Duck Breast
Hello everyone. It has been a while since my last post. I will not give you a recipe for this post, since it was a complimentary dish from a dearest person. All I can say is that it was delicious!
Coconut Cake with Syrup (Cake Indokarido)
My father likes coconut as much as I love chocolate and he is always complaining that I never bake a coconut cake for him. He also likes cakes with syrup so I thought that the next “experiment” would be a coconut cake with syrup.
He was so excited with the result that he even asked for the recipe. He said that he will bake the cake whenever he feels that he wants to eat a coconut cake.
Coconut Cake with Syrup (Cake Indokarido)Ingredients
5 medium eggs
1 cup of sugar
1 vanilla sachet
2 cups of all purpose flour
2 teaspoons of baking powder
2 cups of shredded dry coconut
½ cup butter
½ cup fresh milk
1/3 cup fresh orange juice
1 teaspoon of orange zest
Syrup Ingredients
1½ cup sugar
1½ cup water
2 cloves
1 cinnamon stick
1 teaspoon orange zest
¼ cup orange juice
Syrup Preparation
In a deep pan mix all syrup ingredients together and boil for 15 – 20 minutes; set aside to cool completely.
Preparation Method
1. In a mixer beat the sugar, eggs and vanilla sachet for eight minutes, at high speed, until light and fluffy.
2. Melt the butter and add to it the milk. Then pour in the egg mixture.
3. Sift flour with baking powder; add to the egg mixture (lightly mix with a spatula).
4. Then add the shredder coconut and mix until combine.
5. At the end add the orange juice and the orange zest and combine.
6. Bake in a preheated oven at 170ºF, for 40 minutes.
7. Cut the cake into squares and pour on it the syrup. Allow to cool completely before serving.
This reminds me of a lighter tres leches! I like the idea of syrup (over frosting...)
ReplyDeleteThat looks really good! Just like it sounds! The syrup is a nice idea.
ReplyDeleteI adore coconut...fresh, in cakes, in biscuits, in chocolate, any which way! This sounds delicious, with such a lovely accompanying syrup instead of frosting. I bet the cinnamon and orange zest livens up your taste buds very nicely!
ReplyDeleteCoconut cake with syrup sounded very unique to me, but it must be a good combination. Coconut is always a very versatile ingredient, and it is no wonder it is known as the tree of a hundred uses :D
ReplyDeleteThe cake looks delicious
ReplyDeleteI'd love a slice
This looks so good. Can you tell me what vanilla sachet is? If I can't find it, what would I substitute? Thank you.
ReplyDeleteThank you Laurel for your nice comments. Vanilla sachet is vanilla sugar (5gr). You can use 1 teaspoon of vanilla essence or vanilla extract.
ReplyDeleteI'm sure your dad loved it! My dad keeps asking for a peach cobbler. I'm going to have to get on that. :) The cake looks delicious!
ReplyDeleteI'm with your dad on loving coconut! I would devour this! : )
ReplyDeleteThis is one of my favourite cakes as well!!
ReplyDeletemmmmmmmmm
ReplyDeletelove your coconut cake..will have to try it soon
Yum! I recently discovered how to toast coconut on the blog Baking Bites, and I can't seem to get enough coconut lately. I'll have to add this cake to my must-make list.
ReplyDeleteDelicious coconut...I do love it so.
ReplyDeleteThis look so good! I adore coconut, it adds so much flavor to baked goods.
ReplyDeleteThis sounds wonderful. I love coconut, so thank you so much for this one :)
ReplyDeleteAw, how lovely! I just made pineapple coconut cupcakes that are out of this world: http://bit.ly/jZ3vZ2 I love coconut, too! I'm so glad your dad like it and will make it whenever he wants now.
ReplyDeleteThis sounds heavenly! Thanks for explaining the vanilla sachet, I am going to have to make this one soon.
ReplyDeleteThat looks amazing, I am going to have to try it!!
ReplyDeleteI love coconut, this cake looks divine.
ReplyDeleteI read this post completely concerning the difference of hottest
ReplyDeleteand earlier technologies, it's awesome article.