Sunday, 26 May 2013

Whole Wheat Coconut Cake

How awesome would be it be to have a cake that wasn't so sinful, yet really satisfying on the palette? I'm a sucker for sweet stuff, and I have a terrible habit of needing some sweet after a meal - and I'm sure a lot of you out there share this obsession!

You see, my mother has told me many times that plain flour (maida) is not good for us because it sticks in our bodies, and doesn't breakdown and flush out easily. Wheat flour (atta) is much better for health, so I decided to experiment with it..

This delicious wheat flour based cake came out really soft and had the perfect amount of sweetness. I topped it with some chocolate cream cheese frosting. My mother loved it and it was a big hit!

Whole Wheat Coconut Cake

Total req. time: 1 hour and 10 minutes
Yield: Serves about 8 people

1.5 cups of wheat flour / atta
1.5 tablespoons of corn flour
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
150 grams of unsalted butter
400 grams (1 tin) of condensed milk
1/2 teaspoon of vanilla bean paste (Use vanilla essence if you don't have the paste)
1/2 cup of milk (I used chocolate flavoured soy milk)
1/2 cup of shredded coconut

Preheat the oven to 140 degrees Celsius.

Sift the flour, corn flour, baking powder and baking soda at least 5 times. The more times you sift this mixture, the better. It will come out softer.

In a bowl, melt the butter and add the condensed milk. Whisk it until it is well combined into a smooth paste. Add the vanilla essence. Mix again till it is a smooth, completely combined liquid. Add the milk. Mix again till it is a smooth, completely combined liquid.

Add the flour mixture in three portions, and mix gently with a spatula. Once the entire mixture is well combined. Now add the coconut and fold it into the mixture gently. Add more coconut if you like, because my portion only gave me a subtle hint of coconut.

Leave this mixture aside for 10 minutes.

Use a spring-form pan, spray it all over inside with olive oil and line baking paper around it. Pour in the batter and smooth it out. Bake it at 140 degrees Celsius for 40 minutes on a low level in the oven so it doesn't brown too quickly on the top. DO NOT open the oven while the cake is baking. Allow it to complete the entire 40 minutes before opening it and testing whether it is cooked with a toothpick.

Once it is well cooked, turn off the oven and leave it aside for half an hour till you open it up and take off the baking paper. Decorate with any frosting of your choice. I tried making my own frosting, but it didn't work, so I just mixed cream cheese with chocolate spread to make a light frosting. Worked very well!


I enjoyed taking snaps of this delicious cake on my new snazzy camera! Thanks to my beloved parents, I was able to purchase a brand new Canon 6D full-frame camera! I'm loving the experimentation, and trying to get better at taking good shots..

I dedicate this recipe to my beloved mother Chandra, and my dear divine Guru, Devima. For this special cake inspired by teachings from my mother, I'm reminded of this lovely melody sung by J K Yesudas, composed by Maestro Ilayaraja. This song brings tears to my eyes every time I hear it; I feel that much power in these words -

"Amma endrazhaikadha uyirillaye,
Ammavai vanagadhu urarvillaye.
Neril nindru, pesum Deivam,
Petra thaai andri ver ondru edhu?

Abhirami sivagami, karumaari magamaayi,
Thirukovil deivangal nee dhaan amma.
Annaikku andradam abhishegam alangaaram,
Purigindra siru thingan nan dhaan amma.
Porulodu pugal vendum maganalla thaye un,
Arul vendum enakingu adhu podhume.
Aduthingu pirapondru amaindhalum nan undhan,
Maganaga pirakindra varam vendume,
Adhai neeye... tharuvaaye..."