Eggless baking can be quite stressful…some of my attempts have led to my worst cooking disasters…so embarrassing that I could not bear to share the pics…red velvet cakes that look like melted plastic, cakes that look like biscuits and horrid tasting ‘bicarby’ ones too.
This recipe is one of my best…..quick, easy and simple to prepare…it will have you baking like a star!
I added this recipe to my Diwali episode on Mela….play around with it….spice it up with cinnamon or nutmeg…or add a little leftover burfee crumbs to zhoosh it up!
Just a thought….I do get quite a few questions about my big red dot….well, I just got tired of those fancy ones and thought I would go back to the dots or ‘botus’ that my gran used to wear…I love them and yes, they are traditional and some say ‘old fashioned’! Some say it is a brave choice of dot…well, I like them and will keep wearing them!
Mela lights up my Sunday….don’t forget to tune in next week and in the meanwhile enter the KitchenAid competition here….https://yudhikayumyum.com/competition/blog-party-kitchenaid-giveaway/ to win a KitchenAid stand mixer worth R6990 and then click here if you love love love AMC cookware as much as I do to win a 24cm Gourmet roaster worth over R3000, https://yudhikayumyum.com/competition/amc-giveaway/…..
While we were working on the chana magaj shoot, our pan with the cooked chickpea flour vanished…turns out the lovely Mark Corlett left the pan in the prep kitchen and the cleaner ‘chucked’ out the mixture…so it was back to square one for us on the prep….it was quite a giggle! There are always fun times with the Mela team….if you missed the Diwali episode, click here….https://yudhikayumyum.com/sabc-2s-mela-videos/mela-diwali-chana-magaj-and-eggless-cake/ – as you can see from my little clips…I love AMC cookware and for a recipe like magaj a good pot is a must!
For the Chana Magaj recipe, click here… https://yudhikayumyum.com/2013/11/01/pecan-chana-magaj/
Eggless Coconut Cake
125g butter, at room temperature…please!
Zest of 1 lemon
125ml desiccated coconut
60ml Double Thick Greek Yoghurt
250ml full cream milk, at room temperature
375ml cake flour
10ml baking powder
5ml bicarbonate of soda
5ml vanilla paste
For the Lemon Frosting:
125g butter – at room temperature
375ml icing Sugar
45ml fresh cream
30ml fresh lemon juice
Strawberry jam, to sandwich cakes
Strawberries, to garnish
Pre-heat the oven to 160 degrees celsius.
Grease and line a 2 x tins with paper cases. Cream the butter and sugar until light and fluffy.
Scrape down the bowl often and then add the lemon zest.
Add the coconut and beat for a few seconds.
Combine the yoghurt, full cream milk and vanilla paste in a jug.
Sift the dry ingredients and add them to the creamed butter.
Pour in half the milk and yoghurt and beat on low, gradually adding the remaining liquid.
Scrape down the bowl with a rubber spatula and continue beating until the ingredients are well combined.
Divide the batter into the 2 prepared tins.
Bake for 20 minutes or until a toothpick comes out clean when the cakes are tested.
Leave to cool slightly before placing the cakes on a wire rack.
Prepare the frosting:
Cream the butter and add the icing sugar gradually.
When the butter is very light in colour, add the fresh cream.
Continue beating for a few seconds, then add the fresh lemon juice.
Beat until the frosting is fluffy.
Sandwich the cakes with jam and then frost the top and sides using a palette knife.
Garnish with strawberries and coconut shaving