Coconut cake

• Preparation time: 20 minutes.
• Cooking time: 40 minutes.
• Total time: 60 minutes.

Shops and bakery in Tokyo increasing the number of hand sanitiser dispenser, fresh cleaning cloths or disposable towels to fight against Covid-19, in addition we practice social distancing to help stop the spread of covid-19.

To reduce the visit of shop instead of purchasing from market, we decided to prepare Birth-day cake in home. I prepared this coconut cake on the occasion…While staying in Tokyo, I have only fish griller here, so I prepared small cake in the cooker using separator as a baking pan, and it came out perfect… it is eggless cake, used milk powder instead…

Ingredients:

• Maida: 1 cup
• Milk powder: ½ cup
• Baking powder: ½ teaspoon
• Salt: 1 pinch
• Coconut powder: 1 cup
• Edible colour: 1 drop
• Sugar: ½ cup
• Ghee: 1 tablespoon
• Milk: ½ cup (lukewarm)
• Vanilla essence: ½ teaspoon

Preparation:

1. Colour the ½ cup of coconut powder, keep aside.
2. Sieve Maida, baking soda and salt together (sieve 3-4 times). Keep aside.
3. Take the separator (baking tray), put half teaspoon of ghee, and apply ghee all around the container; sprinkle one teaspoon of Maida over it. Discard extra Maida. Spread 1 tablespoon coconut powder on the bottom Keep aside.
4. Take a big mixing bowl, put luck warm milk; add ghee, blend with blender or by spoon until milk and ghee blend properly (3-4 minutes). Add 1 cup of coconut powder, sugar and milk powder; continue blending (About 4-5 minutes).
5. Add sieved mixture of Maida, baking powder and salt; mix well, if needed add little amount of milk.
6. Add essence and make a smooth batter.

Method:

1. You can make bigger cake by doubling the quantity of ingredients if you have OTG; in this case choose the size of baking tray such that when batter is put into it, it gets half filled only, as after baking its volume gets nearly doubled.
2. Pour the batter into prepared baking tray; spread coloured coconut powder over the batter.
3. Now bake it into preheated pressure cooker or OTG (160 degree centigrade) for about 35-40 minutes.
4. Bake until toothpick inserted near the centre of the cake comes out clean. If it sticks, bake further few minutes. Let it cool; cut the cake into pieces after cooling.
5. Yum-yum-yummy cake is ready to be served.
6. Note:
7. While using Pressure cooker, put ½ kg salt in the bottom, put separator on salt. Close the cooker without weight and gasket. Cook on lower flame(30-40 minutes).

Coconut cake by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.