Some incidents do jolt one’s memories and brings back a flood of emotions. Last Saturday, we had a few friends over for lunch, and among the kids, there was this cute li’l chap, a bundle of joy, all of eleven months old. He was crawling around the house, trying to stand up every now and then with support, winning us over by flashing a toothy grin. Oh, I must admit that he is cuteness personified; mark my words, this li’l fella’s going to break quite a few hearts when he grows up. And then, just as we were talking and he was standing up against the coffee table, this sweetie pie decides to let go of the table and just stood there. The camera, which, thankfully, was nearby, was quickly summoned and there you go, he starts walking towards his mummy, about three to four steps away. What a sweet moment that was, another thing to be ticked off from his” to do” list of growing up. Soon, before one knows it, he will be running around. And then, I looked at Rengoni and Agastya; gosh, it seems like ages since they took their first baby steps.It all came back in a flash, the letting go, the slight hesitation, apprehension, the one, two three little steps, the sense of achievement. Yes, my babies have grown up, well, I guess, they still are; after all, there are plenty of other “steps” that they are yet to take. Just hope that they all lead to the right direction, fingers crossed.
Anyway, coming back to the kitchen, there was this Vanilla- coconut cake that I made when our friends were around, which I am pleased to report seemed to go down very well; well enough for no leftover slices. The cake was gone soon after it was cut into, so I am unable to offer you any picture of the sliced cake, just managed a couple of quick, not so good pictures before the guests arrived. But, then it is a good thing, isn’t it? I mean too many leftovers cannot be a very good sign. I covered and filled the cake with some whipped cream which was left over from a cake I made for an acquaintance’s son’s birthday. I also used a little ganache for the borders and used melted chocolate to pipe out the free hand design on the top and sides.
What’s needed- 1 and a 1/2 C sunflower/vegetable oil 3/4 C of sugar, ground (I used raw cane sugar) 4 eggs 1 and a 1/2 C whole wheat flour (atta) 2 tsp baking powder 3 tblsp dessicated coconut 2 tsp vanilla extract Soaking syrup- mix 1/4 C of water with a couple of tablespoons of sugar and 1/2 tsp vanilla extract. How to-
- Pre heat the oven at 180 deg C . Grease an 8 and a 1/2 inch round pan and dust with flour. Keep aside.
- Beat, preferably with an electric beater, the oil and sugar for a minute.
- Add the eggs, one at a time, beating well after adding each egg. Beat in the vanilla.
- In a bowl, mix together the flour, baking powder and dessicated coconut.
- Add the flour mixture into the egg mixture, in three batches, and fold in till everything is moistened.
- Tip the mixture into the prepared pan. Place the pan in the centre of the oven and bake for about 25-27 minutes or till a skewer inserted through the centre of the cake comes out clean.
- Cool the cake in the pan for a couple of minutes. Carefully, run a knife round the edges of the cake and turn it out on a rack. Turn it the right way up and cool completely on a rack before decorating.
- Once cooled, slice the cake horizontally and brush the top of the bottom slice of the cake with some of the syrup. Spread a little whipped cream over it and top with the other slice. Brush the top and sides of the cake with some more of the syrup and then cover the cake with whipped cream ( sorry for not being able to give the measurements for the whipped cream). I used some ganache for the border and piped some free hand designs with some melted dark chocolate.
I was really pleased with how the cake turned out. Even without any decorations, the cake was lovely on it’s own. The cake went down a treat, and I am pleased; after all, it was meant to be a treat.