Moist Coconut Cake (Hindistan Cevizli Pasta)

3/4 cup (1 ½ sticks) unsalted butter, room temperature

2 cups sifted cake flour, plus more for pans

1 tsp baking powder

¼ tsp salt

1 ½ cup sugar

4 large eggs, lightly beaten

2/3 cup sour cream

1 tsp pure vanilla extract

½ cup coconut milk

1-1 ½ cup sweetened condensed milk

1-2 cups flaked coconut

1 lb whipped cream

Heat the oven to 350 F (180 C). Line the bottom of a 10-by-2-inch buttered round cake pan with parchment paper. Dust the bottom and the sides of the cake pan with flour, and tap out any excess. Sift together flour, baking powder, and salt, and set the bowl aside.

In another bowl, cream butter with an electric mixer on medium speed until fluffy. Gradually add sugar, and keep beating until the mixture is fluffy and light in color (about 3 minutes). Then drizzle in eggs, beating on medium speed until the batter is no longer slick. Beat until the mixture is fluffy again, about another 3 minutes.

Then, add flour mixture and sour cream alternately to the batter, a little of each at a time, starting and ending with the flour mixture. Beat in vanilla. Pour the batter into the pan. Bake cake in preheated oven until the top has turned golden brown, and a toothpick inserted into the center comes out clean, about 40-50 minutes. Rotate the pan in the oven, if needed, for even browning. Transfer cake pan to wire rack to cool, about 15 minutes. Remove cake from the pan, and let cool completely on the rack, top up.

To assemble, remove parchment paper from the bottoms of the cake. Split the cake in half horizontally with a serrated knife. Set aside the prettier dome for the top layer. Place the other another layer, dome side down, on the serving platter. Use a fork to poke all over the top of the cake, in 1 inch intervals.

In a small bowl, stir together the coconut milk, and sweetened condensed milk. Evenly pour half of the milk mixture over the cake, then sprinkle with 3-4 tablespoons of coconut flakes over the cake. Let it absorb the liquid for 15 minutes in refrigerator. Then, spread a generous 1 cup of whipped cream over coconut flakes. Top cake with the reserved domed layer, and poke all over with a fork, in 1 inch intervals. Pour the remaining milk mixture evenly over the cake. Sprinkle with 3-4 tablespoons of coconut flakes over. Chill cake in the refrigerator until cold, about 1-2 hours. Frost outside of cake generously with whipped cream and sprinkle remaining coconut flakes all over cake including the sides while frosting is soft. Keep refrigerated.

ENJOY

Backto Main Page

TURKCE

¾ su bardagi (170 gr) tereyagi, oda sicakliginda

2 su bardagi elenmis un ve ekstra tepsi icin

1 tatli kasigi kabartma tozu

½ cay kasigi tuz

1 ½ su bardagi seker

4 yumurta, cirpilmis

2/3 su bardagi krema (eksi)

1 tatli kasigi vanilya

½ su bardagi hindistan cevizi sutu

1-1 ½ su bardagi sekerli konsantre sut

1-2 su bardagi hindistan cevizi rendesi

500 gr krem santi

Firini 180 C (350 F)’a isitin. Yaklasik 25 cm capinda ve 5 cm yuksekliginde bir yuvarlak pasta kalibinin dibini yaglayip, uzerine yagli kagit serin. Kalibin dibini ve kenarlarini unlayin. Fazla unu silkeleyip atin. Genis bir kasede un, kabartma tozu ve tuzu karistirin.

Baska bir kasede oda sicakligindaki tereyagini orta hizli mikser ile krema haline getirin. Yavas yavas sekeri ilave edin ve karisim beyazlasip, kopuksu bir kivam alana dek mikser ile cirpmaya devam edin (yaklasik 3 dakika). Sonra, yumurtalari ilave edin ve orta hizda karisim tekrar kopuk su kivama gelene dek cirpmaya devam edin (yaklasik 3 dakika).

Sonra, sirayla un karisimini ve kremayi  azar azar ilave edin. Un ile baslayip un ile bitirin. Cirmaya devam ederek vanilyayi da ekleyin ve son olarak kek karsimini pasta kalibina dokun. Kekin uzeri hafifce kizarana kadar firinda pisirin (yaklasik 40-50 dakika). Kekin pistigini anlamak icin orta kismina kurdan batirarak , kurdanin temiz ciktigindan emin olun. Eger gerekirse keki firinda cevirerek her yerinin esit kizarmasini saglayin. Pisen keki yaklasik 15 dakika sogumaya birakin. Kek kalibindan keki cikarin ve alt kismi ustte kalacak sekilde iyice sogumaya birakin.

