Coconut Indian Kitchen Cake

Coconut Indian Kitchen Cake

posted in: Cakes, Fondant Cakes, Recipe | 1

It was my mums birthday, trying to come up with an idea for cake was a little difficult. IMG_4301

On the way home in the car my son said “Nanny likes cooking mummy, why don’t we make a cake on Nanny making rolti, with some being rolled, one being cooked!”. Rolti is a chapati or indian tortilla.

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So with that fab idea from my son, I decided to try to get every detail in the cake, even trying to match the colours of my mums kitchen. IMG_4306

Although my mum said like a standard vanilla cake, I decided to make a slightly indian inspired cake. IMG_4321

Making a coconut cake with a hint of cardamom and mixed ground spice, slightly fusion cake.IMG_4312

I must admit, this has been one of the most enjoyable cake I’ve made.IMG_4308

Ingredients:
6oz margarine
6oz Golden Caster Sugar
6oz Self Raising Flour
3 Eggs
1 Tsp Coconut Flavouring
1 TSp Baking Powder
1/8 Tsp Ground cardamom
1/8 tbsp Ground Mixed Spice
2oz desiccated Coconut
300g Icing Sugar
100g Butter
25g desiccated Coconut
1 Tsp Coconut Flavouring
2 Tbsp Milk
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In a mixing bowl add margarine, caster sugar, flour, eggs, coconut flavouring, spice, desiccated coconut and baking powder.

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Mix on medium speed for 2 minutes

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Pour into a greases and floured cake tin.

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Bake at 170c for about 35 minutes until golden brown and center of the cake springs back when slightly pressed.

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Allow to completely cool on a cooling rack

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Mean while make some frosting, start with the butter and icing sugar and mix on low-speed, will become a bread crumb like texture.

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Add coconut and mix.

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Slowly mix in the coconut flavouring and milk.

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Once cake completely cooled, trim off the top of the cake, slice in half and add frosting in the middle.

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Cover the cake in the remaining frosting.

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Using ready-made fondant add a little brown gel colouring and knead in briefly to give the wood grain effect. Roll out and place over the cake.IMG_4293

Slowly work around the cake pressing the fondant against the cake.IMG_4294

Trim off the excess icingIMG_4295

Grab the fondant cut away for the cake and add a little more fondant, and add a little red, more brown, and blue gel colours to the fondant mixing briefly to give the worktop marbled effect. Roll out thickly and cut and place on the cake. Add a little edible glue to the top and stick down. IMG_4290

Colouring the fondant in the desired colours make mini fondant rolling-pin, rolling board, flour pot (filled with icing sugar), hob, oven, bowl with dough balls, cooking pan, a puffed up rolti on the pan, a plate with cooked rotli, butter and dabber. Stick these all onto the cake with edible glue.IMG_4300

Enjoy

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One Response

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