Coconut Cream Cake

Cooking Time: 40 - 45 Minutes

  • 1 1/2 Cup all-purpose flour
  • 1/2 cup butter
  • 3/8 cup powdered sugar
  • 60 gram dry grated coconut
  • 2 eggs
  • 1 tsp milk
Icing :
  • 1 1/4 cup icing sugar
  • 1 tsp cream
  • 60 gram dry coconut, grated
  • 1 egg white
  1. Cream butter until fluffy. Add powdered sugar and beat again.
  2. Add egg, one at a time, and continue to beat after each addition.
  3. Add flour, little at a time, to the mixture. 
  4. Now add grated coconut and milk to the mixture and beat well. 
  5. Grease cake tins. And pour the cake mix up to 3/4 part.
  6. Bake for 20-25 minutes or until done.
  7. Cool Completely. 
Coconut Cream:
  1. Mix together icing  sugar, cream, dry coconut and egg white. Beat until light and fluffy.
  2. Spread the frosting on top of the cake.
  3. Bake some dry grated coconut for 8-10 minutes in oven at 325 D. Sprinkle this crunchy coconut  over the icing. 
  4. Cover with plastic wrap and refrigerate. 

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I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.