This eggless chamomile and coconut cake is incredibly soft , unique and delectably delicious ! The beautiful layer cake is infused with whole chamomile buds to give it a delicious sweet floral flavour, summery taste .
A creamy , silky chamomile flavoured buttercream is added to frost with a crunchy toasted coconut flakes on the sides of the chamomile cake , allowing the cake’s flavor to really shine .
It’s an elegant , grown up cake that will be a show stopper in an evening tea party with it’s interesting floral look and delicate taste . The tea is infused into the cake batter which leaving a floral notes throughout the cake.
This moist and delicious eggless cake has the delicate flavour of chamomile tea. To infuse this cake with the chamomile buds, I gently heated butter and milk together, then allowed the dried buds to steep and allow their fragrance to perfume the butter , before straining it and beating it with the batter. This is the most easiest way to infuse cakes and desserts with special tea flavours.
Ingredients:
3 tablespoons loose chamomile tea plus extra to decorate cake
1 1/2 cups all purpose flour
1/2 cup coconut powder
1 cup milk
1/2 cup butter
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup toasted coconut flakes
For buttercream:
1/4 cup butter at room temperature
1 cup powdered icing sugar
Beat the butter first with the help of electric beater , then add powdered sugar and beat until you get smooth texture .
Method :
Preheat oven at 180 degree C.
Now add butter, milk and chamomile tea in a small pan over low heat and allow it to melts together . Simmer for 4-5 minutes. Remove from heat, stir it well and leave to steep for 15-20 minutes. Now strain it out all the tea and keep the chamomile butter aside.
In another bowl , beat the chamomile infused butter and sugar together . Add the flour , coconut powder , baking powder, baking soda and salt . Mix it well.
Pour the batter into a greased baking dish and bake for 30-35 minutes at 175 degree C.
Allow the cake to cool down completely before you go for icing . Then spread the icing on cake , then add toasted coconut flakes on the sides of cake and decorate it with chamomile dried flowers.