Quick coconut,carrot and pineapple cake

A perfect treat on lazy days when you want a warm ,fruity cake but too lazy to beat the butter,grate the coconut,core the pineapple ..Oh no..I want soemthing quick ..

For the lazy days:

this is how the batter should look once you mix in all the ingredients

slice of the yummy soft cake..

1 packet coconut cake mix or white cake mix to which u add 1 cup of grated coconut
1cup grated carrots
1 tin pineapple chunks
1 cup pineapple juice(mix 3tspn of coconut milk if using white cake mix for that extra coconutty flavour)
1/2 cup chopped walnuts
2 eggs

Follow the packet instructions. I added 3 eggs and 1 cup pineapple juice instead of water called for and 4 tbpsn of canola oil.
Bake at 180degrees for 20 min and reduce temp to 170 degrees and continue baking for 20 more min checking after 10 min until the cake is fully cooked and well risen.

Dont wait till completely cooled..Indulge immediately !!!!


If you are in a mood to bake from scratch here are the ingredients needed

• 225g self rising flour
• pinch of salt
• 115g butter, cut into small pieces, plus extra for greasing
• 115g white sugar powdered
• 100g grated coconut, plus extra for sprinkling
• 2 eggs lightly beaten
• 4 - 6 tbsp milk
• 1 can pineapple chunks (drained and sqeezed well)
• 1 cup grated carrots
• 1/2 cup chopped walnuts
• 1 tspn coconut or pineapple essence(which ever flavour you the most or both)

1. Preheat the oven to 160C/325F/Gas Mark 3. Grease a 900-g/2-lb loaf tin or 9*13 inch pan with baking paper.
2. Sift the flour and salt into a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
3. Stir in the sugar, coconut, eggs and milk ,carrots ,pineapple pieces,walnuts and mix to a soft dropping consistency.Adjust the consistency with more or less milk.
4. Spoon the mixture into the prepared tin and smooth the surface with a palette knife. Bake in the preheated oven for 30 minutes.
5. Remove the cake from the oven and sprinkle with the extra coconut. Return the cake to the oven and bake for an additional 30 minutes, until well risen and golden and a skewer inserted into the centre comes out clean.
6. Leave the cake to cool slightly in the tin, then turn out onto a wire rack to cool completely.

Letme know your comments..

Butter biscuit

If you are from Chennai definitely you would have eaten this 'butter biscuit' or 'Vennai biscuit' from the street corner chaya kadai or from any bakery .This is one of my favourite not only for its yummy taste but also for the nostalgic memories which it brings along..But strangely, the recipe does not contain any butter at all! It is so called, since it is as smooth and melting as butter.

Makes : ~15
KINDLY FOLLOW THE PROPORTIONS AND BAKING TIME AS GIVEN .
Ingredients:
Maida - 1 cup (All purpose Flour)
Cooking oil - 1/2 cup(a little less than 1/2 cup) preferably use dalda/vanapathi/butter flavoured shortening..or 1/4 dalda+1/4 but not completely butter itself
Castor Sugar - 1/2 (finely powdered sugar)
Cooking soda - 1/4 tsp (or Baking powder - 1/2 tsp)
Salt - a small pinch

Method:
• Grease a baking tray with a little butter and keep aside till the dough is ready
• In a bowl mix flour, soda and salt well
• Mix in castor sugar evenly
• Add the oil little by little, ensuring the mixture is just crumbly and not into binding consistency
• Make small balls of marble size, of the dough with the help of your palms and smoothen it
• Place these on the greased tray, leaving enough space for expansion
• Place the tray in the preheated oven and bake at 190ºC for 15-18 minutes. Check after about 12 minutes and adjust the time, not to over bake or under bake.
• Let it stand in the oven for 10-15 minutes before serving hot and melting cookies
• Allow it to cool completely and then store away the rest in a tight container

Tips n Tricks:
• Do not use too much oil to make the dough smooth. Let it be crumbly and you can still easily shape it with palm
• Do not forget to preheat the oven

Variations:
• Using butter gives a crisp texture, whereas using only oil gives smooth and melting cookies.
• Using vanaspathi /dalda give the exact taste as in Bakery, but since it is not so healthy, we prefer to replace it with oil.

PINEAPPLE UPSIDE DOWN CAKE

 

If you like pineapple or fruits in your cake this is one of the best tasting cakes you should definitely try.

