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Taramosalata (Fish roe salad - meze)

  Photo taken from Athinorama Umami Taramosalata There are also the Greek classics, think something like a dip but instead of using nachos or vegetables to eat them we use bread. Taramosalata is one of those dishes.   It is roe fish blended into a creamy pink dip of pureed potatoes with parsley, lemon juice, and finely chopped onion (optional).   In meze, this is one of the first dishes that it is served.   In taverns, they always bring it along with salad, tzatziki, and tahini.   We will talk about the last two later.   Well, let’s see our recipe…   Ingredients 2 kg tarama (fish roe). 1 large potato or two small ones 450gr of Greek bread 1 tsp of shredded and dried onion 1 cup olive oil The juice of one lemon (medium size) Tarama is the hardest ingredient to find, so it is a good idea to look at groceries that import Mediterranean food. It is usually sold in larger jars, but you can store the remainder in the freezer for mon...
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Coconut Cake with Syrup (Cake Indokarido)


My father likes coconut as much as I love chocolate and he is always complaining that I never bake a coconut cake for him. He also likes cakes with syrup so I thought that the next “experiment” would be a coconut cake with syrup.

He was so excited with the result that he even asked for the recipe. He said that he will bake the cake whenever he feels that he wants to eat a coconut cake.

Below you can find my Coconut Cake recipe.

Coconut Cake with Syrup (Cake Indokarido)Ingredients
5 medium eggs
1 cup of sugar
1 vanilla sachet
2 cups of all purpose flour
2 teaspoons of baking powder
2 cups of shredded dry coconut
½ cup butter
½ cup fresh milk
1/3 cup fresh orange juice
1 teaspoon of orange zest

Syrup Ingredients
1½ cup sugar
1½ cup water
2 cloves
1 cinnamon stick
1 teaspoon orange zest
¼ cup orange juice

Syrup Preparation
In a deep pan mix all syrup ingredients together and boil for 15 – 20 minutes; set aside to cool completely.

Preparation Method
1. In a mixer beat the sugar, eggs and vanilla sachet for eight minutes, at high speed, until light and fluffy.
2. Melt the butter and add to it the milk. Then pour in the egg mixture.
3. Sift flour with baking powder; add to the egg mixture (lightly mix with a spatula).
4. Then add the shredder coconut and mix until combine.
5. At the end add the orange juice and the orange zest and combine.
6. Bake in a preheated oven at 170ºF, for 40 minutes.
7. Cut the cake into squares and pour on it the syrup. Allow to cool completely before serving.


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Comments

  1. TiffanyMay 11, 2011 at 12:09 AM

    This reminds me of a lighter tres leches! I like the idea of syrup (over frosting...)

    ReplyDelete
  2. Restaurante ValerieMay 11, 2011 at 11:30 AM

    That looks really good! Just like it sounds! The syrup is a nice idea.

    ReplyDelete
  3. JuanitaMay 11, 2011 at 12:42 PM

    I adore coconut...fresh, in cakes, in biscuits, in chocolate, any which way! This sounds delicious, with such a lovely accompanying syrup instead of frosting. I bet the cinnamon and orange zest livens up your taste buds very nicely!

    ReplyDelete
  4. Christina KimMay 11, 2011 at 4:13 PM

    Coconut cake with syrup sounded very unique to me, but it must be a good combination. Coconut is always a very versatile ingredient, and it is no wonder it is known as the tree of a hundred uses :D

    ReplyDelete
  5. WinnieMay 11, 2011 at 6:11 PM

    The cake looks delicious
    I'd love a slice

    ReplyDelete
  6. LaurelMay 11, 2011 at 6:14 PM

    This looks so good. Can you tell me what vanilla sachet is? If I can't find it, what would I substitute? Thank you.

    ReplyDelete
  7. Dreams of cakesMay 11, 2011 at 8:47 PM

    Thank you Laurel for your nice comments. Vanilla sachet is vanilla sugar (5gr). You can use 1 teaspoon of vanilla essence or vanilla extract.

    ReplyDelete
  8. kristyMay 11, 2011 at 9:24 PM

    I'm sure your dad loved it! My dad keeps asking for a peach cobbler. I'm going to have to get on that. :) The cake looks delicious!

    ReplyDelete
  9. AnneMay 12, 2011 at 3:21 AM

    I'm with your dad on loving coconut! I would devour this! : )

    ReplyDelete
  10. IvyMay 12, 2011 at 9:26 PM

    This is one of my favourite cakes as well!!

    ReplyDelete
  11. AnonymousMay 14, 2011 at 12:21 AM

    mmmmmmmmm
    love your coconut cake..will have to try it soon

    ReplyDelete
  12. LoriMay 14, 2011 at 4:47 AM

    Yum! I recently discovered how to toast coconut on the blog Baking Bites, and I can't seem to get enough coconut lately. I'll have to add this cake to my must-make list.

    ReplyDelete
  13. briarroseMay 14, 2011 at 9:31 PM

    Delicious coconut...I do love it so.

    ReplyDelete
  14. AnonymousMay 15, 2011 at 2:18 AM

    This look so good! I adore coconut, it adds so much flavor to baked goods.

    ReplyDelete
  15. Ambreen (Simply Sweet n Savory)May 16, 2011 at 9:13 AM

    This sounds wonderful. I love coconut, so thank you so much for this one :)

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  16. Hester aka The Chef DocMay 16, 2011 at 9:15 AM

    Aw, how lovely! I just made pineapple coconut cupcakes that are out of this world: http://bit.ly/jZ3vZ2 I love coconut, too! I'm so glad your dad like it and will make it whenever he wants now.

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  17. Jenn@TheCakeDishMay 26, 2011 at 8:20 PM

    This sounds heavenly! Thanks for explaining the vanilla sachet, I am going to have to make this one soon.

    ReplyDelete
  18. Pixelcat13June 3, 2011 at 7:48 AM

    That looks amazing, I am going to have to try it!!

    ReplyDelete
  19. GailSeptember 12, 2011 at 4:46 AM

    I love coconut, this cake looks divine.

    ReplyDelete
  20. AnonymousMay 31, 2019 at 3:42 AM

    I read this post completely concerning the difference of hottest
    and earlier technologies, it's awesome article.

    ReplyDelete

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