Call it a drupe or fruit, coconut is a must-have ingredient in the Indian kitchen, used in almost everything from juices and soups to curries and desserts. Coconuts are rich in fibre, vitamins and minerals, and contain medium-chain fatty acids that are better absorbed by the body than animal fats. Fresh coconut flesh is high in antioxidants and helps restore oxidative tissue damage. Here are some healthy coconut dessert recipes – Parvathy Menon
Coconut lime cake
For the cake
200 gm sugar
200 gm softened butter
4 beaten eggs
200 gm maida (flour)
1 tsp baking powder
2 tbsp milk
200 gm thick coconut milk
For the frosting
Zest and juice of 2 limes
100 gm softened butter
140 gm sifted icing sugar
100 gm desiccated toasted coconut
Heat oven to 190°C. Butter two baking pans. Beat all cake ingredients including half of the coconut milk in a large bowl until you have a smooth batter.
Divide the mixture between the two baking pans and smooth the surface with a spatula or the back of spoon. Bake for 20 minutes until golden. Place on a cooling rack.
For the frosting, blend the remaining coconut milk, zest and juice of limes. Make buttercream by beating the butter until smooth and gradually mixing in the icing sugar. Then add the coconut mix.
Fill the cooled sponge cakes with a third of the frosting, cover the sides and top with the rest and coat the sides with the toasted coconut.
Keep in an airtight container and eat within two days or freeze (lasts for three months).