vanilla cake topped with coconut honey syrup….
Honey coconut cake
vanilla cake topped with coconut honey syrup....
Ingredients
For Cake:
- 1 cup All Purpose Flour Maida / - / 120 grams
- 1/2 cup Sugar - / 100 grams
- 1 tsp Vanilla Essence -
- 100 grams Unsalted Butter Soft -
- 1.5 tsps Baking Powder -
- 1/4 tsp Salt -
- 2 Eggs -
- 2 to 3 Milk - tblspn
FOR SYRUP:
- 3/4 cup Water -
- 1/2 cup Honey -
- 1/4 cup Coconut Dessicated - (Can also use grated coconut)
- Optional pinch Red Food Colour a
Instructions
- Preheat a oven to 170 degree C. Take a baking pan and butter the inside and sides. Sprinkle some flour and coat on all sides. Now tap off the excess flour and set aside.
- Take butter, sugar in a bowl and use a beater to whip till creamy.
- Add in one egg at a time and beat till fluffy and light.
- Add in vanilla and soft over flour, baking powder and salt. Fold gently.
- Add milk and fold gently.
- Pour this into a prepared cake pan and bake for 35 to 40 mins or untill a tooth pick inserted comes out clean.
- Remove it from oven and let it cool for few mins.
- Now invert it to a plate and cut of the top if it too domed.
- While the cake is cooling, make syrup. Take honey, water and coconut in a sauce pan and bring it to boil, simmer it for 5 mins. Remove from heat and add a touch of food colour and mix well.Set aside.
- Now use a toothpick to make hole over the cake. Pour the syrup over cake and chill this for a hour before serving.
- Slice and serve.