Scotch Bonnet Cake

Hello Cands, It’s been a minute. How have you all been? I’ve been good myself but my laptop went burst on  me plus I have been so busy in the last few weeks. Laptop is now up and running and here I am now 🙂

So, it was Carribean food week  August 24th-31st and Grace foods UK sent me a hamper of goodies to create some recipes with. Grace foods UK are the UK’s largest supplier of Carribean foods and drinks.

I have created some recipes with the ingredients and one is Scotch bonnet cake. Yes you read that right. Scotch bonnet Cake! Bake with me:

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Preparation time: 25 minutes

Baking time: 20 minutes (Cupcakes)

Total time: 45 minutes

INGREDIENTS

250g butter

250g sugar

5 medium eggs

250g flour

1 whole scotch bonnet

3 tablespoon  Dunn’s river coconut milk

DIRECTIONS

1) Rinse the scotch bonnet, deseed and blend with coconut milk

2) In a bowl, add the butter and sugar and beat with electric mixer till it’s fluffy and turns pale.

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IMG_83533) Break the eggs into a bowl and beat lightly.

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4) Add the eggs to the butter/sugar mixture very slowly while still mixing with electric mixer. This is to prevent the mixture from curdling.

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5) Pour in the coconut milk/scotch bonnet mixture

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6) Add flour to the mixture by folding it in with a big spoon. Do not over mix the batter. Add in 2 more tablespoons of coconut milk

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7) Grease a baking pan and layer with baking sheet and for cupcakes put cupcake cases in cupcake tin. Pour batter into lined baking pan and bake in pre heated oven for 30 minutes or till cake is done.

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K‘s Cuisine tip: To check if cake is done, dip a toothpick or skewer in the middle of the cake, if it comes out clean then the cake is ready. If it comes out wet then leave to bake some more.

When the cake is done, take it out of the oven and let it cool for about 20 minutes.

IMG_8375 See how fluffy the cake is? The coconut milk did good.

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You can top with scotch bonnet fresh cream or buttercream like I did below (Recipe coming soon).

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The cake was yummy, fluffy and so delicious. The scotch bonnet was a hit and I totally loved the taste. Watch out for more recipes I did with the ingredients

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You can check out carribeanfoodweek page on facebook at www.facebook.com/carribeanfoodweek or their twitter @Carribeanfoodwk.

Don’t forget to tag me on instagram @kscuisine and facebook when you try the recipe.

Till my next post, stay blessed

” Food is our common ground, a universal experience.”- James Beard

 

Coconut Cake

If you like Coconut, you’ll love this recipe for moist, delicious, Coconut cake. It’s easy to make and full of coconut goodness and has a bit of texture.

Preparation time: 25 minutes

Baking time : 50 minutes

INGREDIENTS ( makes 8 inch cake )

250g Butter

250g Granulated sugar

7 Eggs

10ml Milk

350g Plain flour

100g Desiccated coconut

4 teaspoons Baking powder

Grated lemon zest (Optional)

1 teaspoon Coconut essence or extract

Nutmeg (optional)

DIRECTIONS

Tip: Measure all ingredients ready, grease and line the bottom of the baking pan with baking sheet before commencing.

1) Sift the plain flour and baking powder in a bowl, mix in desiccated coconut and set aside.

2) In a mixing bowl add the butter and sugar and beat with electric mixer till it’s fluffy and turns pale.

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3) Break the eggs into a bowl, add coconut extract or essence, lemon zest, nutmeg and beat the mixture lightly.

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4) Add the eggs to the butter/sugar mixture very slowly while still mixing with electric mixer. This is to prevent the mixture from curdling.

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5) Stop the electric mixer and carefully fold flour into the mixture with a big spoon or spatula. It’s important you do not over mix the batter after folding in the flour as your cake will be dense and hard if you do so.

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6) Pour batter into lined baking pan and bake in pre heated oven at 180 degrees centigrade (gas mark 4) for 45minutes or till cake is done.

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Tip: To check if cake is done, dip a toothpick or skewer in the middle of the cake, if it comes out clean then the cake is ready. If it comes out wet then bake some more.

7) When the cake is done, take it out of the oven and let it cool for about 20minutes then remove from baking pan onto a rack and leave till it is well cooled.

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8) Remove the baking sheet from the base.

There you have Coconut Cake.

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If you want to decorate this cake, check out my buttercream recipe HERE

Don’t forget to like K’s Cuisine fan page on facebook at www.facebook.com/kscuisine.