Spiced coconut cake, sounds exotic right. And I am biased towards anything coconut you can blame it on my South Indian genes.
Coconut & spices naturally go very well, yeah that’s not rocket science but I have never actually used this flavour combination for a cake before.
This is a winner combination the coconut flavour goes fantastically well with the subtle heat of the peppercorns. roasted cumin & cardamom enhances the flavour.
The cake taste’s way better the next day as opposed to freshly baked. When you give a bit of time for the flavours to mature.
I have used this Uni- appam cast iron mould. I love the idea of using cast iron for baking all though its a bit heavy but the end product is absolutely amazing.
The Uni-appam mould I got it from a local shop or alternatively you can order them online I recommend this website https://www.tredyfoods.com/collections/kitchenware/products/cast-iron-paniyara-pan-7-pits
This website is really good if you are looking great traditional cookware and they are reasonably priced.
The only thing is you need to season these pans very well with oil before using for the first few times and after that, they last for a lifetime.
For this recipe, I actually adjusted my banana cake recipe to create this winning combination https://bakinginthehills.com/banana-walnut-bundt-cake-nordic-ware-mould/
Video link f
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