18 March 2012


Caramelized  coconut cake served with vanilla ice cream
Mothers’ day is one of them days we all prepare special delicacies for our families. Today, I share with you the recipes of my very own delicacies.



cups of self-raising flour
½ cups of dark brown sugar
1 cup of sugar
½ teaspoon of bicarbonate of soda
½ teaspoon of baking powder
½ cup of desiccated coconut
0.4kg of butter {at room temperature}
7 eggs
½ cup of sugar for the caramel
2 tablespoons of milk
tablespoons of vanilla extract
½ teaspoon of almond extract
12 peacans
Glazed cherries


Before starting, spread the cake tin with butter.
Sieve the flour and the raising agents together and set aside
Separate the eggs … yolks in a soup plate and the white in a bowl
Beat the egg white until fluffy, set aside
In a small pot, add the remaining sugar, turn on the gas heat and allow heating.
When the sugar melts completely, add ½ tablespoon of butter and the milk {this helps it not to stick to the pot}
Once the sugar is all caramelized, turn off the gas and allow cooling
In a bowl, put in the butter and the sugar
Cream with the electric mixer or a wooden spoon for about 5 minutes or longer if using wooden spoon
Add the yolks, vanilla, and almonds: cream together
Add the flour in 3 batches, after the first batch, add the caramel with the coconuts and turn with the lowest mixer speed or with wooden spoon slowly.
Turn on the oven at 200 degrees
After you’ve in all the flour, using a wooden spoon, fold in the fluffy egg white
Pour the cake mix into the tins
Add the pecans and cherries
Pop into the oven; reduce the temperature to 175, bake for 30 minutes 

fluffy egg white
Folding in the egg white
cake mix in the tin
After 30 mins

Thanks for coming around.

God Bless!


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