Gearing up to start 2018
The cupboard can definitely be cleaner but that’s the best I can manage with a 5 year old and a 6 month old acquiring new personalities in 2018 – while one has discovered that she has a voice and she must use it at the highest pitch possible , the other has realized that he still prefers his sister’s rattles to his puzzles ( as is the case with all siblings !) .
But then 2018 was never going to be about a cleaner baking cupboard it is about more and more opportunities to dig into it and try out all that it contains !
One such opportunity arose when I had to think through a healthy ingredient, for my healthy baking community bakers on Facebook, Ovenderful Mom Bakers Community, to bake with, for the month of January. And guess what – its Coconut !
Here is my first take ( or rather bake!) – a lovely Wholewheat Coconut Almond cake with coconut sugar. The thick sauce on top is a mix of Coconut cream, coconut powder and some almonds.
1 1/4 cup wholewheat flour
1 tsp baking powder
1/2 cup dessicated coconut
1/2 cup ground almonds
3 / 4 cup coconut sugar
100 gms butter
1/2 cup milk
Preheat the oven at 165 degrees C for 10 minutes. Cream the butter and sugar well. Add the eggs and mix, one at a time. Add the ground almonds and dessicated coconut, and mix well. Add the sifted flour and milk, alternately.
Transfer into an 8 inch round pan. Bake for 25-30 minutes and allow it to rest before removing from the pan.
For the topping, all I did was mix coconut cream and some coconut powder. I am fine with the mild sweetness that the cream lends. But if you want it sweeter, add a healthy sweetener of your choice.