Kekin dibinden yagli kagidi alin ve tirtikli bir buyuk bicak yardimiyla kekin tam ortasindan paralel olarak keserek iki pasta keki elde edin. Daha duzgun olan parcayi pastanin uzeri icin ayirin. Diger kek tabakasini  servis tabagina alin ve bir catal yardimiyla uzerinde yaklasik 2 cm araliklarla delikler acin.

Kucuk bir kasede, hindistan cevizi sutu ve konstantre sutu karistirin. Karisimin yarisini esit sekilde kekin uzerine yayin. Yaklasik 3-4 yemek kasigi hindistan cevizi rendesini uzerine yayin ve buzdolabina koyarak yaklasik 15 dakika kekin karisimi absorbe etmesini bekleyin. Sonra, yaklasik 1 su bardagi kadar krem santiyi bolca kekik uzerine yayin. Diger kek parcasini uzerine yerlestirin ve yine catalla 3 cm araliklarla delikler acin. Geriye kalan sut karisimini esit sekilde uzerine yayin ve yine 3-4 yemek kasigi hindistan cevizi rendesini her yerine yayin. Buzdolabinda yaklasik 1-2 saat sogumaya birakin. Sonra, pastanin uzerini ve yanlarini bolca krem santi ile kaplayin. Son olarak, pastanin her yerini, yanlari da dahil olmak uzere hindistan cevizi rendesiyle kaplayin. Hindistan cevizli pastanizi buzdolabinda saklayin.

AFIYET OLSUN

AnaSayfaya Don

Coconut Cookies (Hindistan Cevizli Kurabiye)

250 gr (2 sticks) butter/margarine, at room temperature

1 cup powdered sugar

2 egg yolks (whites for top)

1 tsp baking powder

3½ cups flour

6 Tbsp shredded coconut

1 tsp vanilla

Take butter/margarine and powdered sugar in a mixing bowl. Mix them to homogenize and then, add egg yolks, vanilla and 3 Tbsp coconut shreds. Start adding flour and baking powder. Knead until the dough gets soft.

Prepare walnut size balls and gently press on tops. Take the coconut flakes (preferably shreds) over a flat plate. Beat the egg whites and first dip the top of the cookies in egg whites and then in the remaining coconut shreds. Place them over a greased oven/cookie tray.

Bake in 350F (180C) preheated oven for about 15-20 minutes or until they get lightly browned.

ENJOY

Back to Main Page

**********************

TURKCE

250 gr tereyag/margarine, oda sicakliginda

1 su bardagi pudra sekeri

2 yumurta sarisi

1 tatli kasigi kabartma tozu

3 ½ su bardagi un

6 yemek kasigi hindistan cevizi, rendelenmis

1 tatli kasigi vanilya

Yumurtalarin beyazini daha sonra kullanmak uzere ayirin. Buyuk bir karistirma kabina, seker ve oda sicakligindaki tereyagi/margarini alin. Homojen bir karisim elde edene dek elinizle karistirin. Yumurta sarisi, vanilya ve 3 yemek kasigi hindistan cevizi ilave edin. Karistirmaya devam ederek yavas yavas un ve kabartma tozunu ilave edin. Yumusak bir hamur elde edinceye dek elinizle yogurun.

Ceviz buyuklugunde yuvarlak kurabiyeler yapin ve hafifce uzerinden bastirin. Onceden ayirdiginiz yumurta beyazlarini cirpin. Duz bir tabaga geriye kalan hindistan cevizini alin ve kurabiyeleri once yumurta beyazina, sonra hindistan cevizine batirin. Yaglanmis firin tepsisine aralikli olarak dizin.

Onceden isitilmis 180C (350F) firinda yaklasik 15-20 dakika veya uzerleri hafifce kizarana dek pisirin.

