Monday, 3 August 2015

Eggless coconut almond bundt cake with white chocolate ganache

Eggless coconut almond bundt cake with white chocolate ganache
Ingredients
100 grams butter
1/4 cup castor sugar
200 grams condensed milk
1 tsp coconut essence
1/2 tsp vanilla essence
100 ml coconut milk
2 tbsp curd
1 1/2 cup flour
1/2 cup fine samolina
1 cup desiccated coconut
1 1/2 tsp baking powder
1 tsp soda bi carb
1/4 cup roasted chopped almonds
Milk as required

Method
Preheat the oven to 180 degrees. Take a mixing bowl and beat butter and sugar till fluffy. Add in all the other wet ingredients except milk and beat the mixture till well blended. Mix all the dry ingredients except roasted almonds and add in to the wet batter little at a time. Beat the batter well. If the batter is dry add in milk to make it into a thick dropping consistency.  Add the roasted chopped almond and gently mix the batter. Take a bundt pan and spray the pan with oil. Pour the batter into the pan. Bake it for 35 minutes. Cool the cake and pour white chocolate ganache from top.