2 1/2 cups caster sugar-not icing sugar not granular
2 tsp creamy coconut essence
1/2 cup coconut milk
1 tsp vanilla essence
2 tsp baking powder
1 tsp salt
1 cup dessicated coconut or fresh coconut (see notes)
2 1/2 cup normal maida or all purpose flour
1/2 cup toasted coconut flakes
For the lemon and thyme syrup
1/2 cup water
1/2 cup sugar
6-7 springs of thyme
Juice of 3 lemons
Grease and line your cake/loaf tins or grease and liberally dust your Bundt tin.
Make sure your ingredients are at room temperature.
Preheat your oven to 180°C.
Place the soft butter in a bowl and pop in the sugar.
Whisk till the butter is light and fluffy and pale and the sugar is well Incorporated.
Beat in an egg at a time.
Add in the coconut essence or extract and beat well.
In the mean while sift the flour, salt and baking powder together twice.
Mix in the dessicated coconut well so there are no lumps at all.
Now remove the beater and use your spatula.
Fold in the flour mix in three parts and alternate with the coconut milk.
If you still feel the cake batter is too dry, add a spoon or two more of coconut milk.
Scrape into your tin and smoothen the top.
Bake in the centre of the oven for 45-50 minutes.
Boil the sugar ,thyme and water till it reduces and the syrup tastes of thyme. Add the lemon juice and stir.
Strain and reserve .
Turn off the heat and
Check if it's done with a toothpick , inserting it at a slant.
If it comes clean, remove the cake and allow it to cool and then remove from tin.
Place cake on a wire rack with tray underneath.
Prick with the toothpick all over and pour the syrup slowly so that it can penetrate into the holes.
Allow to cool.
I use salted Amul butter. Unsalted is fine.
I use the Ossoro Creamy coconut essence.
If you use fresh coconut, peel, grate and lightly toast the coconut.
Cool the coconut before adding to the batter.
I'm using dessicated coconut and not coconut flour. Coconut flour will drink up all the liquid,while dessicated coconut will not.
By Shalini Digvijay
Top with toasted coconut flakes and serve with tea.
The cake will keep at room temperature for three days in the India summers. And in the fridge for a good 15 days. If it lasts that long ,that is.
A slice of this cake with pineapple jam is the perfect breakfast if you believe in desserts for breakfast.
If you have a supply of fresh coconuts, you can grate the flesh of the coconut and use that instead of the dessicated coconut instead. Just ensure you lightly toast the coconut first to remove excess moisture.
I have used coconut milk made from coconut cream and also made from coconut powder in this cake. It works as well as fresh milk. Coconut essence adds another layer of flavour. Ever since I baked a chocolate cake with coconut extract like one from the Greys anatomy ,Im a super fan of coconut extract/essence. You should try it out too.
I snowed icing sugar over, just for the effect. You can skip the mess.
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Disclaimer: I am not a certified dietitian. I have only shared what works for me. Please consult with your doctors before starting a Ketogenic Diet.
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