Monday, September 28, 2009

COCONUT CAKE (by my beloved Granny Despina)


1 cup milk
2 cups flour
1 cup sugar
1 ½ cups coconut
¾ cup sunflower oil
2 ½ tea spoon fulls BP
4 eggs
some vanilla sugar

Syrup: 2 ½ cups of sugar and 2 ½ cups water, 2 gloves and 1 cinammon stick. We just bring it to boil and set it aside until the cake is baked.


First we whisk the sugar with the oil. When they become creamy we add the eggs to make a soft creamy mixture. Then we add the fresh milk. In a bowl we mix all the rest of the ingredients and we add then all slowly while whisking the micture.

Bake at 170 degrees until golden on top. To check if its baked put through the mixture a knife and if it comes out dry then the cake is baked.

Instantly after removing from the oven while it is still warm we poor the syrup which we had made allready and it is in a room temperature.

At the end optionally put some more grated coconut on top for garnish.

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