Rose pistachio cake

...... Better late than never! my blog have been sleeping almost one year...

and here i love to  share One of my favorite  recipe..

I have not baked this cake for like a year now.. while blog hopping i saw this cake in azalitaziz blog and what  did i do??? Try and bake  it again. One of my cake ..mmm i likeeeee. But this time use coconut chai  recipe instead of the original pistachio cake.. and the result was superb!

Coconut Chai Cake with Coconut Buttercream

Makes: 1 three-layered 6 inch cake

Coconut Chai Cake:

185 g unsalted butter, at room temperature

1 1/3 cup granulated sugar

3 eggs

2-1/4 cup flour

1-1/2 tsp baking powder

3/4 tsp salt

3/4 cup unsweetened shredded coconut

200 ml coconut milk

100 ml milk

2 chai teabags (~2 tbsp chai tea leaves)

Coconut Buttercream:

227g (1 cup) butter, at room temperature

3 cups icing sugar

3 tbsp coconut milk

Instructions:

1. Preheat oven to 350°F and grease the 6-inch cake pans.

2. Over medium heat, let the two chai tea bags steep in the milk. Once milk comes to a light boil, remove from heat and let tea bags steep for 5-10 minutes. Once milk has cooled down, combine the milk with the coconut milk.

3. In a stand mixer with a paddle attachment, cream the butter and sugar together. Gradually add in the eggs, one at a time.

4. In a separate bowl, whisk to combine flour, baking powder, shredded coconut and salt.

5. Add half of the dry ingredients to the butter-sugar mixture and mix on slow to combine.

6. Pour in the milk and coconut milk and add in the remaining of the dry ingredients. Mix until combined.

7. Divide the mixture evenly among the three prepared cake pans and bake for 33-35 minutes. Check for doneness by using a toothpick. If the toothpick comes out clean, you’re good to go! You can also test for doneness by gently pressing your finger on the cake — it should spring back up.

8. For the icing, using a stand mixer with a paddle attachment cream the butter until mixture is pale in colour and fluffy. Add the icing sugar, one cup at a time and alternating between adding the icing sugar and coconut milk, beat until light and fluffy. Add more coconut milk, 1 Tbsp at a time if buttercream is too thick.

Adapted from;

www.constellationinspiration.com