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

Thank you for visiting JeenasKitchen.Blogspot.com

0 Coconut sponge cake recipe (Fat free)

Chef Jeena got a sweet tooth again and just had to make a wonderful coconut sponge cake recipe.

This coconut sponge cake is soft, tastes great and is simple to make.

There are no excuses to not try this exellent coconut sponge cake recipe yourself because it even has no added fat.

Ingredients for coconut sponge cake

5 Tbsp Plain Flour
2 Medium Eggs
4-5 Tbsp Sugar
5 Tbsp Desicated Coconut
2 Cap/Lid Fulls Vanilla Essence
1/8 tsp Bicarbonate of Soda
2/8 tsp Cream of Tartar
(If you use self raising flour you don't need the bicarb and cream of tartar)

Topping
Drop Vanilla Essence
Powdered Sugar
Drop Water

How to make a coconut sponge cake recipe

Crack eggs into a bowl.

Add sugar and whisk with a fork.

Add vanilla essence.

Whisk in the flour with a fork.

Add bicarbonate of soda and cream of tartar, whisk.

Add coconut and mix well.

If it is a little too runny just add another tablespoon of flour and mix it well.

Pour into a greased and floured oven dish/tin. Cook on the middle shelf of a pre-heated oven at 180C for approx 15-20 minutes.

Try not to open the oven door until you think it's nearly ready.

Leave to cool, don't take out your cake till it has cooled down or it may fall apart.

Once cooled make the icing.

Add powdered sugar to a little water and vanilla essence, only add very little water at a time as it doesn't take much water to make icing.

Spread on the top of your cake, let the icing drip down the sides and garnish with fresh strawberries.

Enjoy Chef Jeenas coconut sponge cake recipe.

If you enjoyed this cake recipe check out Chef Jeenas how to make the perfect sponge cake or how about looking at how to make a coconut and almond cake

Or how about Chef's best ever cookie recipe