Monday, 9 April 2012

Turkish Cypriot Coconut Cake / HİNDİSTAN CEVİZİ TATLISI

A seriously moist dessert, every bite contains so much sweetness! I baked this with my mum; she doesn’t believe in the metric system and so chucked everything in by the inexact cup. I was hesitant but she told me everything would be okay, and it bloody was! My mum cultivated this recipe from her own mum, who used to bake it to perfection! There’s just one tricky bit in this recipe, so definitely give it a go!
The Recipe:
1 and a half cup vegetable oil 
1 and a half cup all purpose flour/self raising
1 tsp baking powder
1 whole bag desiccated coconut (approx 250g)
1 and a half cup granulated or caster sugar
4 eggs 
1 tsp vanilla extract (optional)
Extra coconut for decoration 

For the Syrup:
2 cup sugar
4 cups water
2 sticks of cinnamon (optional)

The Method:
  • Preheat the oven to 180 degrees and grease & flour a square Pyrex dish.
  • In a large bowl, pour in oil and sugar and whisk with an electric whisk for 1 minute until fluffy. Then add the eggs in one at a time and continue to whisk till fluffy. 
  • Add in vanilla and baking powder. 
  • Sieve the flour and add it in bits at a time, but do not use an electric whisk at this point, just fold the flour in until you get a thick and smooth batter.
  • Lastly, add the coconut until just incorporated. Remember to set some aside for decorating on top!
  • Pour into your dish and do not agitate the batter, just let it run down the cruxes of the dish by itself - this may take a few minutes. Once settled, pop in the oven for half an hour or until browned. 
  • As soon as you put the cake in, begin to make the syrup - the syrup must be cooler in temperature than the cake in order for it to absorb the syrup!
  • In a saucepan on a low heat, add all the ingredients and wait till the sugar dissolves and the house is filled with a sweet cinnamony smell!
  • Transfer syrup into plastic measuring jugs and let cool for ten minutes, meanwhile keep an eye on the cake! 
  • Once the syrup is slightly cooled, transfer into the fridge and leave to cool a little more.
  • Slowly pour as much syrup into the cake as it could possibly absorb (remember to do this whilst the cake is still warm). 
  • Sprinkle coconut all over the top and wait to cool, and you're done



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Mbakes x

17 comments:

Corina said...

I love how moist and syrupy this cake looks!

Emine said...

Thank you! Literally drenched it in a litre jug of sugar syrup :)

Annes S said...

Oh am drooling! I love coconut cake, have never made a version with oil in, I imagine is beautifully moist!

Alida said...

This is simply excellent!

Emine said...

Thank you! Just had a look at your blog and I love the concept of it :)

Anonymous said...

Can you add malibu in the syrup in place of half the water and what size dish do you need
Thanks

Emine said...

Heya, you can add Malibu in place of half the water, but it may be a good idea to only use 1 cup of sugar if you were to do this! Also, use a 14 inch dish, or two 9 inch dishes :) hope this helps

Anonymous said...

Thanks for your help.it looks lovely so am going to try it with my drink malibu Another question how long to bake it in the oven for.
i was going to soak the coconut in the malibu but I think i try it your way first, once again thanks

Emine said...

you're welcome! and thank you!
bake it in the oven for 30-45 minutes at 180 degrees - check that the cake is golden brown and a toothpick comes out clean when inserted.
adding malibu sounds like a very good/tasty idea - you could try adding some into the sugar syrup. but the syrup is sweet enough as it is so maybe try making it without the malibu first to see how it goes!

Anonymous said...

Thank you for your help ,I'll let you know how it turns out

Emine said...

no problem, would love to hear how it turns out! if you need any more help feel free to ask/email!

Emine said...

one more thing - you do not need to add ALL of the syrup into the cake. add as much as the cake can absorb or as much as you want :)

Anonymous said...

hi i hit a problem you did not say when you add the coconut i have left it out as i thought you just put it on top ,but as am reading it again you also say keep extra for top never mind i do it again another time . as am on the syrup does it need to boil on a low heat as it just looks like water

Emine said...

heya, really sorry if i havent made it clear! all of the coconut is supposed to go into the batter, and you are supposed to keep a little to sprinkle on top once the cake is ready! heat the syrup on medium heat until all the sugar has dissolved - this should take 20/30 mins. also make sure the syrup has cooled a little and the cake is still warm when you pour it into the cake.
then sprinkle the coconut on top :)

Anonymous said...

Thanks i will do it again but we got a lot of cake to eat through first ,so my cakes only going to have a topping of coconut with malibu syrup

Emine said...

brill! did it turn out alright?

Anonymous said...

Cake lovely but did'nt get the syrup right.I try again and put the coconut after I soak the coconut in the malibu first and just add icing topping with a bit cocnut on top.
As the syrup was very sweet even if it turn out wrong When i do the next one i let you know
Thanks

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