Fluffy cake full of coconut flavour.
TOPPING:
>> Add the sugar and the water in a saucepan and heat until the sugar is completely dissolved.
>> Mix in the shredded coconut.
>> Spread the coconut on a parchment-lined baking sheet to air dry for at least 24 hours.
COCONUT CAKE:
>> Sift in flour, baking powder and baking soda in a bowl and whisk it.
>> Add in the desiccated coconut and whisk well.
>> Cream butter in another bowl until pale and fluffy.
>> Add in oil, sugar, condensed milk, yogurt, vanilla extract and coconut extract and whisk it.
>> Add the dry mixture into the wet mixture in 3 batches, alternated with coconut buttermilk.
>> Transfer the batter into 3*7'' cake tins.
>> PREHEAT -- 170C for 10 min.
>> BAKE -- 170C for 35-40 min.
LEMON CURD:
>> Rub the lemon zest in sugar for a few minutes until it becomes yellow & aromatic.
>> Heat together this zest sugar mixture, juice and butter in a saucepan. Bring to a boil.
>> Dissolve the corn flour & turmeric into the water, add this slurry to the lemon syrup and simmer until thickened.
>> Take off the heat , stir in condensed milk and pour into a bowl.
>> Cover with cling wrap touching the surface of the curd , cool to room-temperature and then chill for 2 hours or longer.
PASTRY CREAM:
>> Add milk, sugar & custard powder in a heavy-bottom saucepan and mix well.
>> Cook the mixture on medium-low flame until the mixture is thickened and begins to bubble up.
>> While still on flame, add in the butter and mix it to dissolve.
>> Take the custard off the flame and pour it into a separate bowl.
>> Mix in the vanilla extract.
>> Cover the custard with a cling film touching its surface.
>> Let it cool down to room temperature.
DIPLOMAT CREAM:
>> Take whipping cream and vanilla extract in a steel bowl and place that bowl over an ice bath.
>> Whip it until it reaches medium peaks.
>> Add in the custard in spoonful.
>> Continue beating until it reaches stiff peaks.
>> Store it refrigerated.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (62g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 146 | ||
Calories from Fat: 115 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.8g | 17 % | |
Saturated Fat 8.1g | 41 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 32.8mg | 10 % | |
Sodium 145mg | 5 % | |
Potassium 52.1mg | 1 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 6.6g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 146
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