Friday, 23 October 2015

Caribbean Cake...

Caribbean Cake...
1 1/2 cup Oats
1/2 cup Wheat Flour
1/2 cup Cottage cheese
1/2 cup crushed Pineapple
1/4 cup desiccated Coconut
2 pinch Nutmeg powder
1 tsp Soda bicarbonate
1 tsp Baking powder
1 small pack Coconut milk
1/4 tsp Butter

In a bowl, mix Oats, wheat flour, baking powder, soda bicarbonate, desiccated  coconut and Nutmeg.  In another bowl mix cottage cheese crumbs, crushed Pineapple and coconut milk. Mix it well. Add the dry ingredients little at a time. Mix it well.It should be a thick dropping consistency. Take a baking tin. Grease it with butter. Pour the batter. Bake for 45 minutes at 180 degrees celcius. Take a toothpick and insert inside the cake and check, if it comes out smooth then it is done. Cool it completely.

For the the frosting
1/2 cup Coconut cream
1 tbsp Butter
1 cup Icing Sugar
Few Pieces of chopped Pineapple
2 tbsp of Roasted Desiccated Coconut
1 tbsp of Fresh Fruit Spread

Chill the coconut  cream. Beat the coconut cream. Add butter and icing sugar little at a time. Add beat it. Spread the cream on the cake. Sprinkle the pieces of pineapple. Sprinkle the roasted coconut.  Decorate the cake with  fruit spread.

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