AFIYET OLSUN

Ana Sayfaya Don

Coconut Topped Cookies (Hindistan Cevizli Kurabiye)

250 gr butter/margarine (~2 sticks), at room temperature

2 eggs

1 cup sugar

1 tsp baking powder

3-4 cups flour

½ cup coconut flakes/ shreds, for top

Take the white of one egg and keep for using later. Then, take butter/margarine and sugar in a mixing bowl. Mix them to homogenize and then, add eggs. Start adding flour and baking powder. Knead until getting a soft cookie dough.

Sprinkle some flour over the clean counter and place the dough. Flatten the dough with a roller pin about ½ inches thick. Then, cut pressing with a cup’s brim or a smaller cup. Beat the egg white you kept before and brush the cookies with beaten egg white. Take the coconut flakes (preferably shreds) over a flat plate. Then, dip either sides or just tops in coconut. Place them over a greased oven/cookie tray.

Bake in 350F (180C) preheated oven for about 20-25 minutes or until they get lightly browned.

ENJOY

Back to Main Page

**********************

TURKCE

250 gr tereyagi/margarin, oda sicakliginda

2 yumurta

1 su bardagi seker

1 tatli kasigi kabartma tozu

3-4 su bardagi un

½ su bardagi hindistan cevizi, uzeri icin

Yumurtanin birinin beyazini daha sonra kullanmak uzere ayirin. Buyuk bir karistirma kabina, seker ve oda sicakligindaki tereyagi/margarini alin. Homojen bir karisim elde edene dek elinizle karistirin. Yumurtayi ilave edin. Karistirmaya devam ederek yavas yavas un ve kabartma tozunu ilave edin. Yumusak bir hamur elde edinceye dek elinizle yogurun.

Tezgahin uzerine un serpistirin ve hamuru merdane ile kucuk parmak kalinliginda acin. Cay bardagi veya su bardagi agziyla bastirarak yuvarlak kurabiyeler kesin. Onceden ayirdiginiz yumurta beyazini catalla cirpin ve fircayla kurabiyelerin her iki tarafina surun. Duz bir tabaga hindistan cevizini alin ve kurabiyelerin her iki tarafini ya da sadece ust kismini hindistan ceviziyle kaplayin. Yaglanmis firin tepsisine aralikli olarak dizin.

Onceden isitilmis 180C (350F) firinda yaklasik 20-25 dakika veya uzerleri hafifce kizarana dek pisirin.

AFIYET OLSUN

Ana Sayfaya Don

Apple Filled Sweet Buns (Elmali Top Pare)

2 eggs
250 gr butter/margarine (2 sticks) at room temperature
2 tbsp yogurt
5 cups all purpose flour
½ cup sugar
1 tsp/1 package baking powder
2 tsp/2 package vanilla
½ cup coconut, finely shredded

For Filling:
3-4 apple, peeled and shredded
¼ cup sugar
½ cup hazelnuts/walnuts, crushed (optional)
1 tbsp cinnamon

Syrup:
1½ cup water
1 ½-2 cups sugar
1 tsp lemon juice

First prepare the syrup, because you will use pour cooled syrup over the hot cookies. In a saucepan, place sugar and water. Bring to a boil and simmer for 3-4 minutes. Stir in lemon juice and turn the heat off. Let it cool.
Place all the filling ingredients, but the nuts and cinnamon a saucepan/pot. Cook over low-medium heat, till the mixture gets brownish and thickens (for about 10-12 minutes). Then, stir in nuts and cinnamon. Set aside to cool.
In a large bowl, mix sugar, melted margarine/butter, eggs and yogurt using a mixer. Slowly add flour, baking powder and vanilla and knead with your hands till the dough gets soft and non sticky as cookie dough. Cover and leave the dough aside for 15 minutes.
Grab walnut size dough pieces and flatten them with a rolling pin or just use your palms for flattening. Place ½-1 tbsp filling in the middle and close it up, giving a ball shape. Then, place it on a greased oven tray upside down (closing side will be touching the tray). Bake them in a preheated 375 F (190 C) oven till they get lightly pink. Do not over bake. Immediately pour the cooled syrup all over the cookies. Or dip them in syrup. Do not leave them in syrup more than 10 minutes, otherwise they will be crumbly. Finally dip and roll the sweet buns in shredded coconut, making sure the tops are covered with coconut.
Then place them a serving plate. You can store them in fridge as long as they are sealed well.
This recipe makes approximately 20 pieces.
ENJOY

