CREAM CARAMEL & COCONUT REVANI BUNT CAKE Experiment alert … Well the title i…



Experiment alert …

Nicely the title is definitely a mouthful in itself!

I mixed two of the issues I like rather a lot to create this little deliciousness.

Evidently I used to be barely terrified after I needed to flip this factor, and puzzled if it might work out, I stunned myself and my friends. 😏


Cream caramel
1 1/Four cups caster sugar 
300ml thickened cream 
1 1/2 cups milk 
1 teaspoon vanilla extract 
6 eggs

* Step 1 
Preheat oven to 170°C/150°C fan-forced. Mix 3/Four cup sugar and 1 cup chilly water in a saucepan over low warmth. Cook dinner, stirring, for five minutes or till sugar has dissolved. Improve warmth to excessive. Carry to the boil. Boil, with out stirring, for five to 7 minutes or till golden. Take away from warmth. Put aside for two minutes to permit bubbles to subside. Pour sugar combination into bunt tin 

* Step 2 
Mix cream, milk and vanilla in a saucepan over medium warmth. Cook dinner, stirring, for six to eight minutes or till small bubbles kind at fringe of pan. Take away from warmth.
* Step 3 
Whisk eggs and remaining sugar in a bowl till pale and creamy. Slowly add cream combination, whisking always. Pressure combination into your bunt Tin.
* Step 4 
Pour batter right into a effectively buttered tin in a big baking dish Pour boiling water into baking dish till midway up the edges of smaller dishes. Bake for 20 minutes, put aside to be able to pour the cake batter.

Semolina Coconut Cake
* 2 cups (300 g) tremendous semolina flour
* 2 teaspoons baking powder
* ½ cup sugar
* ½ cup unsalted butter, room temperature
* 1½ cups (360 ml) milk
* 1 cup (75 g) desiccated, unsweetened coconut

To make the cake batter

1. Whisk collectively the semolina, baking powder, and sugar in a big bowl. Stir within the butter after which the milk till mixed, after which fold within the coconut.
2. Switch the batter to the ready caramel dish and gently ladle excessive of the caramel.
3. Bake in the identical water tub at 170 levels for 45minutes.
4. As soon as out of the oven, let it cool for at the least an hour, I additionally poured some sugar syrup over the coconut cake.
5. Tip the other way up ever so gently.