Monday, April 28, 2014

Coconut poke cake

Coconut cakes are popular desserts in Southern states of US. The original recipe calls for more ingredients and longer preparation time. But this poke cake is an alternative to get the same taste with simple ingredients. I was waiting to try this cake which I saw few months back in 'Create TV'.
It is our tradition to make cake for all of our celebrations and festivals. So I made this for this Easter and it came out very delicious. I referred this website  also for details and thanks to the chef I could understand better. The suggested icing was 'frozen whipped topping' but I didn't use it.
I made this cake on Holy Thursday, before going to Church in the evening. Hubby dear became very happy on seeing his new cake in his favorite flavor and I am also glad that I could make one cake completely within an hour. But we waited to slice and share and taste it till Easter:)
Coconut cake , cooled and sliced.

Coconut cake for Easter

Top it with shredded dry coconut.

Soak the cake with coconut milk and condensed milk

Poking the cake

Spongy vanilla cake from scratch


Ingredients: 

All purpose flour (maida) - 2 cups
Salt - 1/2  tsp
Baking soda - 1 tsp
Baking powder - 1 tsp
sugar- 1 1/2 cup
egg - 5 (large eggs)
butter (unsalted) - 2 sticks (16 tbsp / 226 gms)
Vanilla essence - 2 tsp
For soaking:
coconut milk - 1 cup
sweetened condensed milk - 1/2 cup
dry coconut flakes - few tbsp for topping

Method:
Bring the eggs and butter to room temperature , by keeping them outside the refrigerator.
Preheat the oven to 350 deg F. Grease the baking pan with 1/4 tsp butter.
Mix the dry ingredients like maida, baking soda, baking powder by sieving twice.
(This makes the cake spongy).
Add the egg, butter, sugar, vanilla essence , salt to a blender / mixie and beat till it turns fluffy.
Add the dry ingredients and beat well using an electric beater. we can mix by using a fork / spatula also.
Pour the cake batter in to the greased pan and shake / tap it to release the air.
Place in the oven and bake for 30 to 35 minutes.
(Test the quality of baking by inserting a skewer and see if it comes out clear).

While the cake is still hot, poke it all over using a skewer or fork.
Mix condensed milk with coconut milk and pour all over.
Dry roast the dry coconut flakes till it turns mild golden red.
Sprinkle over the cake.
Easy coconut cake is ready!

Serving suggestions:
Serve as dessert or tea time snack.
Always keep it refrigerated, as it contains coconut.

Note:
*Cream cheese frosting can be used for icing..
Frozen whipped topping can also be used as icing.
*Makes one 9x13 inch or two 8x8 cakes
*We can use self rising flour also:
2 cups self rising flour =
All purpose flour - 2 cups
Salt - 1/2  tsp
Baking soda - 1 tsp
Baking powder - 1 tsp

7 comments:

Jaleela Kamal said...

i like this coconut flavour cake

புவனேஸ்வரி ராமநாதன் said...

சாப்பிடத் தூண்டும் விதத்தில் உங்களது தேங்காய் கலந்த கேக் செய்முறை மிக அருமை. பகிர்ந்தமைக்கு மிக்க நன்றி விக்கி.

Ms.Chitchat said...

Looks too good, soft and spongy, never tried coconut cake, thanks for sharing.

புவனேஸ்வரி ராமநாதன் said...

பார்க்கும்போதே சாப்பிடத்தூண்டும் வண்ணம் மிக அருமையான செய்முறை. பகிர்ந்தமைக்கு மிக்க நன்றி. வாழ்த்துக்கள் விக்கி.

Vikis Kitchen said...

Jaleela akka, Ms. Bhuvana, Ms. Chitchat: Thank you friends for your lovely comments. I am very happy to read your views.

Maha Gadde said...

Cake luks so softn yummyNice pics.

Vikis Kitchen said...

Thanks Maha.