Indian Caramelized Coconut Cake - Foodistreet

Indian Caramelized Coconut Cake

  • on September 14, 2021
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Indian Caramelized Coconut Cake

Indian Caramelized Coconut Cake
“This Indian and Portuguese dessert originated from Goa. It’s the smallest state in India. It is famous for its beaches, seafood, and coconut-flavored cuisine influenced by Portugal.

It’s made by the nun Bebiana, which symbolizes the 7 mountains of Lisbon and the old city of Goa. The traditional coconut milk cake has 7 to 16 layers.

This layering is influenced by European culture. Similar points are found everywhere in the European continent.

Layer cakes, from the Baumkuchen in Germany to the seven-layer sponge cake (Dobos-torte) in Hungary and the Seven Sisters cake (ciasto stefanka) in Poland.

And this Goan dessert is known as the queen of desserts. A well-deserved reputation! It takes time and…

In difficulty 👍

  • It takes 25 minutes to prepare.
  • 105 minutes of baking time
  • 10 minutes of standing time

Components

Number of copies: 25
  • 425 g of sugar
  • 1 teaspoon distilled water
  • 3 tablespoons cream
  • ten egg yolks
  • Coconut milk (600 mL)
  • 200 g of flour
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon cinnamon powder
  • Salt
  • 170 g of unsalted butter (melted)
  • Vanilla ice cream (for serving)

Cooking utensils

Saucepan, whisk,

large bowl,

a hand-held cooking machine with a whisk,

oven,

aluminium baking tray (23×23 cm),

baking paper,

baking brush

Nutritional value per serving

Calories 163

Protein 2 grams

Carbohydrates 11 grams

Fat 13 g

Step 1 of the cooking process: Indian Caramelized Coconut Cake

Indian Caramelized Coconut Cake
  • 25 g of sugar1 teaspoon water3 tablespoons cream
  • Skillet whisk

Pour sugar and water into a saucepan and heat it over medium heat. When the sugar turns brown, add the cream, turn to low heat, and beat with a whisk. Then pour it into a small bowl and set aside.

Step 2 of the cooking process:

Indian Caramelized Coconut Cake
  • 10 400 grams
  • 600 mL egg yolk
  • 200 g sugar
  • coconut milk ½ tsp
  • flour ¼ tsp
  • nutmeg
  • salt ¼ tsp
  • Cinnamon powder
  • Hand-held cooking machine with an egg beater

In a large mixing bowl, combine the egg yolks and remaining sugar. Beat the mixture with a hand-held whisk, then add the coconut milk and continue to beat.

Slowly pour the flour, nutmeg powder, salt, and cinnamon and stir well.

Step 3 of the cooking process:

Indian Caramelized Coconut Cake
  • 170 g of unsalted butter (melted)
  • Aluminum baking tray (23×23 cm) for the ovenbaking brush baking paper

Preheat the oven to 180°C. Scoop the light-colored batter onto a baking sheet lined with baking paper, and cover the entire bottom of the batter.

Then put it into the oven and bake for about 15 minutes. After baking, take it out of the oven, brush with butter, and pour a layer of caramel batter.

Bake for about 15 minutes under the broiler/grill of the oven. Repeat this step, layer by layer, until all of the batter has been used up.

Step 4 of the cooking process:

Cooking steps 4/4
  • Vanilla ice cream (for serving)

Brush it with butter and set it aside to cool before serving on a plate.

Use a knife to make a circle around the edge and buckle it upside down on the plate. It can be served with vanilla ice cream, enjoy it!

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