Name: Easy triple coconut cake! recipe by Flours Frostings at BetterButter
Prep time: 120 min
Cook time: 20 min
Total time: 140 min
Yield: 10
Ingredients: 112 gms or 1/2 cup unsalted butter; 120 ml or 1/2 cup water; 125 gms or 1 cup all purpose flour or maida; 2 Tablespoons corn flour; 200 gms or 1 cup white sugar; 1/2 cup yoghurt /curd; 1 teaspoon vanilla extract; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup coconut milk (I used Dabur ); For the frosting :; 1/4 cup whipping or heavy cream , chilled; 1 tablespoon sugar; 1 tablespoon coconut milk (thick); 1/4 cup shredded or toasted coconut

ABOUT Easy triple coconut cake! RECIPE

An easy , anytime cake that is simple and delicious. A simple vanilla cake is soaked in coconut milk , topped with coconut whipped cream and sprinkled with toasted coconut . Triple coconut goodness. Have adapted this from Willow bird baking.

Ingredients Serving: 10

112 gms or 1/2 cup unsalted butter
120 ml or 1/2 cup water
125 gms or 1 cup all purpose flour or maida
2 Tablespoons corn flour
200 gms or 1 cup white sugar
1/2 cup yoghurt /curd
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup coconut milk (I used Dabur )
For the frosting :
1/4 cup whipping or heavy cream , chilled
1 tablespoon sugar
1 tablespoon coconut milk (thick)
1/4 cup shredded or toasted coconut

Instructions

Preheat your oven to 180 C . Grease an 8 X 8 inch square pan well with butter.
Heat the butter and water until it boils. Simmer until you need it.
Whisk together the flour,corn flour, baking soda , salt and sugar.
Mix in the yoghurt and vanilla
While mixing, slowly pour in the simmering butter and water mixture.
Pour the runny batter into your prepared pan.Bake at 180 c degrees for 18-20 minutes or until a toothpick inserted comes out with a few moist crumbs . The edges will start browning and coming away from the sides of the pan.
Cool for 10 minutes and then poke holes throughout the cake with a fork or toothpick.
Pour the coconut milk evenly over the cake. Cover and chill it in the fridge for 3 hours or overnight.
For the topping, whip the cream along with coconut milk and sugar until soft peaks form.
Spread on cooled cake evenly
Mix the grated coconut with a little sugar if you wish and toast on a pan or in the oven (180 C) for few minutes until just browning . Sprinkle on top of the whipped cream.

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