Back to Main Page TURKCE
2 yumurta
250 gr margarin/tereyag, oda sicakliginda
2 yemek kasigi yogurt
5 su bardagi un
½ su bardagi seker
1 tatli kasigi/1 paket kabartma tozu
2 tatli kasigi/2 paket vanilya
½ su bardagi hindistancevizi rendesi

Ic malzeme:
3-4 elma, soyulup rendelenmis
¼ su bardagi seker
½ su bardagi findik/ceviz, iri cekilmis (istege bagli)
1 yemek kasigi tarcin

Surup:
1½ su bardagi su
1 ½-2 su bardagi seker
1 tatli kasigi limon suyu

Ilk once; surubu hazirlayin, cunku sicak kurabiyelerin uzerine sogumus surubu dokecegiz. Kucuk bir tencereye seker ve suyu alin. Yaklasik 3-4 dakika kaynatin ve altini kapatip limon suyunu ilave edin. Sogumasi icin bir kenara ayirin.
Ic malzemeyi hazirlamak icin, rendelenmis elma ve sekeri bir tencereye alin. Orta ateste elmalar karisim suyunu cekip, kahverengimsi bir renk alana dek, yaklasik 10-12 dakika pisirin. Sonra, findik/ceviz ve tarcini karistirin ve bir muddet sogumaya birakin.
Genis bir kapta seker, eritilmis margarin/tereyagi, yumurta ve yogurdu mikser ile cirpin. Yavasca unu ilave ederek elinizle yogurmaya baslayin. Kabartma tozu ve vanilyayi ilave edin ve yapismayan, kulak memesi yumusakliginda bir hamur elde edin. Uzerini ortun ve yaklasik 15 dakika dinlendirin.
Ceviz buyuklugunde parcalar koparin ve hamuru merdane ya da elinizle acarak mumkun oldugunca inceltin. Ortasina ½-1 yemek kasigi ic malzeme koyun ve buzerek kapatin. Kapattiginiz kisim altta kalacak sekilde yaglanmis firin tepsisine aralikli olarak dizin.
Onceden isitilmis 190 C (375 F) firinda hafif pembelesene dek pisirin (Kahverengi olmasina izin vermeyin).

Firindan cikarir cikarmaz soguyan surubu uzerlerine dokun ya da top pareleri suruba daldirin. Surubun icinde alt ust ederek surubu iyice emmesini saglayin, ama 10 dakikadan fazla surubun icinde birakmayin. Aksi takdirde top pareler dagilir ve sekilleri bozulur. Son olarak, elmali top pareleri hindistan cevizinin icinde yuvarlayin ve iyice bulanmasi saglayin. Sonra, servis tabagina alin ve servis yapin. Isterseniz, elmali top pareleri kapali olarak buzdolabinda saklayabilirsiniz.
Bu tariften yaklasik 20 tane top pare cikiyor.
AFIYET OLSUN

Ana Sayfaya Don

Coconut Macaroons (Hindistan Cevizli Toplar)

2 cups coconut, grated/flakes
½ cup sugar
2 egg whites
1 tbsp lemon/lime zest

In a wide bowl, mix sugar and egg whites with a mixer, till it gets foamy (3-4 minutes). And then, stir in coconut and lemon/lime zest. Mix them all with a spoon.
Preheat the oven to 350 F (180 C). Grab walnut size or smaller pieces and form a ball shape in your palms. Arrange them over a tray with baking paper. Bake them about 10-14 minutes. Make sure they do not get pink, they should be white.
Let them cool and serve.
ENJOY

Back to Main Page************************
TURKCE
2 su bardagi hindistan cevizi rendesi
½ su bardagi seker
2 yumurta aki
1 yemek kasigi limon kabugu rendesi

Derin bir kasede seker ve yumurta aklarini mikser ile beyaz kopuk olana dek yaklasik 3-4 dakika cirpin. Sonra hindistan cevizi ve limon kabugu rendesini ilave edin. Bir kasik yardimiyla guzelce karistirin.
Firini onceden 180 C (350 F)’ye isitin. Karisimdan ceviz ya da cevizden biraz ufak parcalar alin ve elinizde yuvarlayarak minik toplar yapin. Yagli kagit serilmis tepsiye dizin. Yaklasik 10-14 dakika pembelesmelerine izin vermeden pisirin. Beyaz kalmalari gerekiyor.
Soguduktan sonra servis yapin.
AFIYET OLSUN

Ana Sayfaya Don