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

Kadaai paneer with soya chunks

Paneer + capsicum + soya chunks in a curry = yummy ! That's all I should say now, before you try and tell me how you like it:)
Including paneer and soya chunks is my Yoga akka's (my sister) idea  to get best alternatives for non-veg. I really enjoy these ingredients and now started including more vegetarian foods.
'Kadai'  or 'kadaai ' means wok. Kadaai paneer is a semi dry gravy that is served in most of the Indian restaurants. I have added protein rich soya chunks also with that and it is absolutely delicious. Here is my version to get the restaurant flavor at home.

Kadaai paneer with soy chunks

Pan fried capsicum and paneer

Cooking soya chunks

Green capsicum, soya chunks and paneer

Ingredients:
Paneer - 1 cup (chopped)
(I used half of the above shown pack)
green capsicum - 1
Soya chunks - 1/2 cup
olive oil / butter - 1 tbsp

For masala to grind:
oil - 1 tbsp
Tomato - 2
onion - 1 (big)
ginger - 2 inch
garlic - 5 cloves
coriander seed - 1 tbsp
dry red chilly - 4
cinnamon - 1 inch

others:
garam masala powder - 1 tbsp
Turmeric powder - 1/8 tsp
salt - to taste
cilantro - a handful
cumin - 1 tsp
brown sugar / jaggery - 1 tsp

Method:
Slice the onion lengthwise. Peel garlic and ginger. Heat oil in a wok.
Add a tsp fennel, cinnamon, coriander seed, dry red chilly, onion and fry till it becomes golden brown. Then add ginger garlic and fry for 1 minute. Let everything cool.
Cook tomato with 1 cup water till mushy. (I microwaved it for 3 minutes). Let it cool.
Grind all the above to a fine paste and keep aside.

Chop the paneer into 1 inch size cubes. Fry the chopped paneer till golden brown in the left over oil in the same wok and take out. Chop the capsicum to small cubes and fry for 30 seconds and keep aside.
In the same time cook the soya chunks (Bring 2 cups of water with pinch of salt to a boil , add soya chunks and cook for 5 minutes. Drain water and squeeze to remove all water). Keep aside.

Heat the wok and fry a bay leaf, cumin .

Add the ground paste, turmeric powder,  garam masal powder, salt , sugar and bring it to a boil.  Wait till raw smell vanishes.

Then add the fried capsicum, cooked soya chunks and bring to a boil. Then add fried paneer and cook covered for 3 minutes.

Garnish with finely chopped cilantro.

Kadaai paneer with soya is ready!

Serving suggestions:
Serve hot with chapati or paratha or ghee rice.