Name: Coconut Jelly Cake recipe by Ramit Ghai at BetterButter
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 8
Ingredients: 1 cup maida; one fourth cup refined oil; 1/2 teaspoon meetha soda powder; 1 teaspoon baking powder; 1/2 dry desiccated coconut powder; 1 cup milk; 1 teaspoon rose essence; 1 cup powdered sugar; For decorating:-; whipped cream 1 cup; Plain white crystal clear white jelly; red food colour; 2 teaspoon dry dessicated coconut powder to sprinkle on top

Ingredients Serving: 8

1 cup maida
one fourth cup refined oil
1/2 teaspoon meetha soda powder
1 teaspoon baking powder
1/2 dry desiccated coconut powder
1 cup milk
1 teaspoon rose essence
1 cup powdered sugar
For decorating:-
whipped cream 1 cup
Plain white crystal clear white jelly
red food colour
2 teaspoon dry dessicated coconut powder to sprinkle on top

Instructions

Sieve maida 2 to 3 times and then keep aside
Add milk and refined oil
Churn mixer nicely
Add sugar beat slowly for few minutes
Add maida, baking powder and baking soda all three together
Add coconut powder to it and again churn well
Add few drops of rose essence
On the other side preheat the Convection mode at 180 degrees for 10 minutes
When it beeps open the door, place the cake tin inside and bake it for 40 to 45 minutes at same 180 degrees
When the cake is ready ,using toothpick ,check it out is it baked fully or not
Take a small glass put Jelly in it along with the food colour mix it nicely
Cut the cake into three layers, in each layer top it with the whipped white cream
On the final top layer of cake put Jelly on top of it and using the instrument make it a nice heart shape with neat & clean procedure, also make a flower on top or decorate as desired
Sprinkle dry dessicated coconut powder on top of it
Cut and serve at room temperature

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