Coconut Cake with Fresh Coconut
Quick coconut cake recipe with freshly grated coconut. This is also Ribbon Cake because of its ribbon-like pastel layers
Ingredients
- 1 whole Freshly Grated Coconut approc. 2½ to 3 cups fresh coconut
- 200 grams Sooji/Rawa/Semolina
- 200 grams Castor Sugar or powdered sugar
- 150 grams Butter
- 3 Eggs
- 1 tsp Baking powder
- ½ tsp Vanilla essence
Instructions
- Blend castor sugar and butter in a mixing bowl with a spatula or an electric beater.
- Add the eggs one by one and continue beating till well incorporated.
- Now add the coarsely ground coconut and mix well. You could continue to use the electric beater or the spatula.
- Once the entire coconut is blended with the batter, start adding the sooji or semolina little by little till the entire sooji is used up.
- Add baking powder and vanilla essence. Discontinue using the electric beater after this stage. Let the batter rest for 10 minutes.
- To colour the cake, divide the batter into 3 portions and add colours as per your choice. I used rose pink and green to colour 2 portions of the batter and left one portion white.
- Grease a baking tin and layer the cake batter with the white portions on top and bottom layer. Use the coloured batter for the middle layers. You can watch the video to see how to do it.
- Now bake the cake in a pre-heated oven at 180 deg C for 35 to 40 minutes or until a skewer inserted comes out clean.
- Allow the cake to cool and then cut it into slices. Beautiful slices of coconut cake with fresh coconut and ribbon-like layers can be served plain with a cup of tea or coffee.
Notes
1. Use colours as per your choice.
2. Use fine sooji for this recipe.
3. Add 2 tbsp milk if you find that the batter is thick after resting.
4. Baking time will depend on your oven. Bake until a skewer inserted comes out clean.