Spiked Pina Colada Cake - Happy B'day Anna

My brother is a man of very few words........So I have just one word for him......

'RESPECT'

Recipe Source: Humming bird bakery  Cake days

Ingredients
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For sponge

• 100ml White rum
• 4 slices Pineapple
• 40g unsalted Butter, softened
• 1 1/2 tsp Baking powder
• 120g All purpose flour
• 1/4 tsp Salt
• 1 Egg
• 120 ml Coconut Milk
• 1 tsp Vanilla essence

For Frosting

• 80g unsalted Butter , softened
• 250g Icing sugar
• 4tsp White rum
• 4 tsp Coconut Milk
• 4 slices Pineapple for decoration
• 4 tbsp Caramelized coconut for decoration

Method

1. Grease a 6 inch pan,line with parchment paper and set aside.
2. Pour rum into a small saucepan,add 30g sugar,place the saucepan on medium flame and bring to boil, let the liquid reduce to half .Cut the pineapple into bits and soak it in the reduced rum for 30 minutes.
3. Preheat oven at 170 degree C.
4. In a large bowl combine butter,140g sugar, flour,baking powder and salt.Using an electric beater beat on low speed till the mixture looks like crumbs.
5. In a small jar combine the wet ingredients - egg, coconut milk and vanilla essence, whisk with a fork and mix well.
6. Pour the the wet ingredients into the dry ingredients,beat at low speed and increase the speed once all the ingredients are well combined.
7. Remove the pineapple from the rum (squeeze out the excess liquid), sprinkle the pineapple bits on the greased pan.Pour the batter on the pineapple bits and bake for 25 to 30 minutes or till the cake is done.
8. Remove from the oven and let the cake cool down for 10 minutes before removing it from the pan and transferring on to a wire rack.Let the cake cool down completely.
9. Prepare frosting :- Beat butter and icing sugar till they resemble sand like consistency,in a small glass combine rum and coconut milk, pour this into the butter and icing sugar mixture and beat till light and fluffy.
10. Assemble the cake :-Place the cake on a serving dish , soak with the reduced rum and frost the cake.Decorate with pineapple bits and caramelized coconut. 

broken wheat payasam

Very simple broken wheat payasam , classic Indian dessert.

Ingredients
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• 1 cup broken wheat (godi nucchu)
• 2 tsp fenugreek seeds (optional)
• 4 cups thin coconut milk
• 2  cups thick coconut milk
• 3/4 cup jaggery (adjust to taste)
• 1/2 tsp salt
• 1 tsp cardamom powder
• 2 tbsp cashew nut (broken)
• 2 tbsp raisins
• 1 tbsp ghee

Method

1. Place pressure cooker on medium flame, add broken wheat and fenugreek seeds and roast for few minutes, till it turns light brown.
2. Now pour in thin coconut milk and pressure cook till broken wheat is cook(2 to 3 whistles)
3. Open the cooker and add jaggery and salt and mix well till jaggery dissolves. 
4. At the end add thick coconut milk, bring to boil and take off the flame.
5. In a small pan heat ghee and fry cashew nut and raisins till cashews turn brown and raisins puff up.
6. Pour this over the broken wheat payasam.

how to make coconut milk

ingredients
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• 1 coconut grated
• 3 cups water

method

1. Grate 1 coconut.
2. Put the grated coconut in a mixer add 1 cup water and grind for few minutes.
3. Pour the ground coconut into a sieve and squeeze out the coconut milk,keep the coconut aside.
4. Now you have thick coconut milk.
5. For thin coconut milk put the coconut back into the mixer jar and add 2 cups of water.Grind for few minutes and pour into sieve and remove thin coconut milk.
6. Coconut milk can be used for stews and appam and kori ghassi