Coconut mild gives a nice flavor to any dish. This time I thought of combining Coconut with Honey and made Coconut Honey Cake. Coconut Honey Cake was soft, smooth and had a great texture. My hubby loved them I will make for him again. Even his friends relished the Coconut Honey Cake who dropped down last weekend to our house.
I love chocolates hence for me put chocolates in any dessert I will eat them willingly. My hubby isn’t fond of chocolates. So my wicked mind thought of making chocolate ganache frosting so that I can also relish them 😉 Unique combo of Coconut + honey = Coconut Honey Cake which is soft, great texture and yummy.
Last weekend we had a sumptuous meal with our close friends. I attempted baked chicken breast for the first time.. Trust me it was so delicious it got over in 2 mins. In fact I am not an ardent non veg eater but I also ate a quick bites from the baked chicken. It was juicy, succulent and yummy. I will make next time and update on blog. As always I put tried and tested recipes so that you guys can have the best of it.
I was on a short trip to Mumbai in case you were wondering why I didn’t post?
Let’s make Coconut Honey Cake recipe step by step:
- Preheat oven at 180°C for ten mins before baking. Grease 2 round pans and dust them with flour at the sides and bottom. Sift both the flour, baking powder, 1/2 tbsp salt, cornflour, milk powder and almond powder. Keep them aside.
2. Take egg whites and add 1/2 tbsp salt to it. Beat until soft peaks are formed.
3. Mix sugar with egg yolks. Beat them until nice and fluffy. Add honey, golden syrup and vanilla powder. Beat nicely.
4. Now add coconut milk to the above mixture. Beat them until the batter is even.
5. Gradually add dry sifted ingredients into batches of three. Fold the batter with a spatula Or whisker.
It’s time to fold the egg whites. Fold them gently.
6. Lastly add tutti fruiti, almonds, desiccated coconut and vanilla essence.
7. Pour the batter into equal proportions over the greased pans. Bake in a preheated oven at 180°C for 30-35 mins Or until skewer comes out clean. Allow the cake to cool down in the meanwhile we shall prepare the frosting.
Frosting: I don’t have pics for this one.
Combine all the ingredients except for decoration into a saucepan. Give a nice stir and just keep for 4 to 5 mins on low flame. Allow to cool down. Place it in the fridge to chill for 2 to 3 hours.
Unmould the cake on a serving plate. Spread the chocolate ganache on one cake all over. Place the other cake over it and cover the cake with chocolate ganache. Decorate with cherries, almond flakes and desiccated coconut.
Coconut Honey Cake Recipe and the printable version below:
- 1 cup refined flour
- 1 cup wheat flour
- 1 tbsp corn flour
- 1 tbsp salt
- 1 tbsp baking powder
- 2 tbsp milk powder
- 1 tbsp almond powder
- 3 eggs ( yolk and whites separated)
- 2 tbsp vanilla powder
- 1 tbsp vanilla extract or essence
- 3 tbsp honey
- 2 tbsp golden syrup
- 1 cup brown sugar
- 1 cup fresh thick coconut milk
- 10 to 12 almonds crushed Or chopped finely
- 2 tbsp tutti fruiti
- 2 tbsp desiccated coconut
- 450 ml double cream
- 300 gms dark chocolate chunks
- 1 tbsp instant coffee
- some desiccated coconut, cherries and almond flakes for decoration (optional)
- Preheat oven at 180°C for ten mins before baking. Grease 2 round pans and dust them with flour at the sides and bottom. Sift both the flour, baking powder, ½ tbsp salt, cornflour, milk powder and almond powder. Keep them aside.
- Take egg whites and add ½ tbsp salt to it. Beat until soft peaks are formed.
- Mix sugar with egg yolks. Beat them until nice and fluffy. Add honey, golden syrup and vanilla powder. Beat nicely.
- Now add coconut milk to the above mixture. Beat them until the batter is even.
- Gradually add dry sifted ingredients into batches of three. Fold the batter with a spatula Or whisker.
- It's time to fold the egg whites. Fold them gently.
- Lastly add tutti fruiti, almonds, desiccated coconut and vanilla essence.
- Pour the batter into equal proportions over the greased pans. Bake in a preheated oven at 180°C for 30-35 mins Or until skewer comes out clean. Allow the cake to cool down in the meanwhile we shall prepare the frosting.
- Frosting: Combine all the ingredients except for decoration into a saucepan. Give a nice stir and just keep for 4 to 5 mins on low flame.
- Allow to cool down. Place it in the fridge to chill for 2 to 3 hours.
- Unmould the cake on a serving plate. Spread the chocolate ganache on one cake all over. Place the other cake over it and cover the cake with chocolate ganache.
- Decorate with cherries and desiccated coconut.
2.I have added less sugar as I prefer that way. You could add more sugar if you wish to.
bushra says
hi maria
cake looking yummy iwanna try can use milk insted of coconut milk.
maria says
yes Bushra you can try with cow milk as well 🙂 lemme know how it turns out!
suhani says
yet another fabulous cake by u..i m surely gonna make it..what is golden syrup..can i make it at home..can i use normal suger instead of brown sugar..
maria says
Suhani thanks a ton 🙂 Golden Syrup is available at selective stores who sell cake ingredients and products.
dassana says
the cake is looking yummy
maria says
Thanks Dassana 🙂