 

Ingredients

• 1/2 cup packed dark brown sugar
•  3/4 cup butter
• 3/4 cup unsweetened pineapple juice(Take from the pineapple tin if unsweetened juice  is not    available )
• 1 fresh pineapple - peeled, cored and cut into rings or 1 can sliced pineapple
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup white sugar
• 2 eggs
• 1/2 teaspoon vanilla or pineapple essence or extract

Directions:

1. Preheat oven to 200 degrees C .           
2. Melt the butter. Brush a little bit of the butter on the inside of a 9 inch cake pan.I prefer a rectangle pan for parties.Its easier to slice .               
3. Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside.
4. Stir together the flour, salt, white sugar, and baking powder.                               
5. Beat the 2 eggs . Stir in the remaining 1/2 cup pineapple juice, essence, and remaining melted butter. Add this  to the flour mixture. Pour batter over the top of the brown sugar and pineapple rings.
6. Bake at 200 degrees C for 30 minutes. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.

                  

 

 Note: I used canned Dole Pineapple slices  (I used 7 rings) and the 3/4 cup of juice.

Other substitions: I used margrine instead of butter

 

CAKES N MORE

BARBIE CAKE FOR MY DAUGHTER'S 8TH BDAY

CHOCOLATE CAKE WITH VANILLA FROSTING

AN EGGLESS STRAWBERRY CAKE WITH PINK STRAWBERRY FLAVOURED FROSTING.

My fav banana cake

This is the best and tasty way to use the over ripe bananas.

INGREDIENTS :

•  2 1/2 cups all-purpose flour /weight watchers use wheat flour in same proportion(remember   anything in white flour tastes better but whole wheat is healthier)
• tablespoon baking soda
• 1 pinch salt
• 1/2 cup unsalted butter /weight watchers use canola oil/sunflower oil instead of butter
• 1 cup white sugar (reduce to 3/4 or even 1/2 cup for less sweeter cake)
• 3/4 cup light brown sugar
• 2 eggs (again only egg whites can be used)
• 4 ripe bananas, mashed
• 2/3 cup buttermilk
• 1/2 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans or one big 9*13 pan. In a small bowl, seive together flour, baking soda and salt; set aside.
2. In a large bowl, cream butter/oil, powdered white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.
3. Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.

No frosting is required since it tastes good  even without it...

Note: Tastes better the next day..

Quick Chocolate cake in a mug -1 serving

ONE LARGE MUG of your choice

INGREDIENTS:

4 Tbsp Flour
4 Tbsp Powdered Sugar(reduce if u wish)
2 Tbsp Baking Cocoa
(or Chocolate Milk Mix or Hot Cocoa Mix)
1 Egg –BEAT THE EGG AND REDUCE THE QUANTITY IF U DONT LIKE THE EGGY SMELL
3 Tbsp Milk
3 Tbsp Oil
3 Tbsp Chocolate Chips
A Small Splash of Vanilla

INSTRUCTIONS:

Add dry ingredients to a coffee mug, mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil, mix well.
Add the chocolate chips and vanilla, mix again.
Put your mug in the microwave.
Cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug. (This is normal)
Allow to cool a little.

Tip out onto a plate if desired.

Enjoy!! Dont forget the ice cream

Strawberries or hersheys chocolate syrup or whipped cream

PS: Dont count cals while enjoying this yummy sinful cake…

APPLE PIE

FOR THE SHORT CRUST PASTRY

                

          2 cups all-purpose flour

          1 teaspoon salt

          3/4 cup shortening/dalda or butter for that buttery flaky crusT

          4 tablespoons cold water

FILLING:

• 900 gms cups thinly sliced peeled baking apples..but i used normal gala red apples
• 2 tablespoons lemon juice
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons butter or margarine
• 1 egg yolk
• 1 tablespoon water

DIRECTIONS:

In a  bowl, combine flour and salt; cut in shortening. Gradually add cold water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. Chill for 30 minutes. On a floured surface, roll half of dough into 10-in. circle. Place into a 9-in. pie pan.

• In a bowl, toss apples with lemon juice. Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss. Pour into crust; dot with butter. Roll out remaining pastry to fit top of pie in criss cross pattern . Place over filling; seal and trim edges. Beat egg yolk and water; brush over pastry. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 40-45 minutes more or until crust is golden and filling is bubbly

Yummy apple pie is ready..perfect for a cold evening or any day..