December 23, 2014

LAYERED COCONUT MILK CAKE

Ingredients:
Sugar - 350 gms
Water - 125 ml
Plain flour - 125 gms
Coconut milk - 625 ml
Egg yolks - 10 (lightly beaten)
Ghee- 90 gms (melted)

Method:

  • Combine sugar and water in a saucepan, stir over low heat until sugar dissolves, cool.
  • Stir coconut milk into flour, stir in sugar syrup and egg yolks until smooth, stand one hour.
  • Preheat grill to moderate, remove grill tray.
  • Pour 2 tsp of ghee into an 18 cm round cake pan. Pour in 3 tbsp of batter, tilt pan until mixture forms a thin layer, grill about 4 minutes or until golden brown.
  • Brush top with melted ghee, pour 3 tbsp of batter over first layer, grill until golden brown.
  • Repeat until all mixture is finished, brushing each layer with ghee before pouring the next layer.
  • Lower temperature of grill if necessary.
  • Cake will take approximately one hour to cook.
  • Allow cake to cool, turnout, cut into wedges to serve.
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