Coconut cake
Ingredients:
200g cake flour
Pinch of salt
2 tsp baking powder
1 tsp elachi powder
75g cold cubed butter
75g castor sugar
50g desiccated coconut
1 lime grated zest
1 egg
120ml milk
1 tsp vanilla essence
Method:
- Preheat oven to 180•C.
- Sieve flour, salt, elachi powder and baking powder.
- Rub butter in until it resembles bread crumbs.
- Stir in sugar, coconut and lime zest.
- Whisk egg, milk and vanilla.
- Make well in flour mixture.
- Put your wet mixture in the in the middle and combine all ingredients.
- Spoon mixture into cake ramekins.
- Bake for 15-25min (size dependent).
Icing for the cake
Ingredients:
100g softened butter
150g icing sugar
1 tsp vanilla essence
Toasted coconut to decorate
Edible flowers to decorate
Method:
- Cream butter and sugar.
- Whisk in vanilla.
- Spread over cake.
- Decorate.
Lemon curd
Ingredients:
1 large lemon
75g castor
2 eggs
50g butter
Method:
- Place zest and sugar in one bowl and the juice and eggs in another.
- Whisk juice and eggs.
- Pour juice and egg mixture over sugar and whisk.
- Add butter (cubes) over double boiler.
- Stir continuously until thick and glossy.
- Remove and cool.
Strawberry Coulis
Ingredients:
1 cup strawberries
Half cup sugar
1 tbs lemon juice
Method:
- Combine all ingredients on medium heat and allow to simmer.
- Once the strawberries get soft and mixture gets thick, remove from heat and allow to cool.
- Once cool, blend and strain.
- Put in sauce bottle and refrigerate.
Once all the elements have been created, plate all your components.
Use mint leave, edible flowers, pomegranates, toasted coconut and almonds and pieces of coconut.
