Coffee Cake

When you are feeling down or worn out... when you feel like you have no one to talk to... when you feel you need something to indulge in... you can always count on this little thing... coffee cakes are not only yummy but they can be a perfect companion for any weary occasion. Go on.. give em a try... I guarantee you'll love em :D


Softened Butter - 250grm
Castor Sugar - 1 cup
Vanilla Essence - 1 tsp
Eggs - 4 (at room temp)
Self Raising Flour - 2 cups
Milk - 2/3 cups (at room temp)
Coffee Powder - 1/3 cup


Pre heat oven at 180 deg

Sift flour and coffee powder and keep aside
Cream butter and sugar till soft and fluffy
Add in vanilla essence
Add eggs one at a time and beat well
Add in the flour and coffee mix and gently fold in till well mixed

Pour the mixture in greased tin

Place in the pre heated oven and bake for 30 minutes

Almond Cake

Plain flour -  1 1/2cups
Eggs - 4
Powdered sugar - 1cup
Milk - 4 tbsp
Veg Oil - 3/4 cup
Vanilla essence - 1/2 tsp
Almond essence - 1/2 tsp
Baking powder - 2 tsp
Baking soda - 1/2 tsp
Salt - 1/4 tsp
Almond sliced or pulsed- 3/4 cup

Sieve flour, salt, baking powder and baking soda
Beat eggs in a bowl till smooth.
Add sugar and beat well.
Pour oil , almond essence and vanila essence, mix well.
Add the flour bit by bit.
Add the milk and beat until the batter turns to a ribbon consistency.
Add 1/2 cup almond slices to the batter and mix well with a wooden spoon.

Preheat the oven to 170 degree C.
Grease the pan with oil and sprinkle with flour.
Pour the mixture to the baking tin.
Add the remaining almond slices on top.
Bake for about 35-40 minutes.
The cake is done when a toothpick inserted comes out clean.

Pineapple Cup Cake

Flour - 90 gms
Baking soda  - 1/2 tsp (1tsp = 3gms)
Baking powder  - 1/2 tsp
Butter - 50gms
Powdered Sugar - 65gms
Egg - 1
Milk - 70ml
Pineaple essence - 1/2 tsp
Chopped pineapple - 30gms (optional)
Yellow food colour - one pinch  (optional)

Pre-heat oven at 180 deg C

Sieve Flour, baking soda and baking powder. Keep Aside

Blend Butter and powdered sugar till they mix well.

Add egg and mix.

Add Milk and pineapple essence and blend / mix well with a spoon.

Add in the chopped pineapple and food coloring (optional)

Pour the batter into cup cake moulds 3/4 full (You can just place it in a cake tin as well;))

Bake for 20 minutes

Coconut Cup Cake

Coconut CupCake

Coconut Cake Batter

All purpose flour - 2 cups
Baking Powder - 2.5 Tsp
Salt - to taste
Shredded Coconut - 2/3 cup
Unsweetened Coconut Milk - 1 cup
Vanilla Extract - 2 Tsp
Unsalted Butter - 1 cup
Granulated Sugar  - 1 3/4 cup
Eggs - 2 Large
Egg White -  2 Large

Pre Heat Oven - 350 Deg F

Combine - Flour , Baking Powder, Salt and Shredded Coconut

Combine - Coconut Milk and Vanilla Extract in a seperate bowl

Cream butter till smooth in a electric mixer for about a minute (make sure your butter is at room temperature). Then add in the sugar bit by bit to the bowl. Ensure that all the sugar is creamed till dissolved.

Add Eggs and Egg Whites one at a time. Make sure each egg is fully whisked into the mixture before adding in the next one.

Add in a portion of the flour and then add in a portion of the milk-vanilla mixture. Alternate until they are fully mixed in. Make sure you turn the electric mixer to low before adding.

Stir lightly to ensure that you have a well balanced mixture.

Line the cupcake pan  with cup cake liners. Put the batter in upto 2/3 full.

Bake for min 20 minutes. Once done,heck to see if it is done by pricking the middle with a toothpick. The middle should also bounce back when you lightly touch it with your finger tips.

Keep it aside to cool

Butter Meringue Frosting

Egg Whites - 4 Large
Granulated Sugar - 1 Cup
Salt - to taste
Unsalted Butter - 1 2/3 Cup
Coconut Extract - 1 1/2 Tsp

Combine Egg Whites, Salt and Sugar in an electric mixer.

Place a bowl over simmering water and heat the mixture till it becomes smooth and silky. Make sure you whisk it continuously for about 3 minutes minimum.

Electric Mix the mixture on medium high speed again for about 5 minutes minimum till you get a nice meringue froth.
Now the mixture should reach the room temperature.

Add butter on medium speed bit by bit.

Finally add in the coconut extract and blend the mixture for about 2 to 3 minutes

Your Meringue is now ready to be piped on top of your coconut  cup cake.

Top the meringue with shredded coconut and cherry

Adapted from BakingPan