Ingredients:
Prepare Coconut Sponge Cake:
- Maida (All-purpose flour) sifted 2 Cups
- Namak (Salt) ¼ tsp
- Baking powder 1 tsp
- Baking soda ½ tsp
- Nariyal (Coconut) whole 2 or as required
- Makhan (Butter) unsalted ½ Cup (room temperature)
- Bareek cheeni (Caster sugar) ¾ Cup
- Anday (Eggs) 3 (room temperature)
- Coconut essence 2 tsp
- Coconut milk ½ Cup (room temperature)
Prepare Coconut Butter Cream Frosting:
- Makhan (Butter) 100g (room temperature)
- Icing sugar 1 Cup
- Coconut essence 1 tsp
- Coconut milk 2 tbs
- Cream chilled 200ml
Directions:
Prepare Coconut Sponge Cake:
In a bowl,add all-purpose flour,salt,baking powder,baking soda,mix well & set aside.
Grate coconut with the help of grater & set aside.
In a bowl,add butter,caster sugar & beat well.
Add eggs,one by one & beat after each addition.
Add coconut essence & beat again.
Gradually add dry flour mixture alternating with coconut milk then dry flour mixture then again coconut milk and beat until smooth batter is formed.
Add ½ cup of shredded coconut (reserve remaining for garnishing) and fold with the help of spatula.
Prepare Coconut Butter Cream Frosting:
In a bowl,add butter and beat well.
Gradually add icing sugar and beat until fluffy (2-3 minutes).
Add coconut essence,coconut milk and beat until well combined.
Add cream & beat on low speed (don’t over beat) and refrigerate until use.
Grease 8” inch round baking pan with oil & lined with butter paper and add prepared batter.
Bake in preheated oven at 170 C for 40-45 minutes.
Let it cool.
Remove the cake from the oven and run a knife around the edges to loosen them from the sides of the pan.
On cake tray,place cake and apply prepared coconut butter cream frosting on cake.
With the help of hands,apply reserved shredded coconut on top the cake and apply it to all the sides and refrigerate for 1 hour or until chilled.
Cut into desired slices & serve!
Tip:
Make sure cake is cool down completely before applying frosting.
Don’t over beat the frosting.
Ajza:
Prepare Coconut Sponge Cake:
- Maida (All-purpose flour) sifted 2 Cups
- Namak (Salt) ¼ tsp
- Baking powder 1 tsp
- Baking soda ½ tsp
- Nariyal (Coconut) whole 2 or as required
- Makhan (Butter) unsalted ½ Cup (room temperature)
- Bareek cheeni (Caster sugar) ¾ Cup
- Anday (Eggs) 3 (room temperature)
- Coconut essence 2 tsp
- Coconut milk ½ Cup (room temperature)
Prepare Coconut Butter Cream Frosting:
- Makhan (Butter) 100g (room temperature)
- Icing sugar 1 Cup
- Coconut essence 1 tsp
- Coconut milk 2 tbs
- Cream chilled 200ml
Directions:
Prepare Coconut Sponge Cake:
Bowl mein maida,namak,baking powder aur baking soda dal ker ache tarhan mix karein & side per rakh dein.
Nariyal ko grater ki madad sa grate ker lein & side per rakh dein.
Bowl mein makhan aur bareek cheeni dal ker ache tarhan beat ker lein.
Ek,ek ker ka anday shamil karein aur beat kertay rahein.
Coconut essence dal ker dubara beat ker lein.
Thora thora ker ka dry flour mixture aur coconut milk alternatively daltay jayein aur smooth batter hunay tak beat kertay rahein.
1/2 cup shredded nariyal dal dein aur baqi nariyal ko garnishing kliya rakh dein aur spatula ki madad sa fold ker dein.
Prepare Coconut Buttery Cream Frosting:
Bowl mein makhan dal ker ache tarhan beat ker lein.
Thora thora ker ka icing sugar shamil karein aur fluffy hunay tak beat ker lein (2-3 minutes).
Coconut essence aur coconut milk dal ker ache tarhan beat ker lein.
Cream dal ker low speed per beat ker lein (don’t over beat) aur use kernay tak refrigerate ker lein.
8” inch round baking pan ko oil sa grease karein aur butter paper laga ker tayyar batter dal dein.
Preheated oven mein 170 C per 40-45 minutes kliya bake ker lein.
Thanda ker lein.
Cake ko oven sa bahir nikal lein aur knife ki madad sa edges ko lose ker lein.
Cake ko tray per rakh dein aur tayyar coconut butter cream frosting ko cake per laga lein.
Haathon ki madad sa reserved shredded nariyal ko cake ka upper aur sides per laga lein aur 1 hour kliya refrigerator mein thanda ker lein.
Desired slices mein cut ker ka serve karein!
