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Coconut Cake with Banana Curd
Coconut Jaggery Cake with Banana Curd filling topped with whipped cream.
Course
Cake
Cuisine
Baking
Prep Time
30
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
20
minutes
minutes
Servings
1
kg cake
Author
Chhavi
Ingredients
Coconut Cake
1
cup
Coconut oil
plus more for greasing
2
cups
all purpose flour/Maida
1
teaspoon
baking powder
½
teaspoon
baking soda
¾
teaspoon
salt
1
cup
Jaggery/brown sugar/normal sugar
4
eggs
½
cup
Coconut milk
½
teaspoon
Vanilla essence
¼
cup
Desiccated Coconut
Soaking Syrup
½
cup
Coconut Milk
2
tablespoon
Jaggery
2
Cardamom pods smashed
Banana Curd
2
Bananas Mashed
2
tablespoon
Salted Butter
2
tablespoon
Jaggery
2
egg yolks
2
teaspoon
Lemon Juice
Instructions
Mix together the dry ingredients -flour,baking powder,baking soda,salt and dessicated coconut and set aside.
In a large bowl mix together the jaggery, Vanilla essence,coconut oil and eggs.Mix well till the jaggery is fully disolved.
Add one third the flour mixture and one third the coconut milk and mix well.Do this alternatively till the flour mixture and the coconut milk is over.
Bake in a preheated oven at 180 degrees in two 9 inch pans for 25 -30 minutes.
Remove when the skewer(or toothpick or knife) comes out clean.Cool for 10 minutes.
Remove from the pans and cool on a wire rack.After its come to room temperature spoon or brush the soaking liquid on the cakes.
Soaking Syrup
Boil everything together for 5-10 minutes and cool before brushing it on the cakes.
Banana Curd
Heat the butter and jaggery in a pan till the butter melts.
Add in the bananas.
Whisk the yolks in a bowl.Add a bit go the banana mixture to it.This is done so the eggs are not added straight to the hot mixture and curdle.
Add the egg yolk mixture little at a time in the banana mixture in the pan.
Keep mixing till the whole mixture starts to bubble and thicken.Add in the lemon juice.
Remove from the heat and let it come to room temperature before using as a filling.