Coconut Indian Kitchen Cake

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

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.

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.

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

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

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

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

In a mixing bowl add margarine, caster sugar, flour, eggs, coconut flavouring, spice, desiccated coconut and baking powder.

Mix on medium speed for 2 minutes

Pour into a greases and floured cake tin.

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

Allow to completely cool on a cooling rack

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

Add coconut and mix.

Slowly mix in the coconut flavouring and milk.

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

Cover the cake in the remaining frosting.

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.

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

Trim off the excess icing

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.

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.

Enjoy