Cake
Peach Coconut Custard Cake
By Shano Biju February 6, 2019
Ingredients
- 125 g Self raising flour
- 1/8 tsp Baking soda
- 4 tbsp Custard powder
- 110 g Salted Butter
- 115 g Castor sugar
- 2 count Egg
- 1/3 cup Canned peach cut into small pieces
- 4 tbsp Freshly grated coconut
- Tonovin essence- 2 drops
- 1 tsp Vanilla essence
- 5 tbsp Water
Directions
1
Take a small heavy bottom saucepan. Heat it on low flame.Gently toast the grated coconut for a minute or two.Trun off the heat. Now add 2 drops of Tonovin essence. Mix it well. Keep it aside. Let it cool.
2
Sift flour, custard powder and baking soda thrice.
3
Pre heat the oven at 150 degrees C. Grease and dust a 8” aluminium pan.
4
Cream butter and sugar well. Add gently beaten eggs.
5
Gently fold in the sifted flour, chopped peaches, roasted coconut and milk/ water. Add a drop of of edible yellow colour.
6
Do not stir the batter.
7
Mix the batter very gently using a spatula. Follow cut and fold method.
8
Transfer the batter to the prepared tin.
9
Bake for 45-50 minutes at 150 degrees C.
Tags
Custard CakePeach Coconutsoulfulbakes