New Update
Main ingredients | Desiccated coconut, Butter, Brown sugar, Castor sugar, Eggs, Vanilla essence, Refined flour, Baking powder, Coconut milk, Alphonso mango, Fresh coriander leaves, White chocolate |
Cuisine | Fusion |
Course | Dessert |
Prep time | 40-45 minutes |
Cook time | 35-40 minutes |
Serve | 4 |
Taste | Sweet |
Level of cooking | Easy |
Others | Non vegetarian |
Ingredients
- ¾ cup desiccated coconut + for sprinkling
- ½ cup butter at room temperature
- ½ cup brown sugar
- ½ cup castor sugar
- 3 eggs
- 1 teaspoon vanilla essence
- 1¼ cups refined flour (maida)
- 2 teaspoons baking powder
- ¼ cup coconut milk
- 1 ripe Alphonso mango, peeled and cut into cubes
- Fresh mint leaves for garnish
- Ganache
- 1 cup coconut milk
- 1 cup chopped white chocolate
Method
- Preheat oven to 180° C.
- Take butter in a large bowl, add brown sugar and castor sugar and beat with an electric beater till the mixture turns light and fluffy.
- Break 1 egg into the bowl and add vanilla essence and continue to beat till well combined. Break the remaining eggs and add, one at a time, and beat well after each addition.
- Sift refined flour and baking powder into the bowl. Add desiccated coconut and gently fold in till well combined. Add coconut milk and continue to mix to a smooth batter.
- Transfer the batter into a greased and lined 7 inch round cake tin and tap the tin gently to remove any air bubbles. Place this in the preheated oven and bake for 35-40 minutes.
- Bring the cake tin out of the oven and allow to cool completely. Demould and place it on a plate.
- To make the ganache, bring coconut milk to a boil in a non-stick pan. Add white chocolate and mix well. Cook till the chocolate melts. Switch the heat off and allow the mixture to cool down to room temperature.
- Pour the ganache over the cake and spread it evenly. Sprinkle desiccated coconut and arrange mango pieces on it. Further garnish with fresh mint leaves.
- Cut into wedges and serve.
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