Thursday, June 12, 2008

0 Cardamon Infused Coconut Cake Recipe

Cardamoms and Coconuts are two ingredients which are used widely in Indian cuisine - paired together they are a match made in heaven - very delicious.

Here Chef cooks a delicious coconut cake - once cooked Chef pours a sweet cardamom glace over the cake that soaks into the coconut sponge infusing it with the essence of the cardamom pods.

This cake recipe is easy to make and very delicious to eat, if you like Indian flavours then this is one tasty cake recipe for you.

Ingredients for cardamom infused coconut cake recipe

4oz Sunflower Margarine
4oz Caster Sugar
3oz Desiccated Coconut
5oz Self Raising Flour
2 Medium Eggs

For the Cardamon Infusion Glaze

1/2-3/4 Cup Powdered Sugar
1 Shot Glass or Small Egg Cup Water
1-2 Pinch Cardamon Powder

How to make a cardamom and coconut sponge cake

Cream together margarine and caster sugar.

Add the coconut, flour and eggs.

Mix well.

Pour coconut cake batter into a greased and floured cake tin.

Place into a hot oven at 180C for 25-30 minutes or until a skewer comes out clean.

For the cardamom infusion place the water, powdered sugar and cardamom powder into a small pan.

Bring to the boil and simmer for 5 minutes.

You will be left with a loose glaze.

After 5 minutes or so insert holes into the coconut sponge cake using a skewer.

Pour over 1/2 to 3/4 of the cardamon mixture all over the cake.

Leave cake to cool.

Slice and serve.

Enjoy this delicious cardamom infused coconut sponge cake recipe.

Why not check out Chef Jeenas

coconut sponge cake recipe

traditional English sponge cake recipe

or Chefs index page for cake recipes

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