After the cake-o-mania during christmas and new year , I took a brief break from baking! But hey!Its february already , and guess what? Valentine’s day fever is already up. With the streets going red with lots of stuffed hearts, baloons , ribbons..And cake shops , luring everyone with Valentine Themed cakes, and chocolates! And if it was just about going overboard…we have valentine special episodes in our daily soaps too !! With all this happening around, how can I stay away from gearing up for making something for my lil Valentine…my Kiddo ..and of course all you” NamakShamak Ites”!
Beat together butter and sugar till fluffy. Add eggs one at a time and continue beating till light.
Sift together flour and baking powder and baking soda. Grease and dust the baking tin and set aside. Preheat oven at 180 deg.C for 10 mins.
Mix together 1/4 cup pineapple juice and 1/4 cup coconut milk. Fold in the sifted flour to the egg mixture alternately with the pineapple and coconut milk mix, till you get a smooth batter of ribbon consistency.
Pour into the baking tin and bake in preheated oven for 20 - 30 mins , or till a skewer or knife inserted at the center of the cake comes out clean. I baked my cake in a loaf tin , to get nice square pastry pieces , when cut.
Whip together cream , coconut cream and sugar till stiff peaks form. Refrigerate till further use.
Cool the cake and demould. Cut horizontally into 2-3 slices.
Line the baking loaf tin with cling wrap. Place the first cake slice at the base and drizzle some of the remaining pineapple juice to moisten it. Layer it with whipped cream. Place the second slice of cake over the cream. Repeat for remaining layers.
Pull out the cling wrap with the cake from the tin. Peel off the cling wrap from the cake. Top the cake with pineapple pieces and cherries. Stick dessicated coconut on the sides of the cake and sprinkle on top. Cut into pieces and serve.
Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.
I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.
I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them.
Working professional turned Food Blogger, Harshada Sandhan discovered her passion towards cooking after the birth of her son. The numerous recipes, tried and tested in her kitchen soon found their way on her food blog NamakShamak.com, run by Harshada and her sister Sonali. Mumbai born Harshada is Married into a Maratha Family, and is known for her unique Khandeshi Recipes and Rustic Mumbai Vadvaali Cuisine. She was also featured in online magazines like Salt(Ezine by Food Bloggers Association of India), in editions of Pune and Mumbai Mirror (Times of India). Namakshamak.com and has also won an award for Regional Blog (Awards by the Food Blogger Association of India) in 2016.
Harshada is a self-confessed bakeaholic and enjoys baking treats for her kids and fmaily. She also retails her Baking ,Gourmet Chocolates and Confectionery under “Angel Delicacies”, a venture she started with her friend Sangeeta and Sister Sonali. Angel Delicacies currently operates in Thane and Mumbai and works with individuals and corporates on customised gifting solutions.
Harshada also likes developing fusion recipes with nutritious Indian ingredients in her kitchen.
She’s a kitchen gadget freak, and loves working with modern kitchen tools and gadgets. She’s always on a look out for online websites offering gourmet food ingredients and learning newer kitchen trends. An avid reader, Harshada also loves writing about food and culinary travel. Harshada is currently based in Thane ,Mumbai with her husband and two Sons.
Nostalgia has its way with emotions... when a parent look at their children growing into young adults,its an emotional feeling to think about the childhood, about the journey that brought both the parent and the child at the present That shaped us into what we are....