Cake Recipes Coconut

Indian Recipe: Perfect For an Adventurous Palate

If you’re in the mood to explore with your palate, try Indian recipes. Familiar food to you is incorporated in new and delicious Indian recipes.

Indian recipe is a flavorful mix of good food, tasty dishes, and healthy beverages that Indians believe help attain a sound, well-balanced spiritual, physical and emotional state. Although mostly vegetarian, Indian cuisine also has some non-vegetarian offerings also succulent and as healthy as the vegan offerings. Indian non-vegetarian recipes extensively use chicken, fish, and a sprinkling of poultry and meat dishes.

Chicken is perhaps the most popular meat of choice in Indian cuisine as it is used with many things for a variety of recipes. The traditional Indian biryani, an Indian fried rice mixed with various herbs and spices like tomatoes and ginger, are sometimes served with roasted chicken on top. It is a basic Indian rice meal usually spiced up and made more flavorful with chicken.

There’s a whole array of chicken meals in Indian recipes. Chicken drumsticks, chicken curry, butter chicken, chicken Afgani and chicken Danuba are just some of the selections.

Fish is also common in Indian cuisine. From the basic fried fish to the more exotic Patrani Fish and yogurt fish dishes, enjoy the distinct fish flavors in exotic spices and herbs.

The third most common ingredient in the non-vegetarian lineup of Indian recipes is egg. It’s the same basic egg recipes you’re familiar with, like omelet, pouched, and stuffed, except with an Indian twist. It uses basic herbs and spices like ginger, chili, and tomato.

Much like in any other culture, Indian recipes include an abundant selection of sweets and pastries for dessert. Its collection of cake recipes include familiar ones like apple, carrot, honey, peach and marble cakes. There are also several chocolate cake variations in Indian recipes. Of course, the selection won’t be complete without a uniquely oriental offering. Not entirely Indian but oriental in itself is the pineapple upside down cake and the tasty coconut cake, both made with real pineapple chunks and coco meat.

Snacks selection is another tempting array in Indian recipes. Usually deep fried varieties, you can have a whole selection of tasty and satisfying fillings. From whole wheat buns stuffed with crispy fried onion rings to deep-fried mashed potatoes stuffed with green peas, you’d sure to find something that tickles your palate.

Indian snacks come with chili sauces, a selection of sweet chili blend of a host of interesting herbs and spices that give each their uniquely Indian taste. The flavors in Indian snacks become alive and varied depending on your choices and mixes of sauce and dips. Snacks are in themselves excellent ways to acquire the taste for Indian recipes.

There are plenty of other Indian recipes you can try and experiment with. Especially if you would like to try more than the basic boiled or fried rice, the Indian collection of rice recipes can give you excellent cooking ideas. There are also collections of regional recipes or place-specific dishes. The Punjabi Food collection, for example, would be an interesting mix to explore.

Tie that apron on, don the cap and start playing with Indian recipes. It’s versatile, it’s healthy, it’s spicy and interesting. All you really need to do is to have an adventurous spirit and an open palate to enjoy the exotic aromas and taste of this unique Eastern cuisine.

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Cake Recipes Coconut Questions

I am looking for a coconut cake recipe. With pink coconut frosting….?

I think this cake recipe may have creme fraiche in it and I know it contains real lemon juice. I saw a great recipe in Australian weekly magazine years ago when I was a child.
Anyone know of it or a similar alternative/

Most Coconut Cake recipes that you will find don’t have coconut in the cake mix. They only have it on the frosting. My mother LOVES coconut cake so I searched and modified a recipe that includes not only shredded coconut in the cake mix but also coconut cream and coconut extract. My mother loved it and requested it now for the past 10 yrs. for her birthday.

Here’s my recipe. It doesn’t contain real lemon juice and you can tint the shredded coconut pink if you’d like. The frosting I use is a cooked 7-Minute frosting that is like a big fluffy marshmallow – beautiful swirls without the shredded coconut on top. Very moist.

COCONUT CAKE

1 1/2 c flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 c coconut milk or coconut cream
1/2 c butter
1 c sugar
1 tsp coconut extract
1/3 c shredded coconut
1/2 tsp vanilla
3 egg whites
grated coconut
1/4 c milk

Combine milks. Cream butter and sugar until fluff. Sift dry ingredients together. Mix all wet ingredients together except egg whites. Alternate wet and dry ingredients into the butter/sugar mixture (except the egg whites). Beat the egg whites to stiff but not dry peaks. Fold into the batter. Bake 350º for 25 minutes or until a toothpick comes out clean.

(For my mother, I tripled this recipe and baked in a sheetcake pan)

Frost with 7-Minute Frosting:

2 egg whites
1 1/2 c sugar
dash salt
1/3 c cold water
2 tsp corn syrup (this is not high-fructose corn syrup)
1 tsp vanilla
1 tsp coconut extract

Place the first 5 ingredients into the top of a double boiler. Beat with a hand-held mixer until well mixed. Place over the bottom part that has boiling water in it and beat with your electric hand-held mixer constantly for exactly 7 minutes or until the frosting stands in peaks. Scrape down the sides as you are beating it – with a rubber spatula. Remove from heat. Add coconut extract and vanilla. Beat 3 minutes or until of spreading consistency.

Frost your coconut cake and then sprinkle the top with shredded coconut if you baked it in a sheetcake pan and are planning to serve it in that. If you have layered it, then sprinkle it over the top and sides. This cake – if layered is also good with a nice lemon filling:

LEMON FILLING

1 c butter – softened
2 tsp grated lemon rind
1/3 c fresh lemon juice
8 c sifted powdered sugar
2 T milk

Beat butter until creamy. Stir in lemon rind and juice (may appear curdled). Gradually add powdered sugar, beating at high speed until blended after each addition. Add milk and beat until of spreading consistency. Makes 4 cups.

Can i use a muffin recipe to make a cake?

I cannot find my muffin tin since we moved and havent bought a new one so heres the recipe http://www.creativegourmet.com.au/_webapp_115067/Raspberry_Coconut_Muffins

Can i use that to make a cake in a loaf tin?

I would use a 9X9 or 8X8 dish or a round cake pan to do it instead. It makes a nice coffee cake. If you would like streusel topping on the coffee cake, here is a good recipe:

STREUSEL TOPPING

1/2 cup flour
1/4 cup brown sugar
3 tablespoons butter — chilled
Chopped nuts (optional)

Directions:

Combine flour and brown sugar. Cut 3 tablespoons butter into dry ingredients until mixture resembles coarse meal. Sprinkle on top of cake or muffins before baking.

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