and no longer appetizing.  You make a cake out of it.  Its recommended to use bananas that have really turned brown and sort of mushy.

I wanted something different instead of the usual bananas and nuts or chocolate chips. I found this recipe and at baking.food and it was definitely worth to make them.  I made mine using a 10" springform tube pan just similar to the picture shown below. You get this beautiful sweet aroma when the cake is being baked.

As I made this cake for a friend who just moved into a new house,  I took the big piece and left the little one.  I had time to indulge on it 2 days later, not only it was still moist and soft, it was delicious and awesome.  My soon to be teenager son had one bite and decided to ask for more.



Courtesy of Mr Google.



The dark brown line that divides the cake is a mixture of brown sugar, desiccated coconut and spices.

This is what you get when you used this type springform - a big piece and eenie weenie cute one
Banana Coconut Cake
source :  www. baking.food.com

Ingredients
1/2 cup butter
1 cup sugar
3 eggs
1 cup mashed ripe banan
1/2 cup buttermilk
1 tsp vanilla extract
2 1/4 cups flour
1tsp baking soda
1tsp baking powder
1/2 tsp salt
1/2 cup grated coconut - I used desiccated coconut
1/2 cup brown sugar
1 tsp cinnamon powder
1 tsp tsp ginger powder

Directions
 1.  In a small bowl, mix the coconut, brown sugar, cinnamon and ginger.  Set aside
2.  Grase and flour a 9" tube pan.
3.  Cream butter and sugar.  Beat in eggs 1 at a time
4.  Add bananas, buttermilk and vanilla.
5. Sift flour, baking powder, baking soda and salt.  Beat into banana mixture toblend. 
6.  Pour half of the batter into the tube pan.  Sprinkle with half of the coconut mixture.  Add remaining batter and sprinkle with remaining topping - which I forgot to do.
7. Bake at 175C for 50mins or till done.  ( I reduced my temperature to 160C as the pan that I used was dark coloured and cooked for an hour)


Sathiarani



Coconut Cake

I tried a few newbies for my pot luck party.  Sweet Potato Kheer - this was shared by cousin brother, Coconut Cake shared by Anita (which also shared her Moroccan Spiced Chicken), Chiffon Pandan Cake and Chinese Style Prawn Fried Rice.

Now lets look at Coconut Cake which Anita shared on her FB.  Not only it is easy to prepare, it was also fantastic especially when it was still warm and definitely a big wow from my guests.

Lets look at the recipe

Coconut Cake
Source - Anita Muthukaruppan, New Zealand

Ingredients
250g butter
2 cups sugar
4 eggs
2.5 cups flour
0.5 cups desiccated coconut
2 tsp baking powder
1 cup coconut cream

Method

1.  Preheat oven to 160C
2. Cream butter and sugar till fluffy.
3. Mix in eggs one at a time.
4. Sift flour & baking powder into a separate bowl. Stir in coconut.
5. Alternate folding in flour mixture and coconut cream (I warm the coconut milk with pandan leaves just as suggested by Anita) into cake batter until incorporated.
6. Pour into tin and bake for 1-1.5 hr.

 

 

Sliced Coconut Cake

 

Note from Anita : For a Malaysian twist, warm coconut milk with a 2-3 bruised pandan (screwpine) leaves, and leave to infuse for 5-10 min before adding to batter


Sathiarani

Kerisik

Home made Kerisik

2cups of shredded coconut

Heat pan and toss coconut till nice aromatic and brown in colour.  Keep stirring to avoid burnt.  Once the coconuts are nice brown and fragrant, pound them with pestle mortar or simply give it a wheeze with a food processor (this is what I did) to get a fine soft grind coconut. You may add alittle oil to ease the processing job.

Store in fridge the balance.

Honey Cornflakes

I have been doing this cookie for Divali for the last few years.  I just fancy those cookies which are simple, easy and quick to do and yet delicious.

Honey Cornflakes

What you need:
90gm butter
1/3 cup of honey
1 1/2 tsb of sugar
4 cups of cornflakes
1/2cup of cashewnut (I used chopped almond)
1/4 cup of dessicated coconut - roast lightly
1-2 tbs of sesame seeds - roast lightly
cherry - chopped finely for deco (I did not use)

How to do:

1. Melt butter and honey together with sugar over slow heat till well mix and starts to boil.
2. Let it cool.
3. Add all others - mix well and scoop into small paper cups.
4. Bake 10-13 minutes till golden brown.

Bread Barfi

August 24, is Raksha Bandhan - Raksha means protection and bandhan means bond. It is a day to celebrate the relationship between brothers and sisters and predominantly celebrated by the North Indian community. It is celebrated on a full moon day in the month of Shravan (tamil month= Aani). Sisters ties the rakhee,a string of assorted designs,on the wrist of their brothers. Sisters feed their brothers sweets and brothers in return offer gifts to their sisters, promising to care for their sisters....For more write-up on Raksha Bandhan,you may look up at http://en.wikipedia.org/wiki/Raksha_Bandhan

Since I am married to one, I would like to ensure that my children, Varsha and Kiren follows the tradition and I decided to make something sweet - bread barfi. I am attaching the original version and the version I made.

Not forgetting, I am dedicating this barfi to my brother, Vikniswaran Murugain, who is so near yet so far away on business trip....we catch up this weekend, ok....

original recipe
2cups of soft breadcrumbs
1 cup of milk
1 grated coconut
1 cup of sugar
4tbs of oil
pink color as required
2-3 drops of rose essence
8-10 chopped cashnew nuts

Method
Soak bread crumbs in milk for about 10 minutes.
Combine coconut and sugar, stir over a low fire till the sugar melts.
Add the soaked breadcrumbs and stir till well mixed (for about 5 to 7 minutes).
Add oil and continue stirring till the mixture leaves the sides of the pan.
Add coloring, essence and cashewnuts and mix well till the color is evenly blended.
Turn the mixture onto a greased tray and spread it evenly.
Allow it to cool and then cut into desired shapes.
Makes 22 pieces (2"x1").

my way....

2 pieces of bread - cut into small cubes
1 cup of milk
4-6tbs of ghee
2 cups of dry coconut/dessicated coconut
1 cup of sugar
a handful of raisins
drop of green color
1tsp of essence vanilla.

method - as above