I’ve never been a fan of instant coffee, but thanks to spending time in the south of India (and with a bunch of coffee loving friends), I’ve grown to adore good filter coffee.
This cake is dark, intense and all about that beautiful cup of filter coffee. Your morning coffee in cake form!
Growing up, coconut was not a major part of my diet, except for the occasional coconut chutney with Dosa or idlis and of course the copious amount of coconut water I used to drink. However, in my teen years I discovered coconut cookies, Thai curry, coconut rice…the works. The many beautiful ways in which coconut can be used in food, in both sweet and savoury form.
As I started cooking for myself and moved to Bombay, Hyderabad and now Bangalore, coconut became something I saw more of and ate more of. It is super versatile and I really want to learn more ways to incorporate this into my diet.
As always, when I like something, I tend to first veer towards the dessert route of cooking with it 🙂 This summer, when it was crazily hot in Bangalore, I baked this beautiful, simple coconut cake with a light whipped cream. It’s a slice of summer 🙂
Good ol’ chai (with milk) is a great comfort giver at most times. But there is another version of tea which gives me extra special joy – delicious ginger lemon honey tea! Many associate this with chilling in the hills, others with being sick and some think of it as a more of a rainy day tea. It is all these and more! It is light, delicious, aromatic, warm and comforting – all in one steaming cup ❤️
This cake takes the three main flavours and combines them into a moist, tender, beautiful cake.
It’s Pride Month! What better time to share this recipe? A super easy vanilla sponge turned into the Pride Flag 🙂
Sometimes flavour inspirations come in the most random, yet obvious, ways. Take this Banana Espresso loaf for example.
My Tuck Box 