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Christmas is all about joy! It is a vibrant occasion with lights, gifts and…..

Yes! Cakes! What is a Christmas without cakes?!

We even named frosted cake a ‘Christmas cake’ in our childhood dedicated to the symbiotic relationship between Christmas and cakes.

Which cake are you planning to take home this time? Market cakes are good but how about trying to make the cake at home?

I am sure baking caking at home with your family and kids around can make this Christmas celebration way more vibrant. Feel the joy of hot and delicious cake from your kitchen this time. Here we are with two easy-peasy yet delicious cake recipes you must try this Christmas. What are you waiting for, just grab the ingredients and make your cake:

Tender coconut cake

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  • 1 cup all-purpose flour
  • ¾ cup Granulated Sugar
  • 2 eggs
  • ½ cup thick Coconut milk/whole milk
  • ¼ cup oil
  • 1 tbsp vanilla essence
  • 1 tbsp baking powder
  • one pinch salt

For the frosting:

  • 2 tender coconut
  • ½ litre whipping cream
  • 4 tbsp Icing sugar
  • 1 tbsp condensed milk
  • 1 ½ tbsp Sugar

How to make:

  1. Making a sponge cake
  • In a bowl take all-purpose flour, baking powder and salt and sift them a bit.
  • Heat coconut milk/milk in a saucepan and let it cool.
  • In another large bowl add eggs, oil, vanilla essence and sugar and beat them well till creamy.
  • Add the flour mixture and milk to the mix alternately and mix them well using a spatula/spoon.
  • The batter is ready. Transfer this to a greased baking tin and bake it for 30 minutes in a preheated oven (180 degrees Celsius).
  • Allow the cake to cool down and slice the cake into 3 or 4 layers and keep it aside.
  1. Assembling the cake
  • Now, it’s time to prepare the frosting where the flavour of tender coconut actually comes.
  • First, separate pulp and water from tender coconuts.
  • Soak half of the pulp, cut into small pieces, in condensed milk.
  • Dissolve sugar in tender coconut water. 
  • Beat whipping cream with icing sugar until it forms stiff peaks. Keep aside half of the cream separately.
  • Take tender coconut pulp and grind it with condensed milk and add this to half of the whipped cream. 
  • Start assembling the cake by putting coconut water and the tender coconut paste we prepared on each layer. Do not forget to spread some soaked tender coconut pieces above this.
  • Cover the cake with a thin layer of frosting and put it in the refrigerator for about  15-30 minutes.
  • Take out and decorate them as you wish and have it.

Pineapple cake

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  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 2 tbsp baking soda
  • 2 eggs
  • Crushed pineapple with juice
  • 1 tbsp vanilla extract

For the frosting:

  • 8-ounce packaged cream cheese
  • ½ cup butter
  • 1 ½ cups confectioners’ sugar
  • 1 tbsp vanilla extract
  • Whipped cream
  • Icing sugar

How to make:

  • Mix together flour, white sugar, and baking soda for cake in a bowl.
  • In another large bowl mix oil, eggs, vanilla essence and sugar and beat them well.
  • Add the flour mix to it. Add the crushed pineapple with juice and mix until well combined. 
  • Pour this mixture into a greased baking dish and bake it for 15-30 minutes.
  • In a bowl prepare the sugar syrup.
  • Beat whipping cream with icing sugar until it forms stiff peaks.
  • Meanwhile, combine cream cheese and butter for frosting in a mixing bowl and beat until smooth. 
  • Add confectioners’ sugar and vanilla essence to it and beat until creamy. The frosting is ready.
  • Take out the cake and let it cool. 
  • Slice the cake into 2-3 layers and add the frosting and sugar syrup to each layer one by one. 
  • Seal the cake with whipped cream. Do not forget to decorate it.
  • Voila! It’s ready to eat!
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It’s not fair to starve yourself from a perfectly made cake this Christmas! A cake freshly released from your kitchen is way more delicious than any cake your buy. Try these two cake recipes and have the pleasure of having a healthy and perfect cake this Christmas.

Have a holly jolly Christmas!


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Aswetha Anil

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