Ingredients
Wet ingredients :
Oil – 1/3 cup
Powdered sugar – 3/4 cup
Curd – 3/4 cup
Dry ingredients :
Maida – 1.5 cups
Baking powder – 1.5 tsp
Baking soda – 1 tsp
Salt – a pinch
Milk – 1/4 cup
Vannilla essence – 1 tsp
Vinegar – 1.5 tsp
Tender coconut syrup:
Tender coconut water – 1/2 cup
Sugar – 2 tbsp
Condensed milk – 1 tbsp
Fillings :
Tender coconut flesh – 1/2 cup
Tender coconut water – 1/4 cup
Condensed milk – 2 tbsp
Whipping cream – 1 cup
For decorations :
White chocolate ganache with red food color for dripping
Fondants
Sugar balls
Preparation
For tender coconut syrup, blend all ingredients and keep aside. Next, for fillings, take all ingredients in a mixie jar, grind well and keep aside. Beat whipping cream and keep in fridge.
Mix all wet ingredients, add dry ingredients into a strainer, mix well, then add milk , vanilla essance and vinegar, mix it well. Pour the batter to the greased cake tin, then bake it.After cooling well, cut the cake into layers. Put 1 layer on the cake top, apply tender coconut syrup, then apply whipping cream, next apply fillings, then second layer, repeat the same, finally, cover the cake with cream, and decorate as you like, keep in fridge for 1 day before cutting.
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