Coconut Cream Corn Butter Cake

好吃快快吃

Another delicious recipe for new-hands in cake making and using ingredients close to home. Coconut cream and cream corn are inexpensive and the two of them just hit off like a hurricrane.

 The butter creaming method is one the basic being taught at Home Economic class.  Once this method is fully understood, you can bake any buttercakes. Importantly, bring out the butter hours ahead of baking time so that it would be very soft ready for use. I put it in the mixing bowl before bedtime and start baking the next morning.

At this stage , do not put in sugar yet. Beat the very soft butter for a minute to lighten it further. 

After a minute of beating, then pour in the sugar and continue the beating for another minute.

To prevent butter curdling when eggs are added, I put in 2 tbsps of flour to strenghten the mixure.

Light beat the eggs in a bowl.

Do not pour in the eggs in one go. While the cake mixer is running, pour in about 2 tbsp at one time.

The flavouring extracts can be added to the eggs or into the batter at this stage. Continue the beating for another 7 mins at medium speed.

Once the butter and eggs are nicely beaten, pour in 3/4 cup cream corn and blend all well.

Next, sieve all the dry ingredients in all bowl.

Also, prepare 3/4 cup coconut cream .

You are now ready to blend all by hand with the folding strokes.

Fold in one third of the flour and coconut at one go.

Pour into a lined baking tin and smoothen the top.

Preheat oven at 200 degrees 15 mins. Bake the cake at 200 degrees for 5 mins and then 180 degrees for about 25 mins till golden.

Ingredients List:

• 300g top flour
• 175g white sugar
• 250 salted butter
• 1/2 tsp vanilla
• 1/2 butter essence
• 1/4 tsp corn essence (optional)
• 3/4 cup cream corn
• 2/3 cup coconut cream
• 2 1/2 tsp baking powder
• 1/4 tsp baking soda

food quote:  緣木求魚: "Climb up a tree in search of fish" -- Do the impossible.

Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers