I am not a big fan of dried coconut. Dessicated coconut, at least the kind we get here is probably worse—it is dry and tastes more like coconut oil. I bought a pack of the stuff in April for my niece’s birthday. Oh, did I not tell you about that? Here you go:

Bunny Rabbit Cake

A coconut cake shaped as a bunny rabbit!

The elder niece, Ananya, badly wanted to bake. I suggested we do a cake for the younger one, Shreya’s birthday. Turned out, birthday girl’s favorite story was about a bunny (frankly, I’m wondering if it really was, or was Ananya challenging me with a complex cake shape).

Anyhow, so that’s basically how dessicated coconut happened. I needed it for the bunny’s fur. In spite of Ananya’s liberal sprinkling, I am left with what seems to me, a never-ending amount. Which brings us to today’s recipe.

Coconut Pistachio Cake

Coconut Pistachio Cake

Coconut and Pistachio Cake. I never thought I’d make this, leave alone like it. But it turned out incredibly light and moist—perfect for the summer. It had just a hint of the coconut, not an overpowering oiliness/nuttiness. And the pistachios provided a good color and texture as well. Only one thing—do not be lazy like me. Line your tins. My cake got stuck in spite of liberally greasing and dusting the tin. Ok. Fine. I admit it. I did not want to waste my expensive Waitrose baking parchment on a #$%*&^ dessicated coconut cake. But the cake did very well. And I will probably be making this again. Very soon.

Coconut Pistachio Cake

Coconut Pistachio Cake

Coconut and Pistachio Cake

Ingredients:

  • 200 gms. flour
  • 200 gms. unsalted butter
  • 200 gms. caster sugar
  • 4 eggs
  • ¾ cup + 2 tbsp. (for topping) dessicated coconut
  • ¼ cup + 1 tbsp. (for garnish) unsalted pistachios, chopped
  • 1 tsp. baking powder
  • ½ cup milk
  • 1 tsp. vanilla extract

Method:

  1. Grease and line an 8-inch round tin or other utensil of choice.
  2. In a large mixing bowl, place the butter, sugar, and eggs. Beat on high until well incorporated and creamy. (Alternatively, blend in a food processor or similar utensil.)
  3. Add the vanilla extract and beat again, for barely one minute.
  4. In a separate mixing bowl, sieve the flour and baking powder together. Place the dessicated coconut and chopped pistachios in the same bowl and mix briefly with a fork.
  5. Combine the wet ingredients and the dry ingredients slowly, using a wooden spoon.
  6. Sprinkle the reserved coconut on top.
  7. Pour into prepared tin and bake for about an hour (or until skewer comes out clean) at 170 degrees centigrade.
  8. Remove and cool.
  9. Sprinkle the reserved pistachios on top.
  10. Serve with mangoes, coffee, or ice cream. Or in all combinations at different times of the day.