I picked this straight out of Vanitha Magazine. i should say this mag has given me some of my best recipes along with a rich roster of thoroughly informative articles. i highly recommend this mag to all south indians.
I know that pineapple and coconut and chocolate and coconut is a great combo for desserts. and i didn't hesitate in trying this out. it turned out great. it reminded me of the pastries available in the local bakers! well, the photograph sports a pineapple jam rectangle but that was the first piece i cut for the photograph. you have to trust me; the rest are/were all squares :)
margarine or vanaspathi-1/2 cup
powdered sugar-1/2 cup
egg-2
maida-11/2 cups
baking powder-3/4 tsp
pineapple jam-3-4 tbsp
I know that pineapple and coconut and chocolate and coconut is a great combo for desserts. and i didn't hesitate in trying this out. it turned out great. it reminded me of the pastries available in the local bakers! well, the photograph sports a pineapple jam rectangle but that was the first piece i cut for the photograph. you have to trust me; the rest are/were all squares :)
margarine or vanaspathi-1/2 cup
powdered sugar-1/2 cup
egg-2
maida-11/2 cups
baking powder-3/4 tsp
pineapple jam-3-4 tbsp
powdered sugar-1/2 cup (again)
grated coconut-1 cup
milk-1-2 tbsp
vanilla essence-1 tsp
Beat the margarine and half cup powdered sugar till smooth. beat the eggs separately and pour into the sugar mix and stir for consistency. after sifting the maida and baking powder, hand-mix (you don't have a choice!) it with the egg-sugar mix. spread this into the bottom of a greased cake tin evenly. it's not a smooth job as the dough is quite tough. then apply the pineapple jam as one consistent layer atop this dough. mix the final set of ingredients (powdered sugar, grated coconut, milk and vanilla essence) separately in a small bowl. watch out when you add milk and ensure the mixture is not watery; it should be about a sprinkling consistency or like a paste but not beyond that. toss it on the surface layer of the batter and bake to perfection. you can let the sides turn really brown which gives those particular pieces a caramel taste (mine happened by mistake by the way but i loved it!!).
grated coconut-1 cup
milk-1-2 tbsp
vanilla essence-1 tsp
Beat the margarine and half cup powdered sugar till smooth. beat the eggs separately and pour into the sugar mix and stir for consistency. after sifting the maida and baking powder, hand-mix (you don't have a choice!) it with the egg-sugar mix. spread this into the bottom of a greased cake tin evenly. it's not a smooth job as the dough is quite tough. then apply the pineapple jam as one consistent layer atop this dough. mix the final set of ingredients (powdered sugar, grated coconut, milk and vanilla essence) separately in a small bowl. watch out when you add milk and ensure the mixture is not watery; it should be about a sprinkling consistency or like a paste but not beyond that. toss it on the surface layer of the batter and bake to perfection. you can let the sides turn really brown which gives those particular pieces a caramel taste (mine happened by mistake by the way but i loved it!!).
If the top layer mix is watery the baking time exceeds as the water has to be absorbed first for the baking process to start. so take care there as i already mentioned. do NOT opt for butter as you cannot follow the recipe: if you use butter the bottom layer becomes soft whereby you cannot spread the jam. this is an excellent dessert if topped with pineapple/vanilla ice cream. it got over in my house before i could try this combo but i can predict the taste.
3 comments:
What a beautiful dessert, and so yummy! I love the photos too!
Congratulations, on the Lovely Blog Award!
thank you so much. first time i'm getting a compliment on my photograph. not bad. and you decided to un-follow me?? :( how sad. pl follow me back if you don't mind.
Delicious dessert,pineapple and coconut is my favorite combo,bookmarked,will surely give this a try.
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