Do Life With Heart
- 1 cup of Taystee Wheat
- 1 cup of self-rising flour
- 1 cup of desiccated coconut
- 3 eggs
- 1 cup of sugar
- 4 tbs of margarine
- ½ tsp vanilla essence
- ½ tsp egg yellow food colouring
- ¼ tsp cardamom powder
- 1 cup of milk to combine n mix ingredients
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 250ml fresh cream
- Melt butter, add sugar and eggs, whisk until creamy.
- Add the flour, coconut, Taystee Wheat, and mix well.
- Add your vanilla essence, egg yellow, cardamom and stir well until the mixture is thick and creamy.
- Lastly, add the milk gradually to combine all ingredients.
- Spray baking pan with non-stick and line with waxing paper.
- Pour mixture into the baking pan and sprinkle coloured almonds on top.
- Bake at 160 degrees Celsius for 25-30 minutes until baked.
- Allow cake to cool for 15min.
- Combine condensed milk, evaporated milk and ¼ cup fresh cream in a small bowl.
- Pierce cake surface with fork several times. Slowly drizzle mixture leaving 1 cup aside of the milk mixture.
- Allow the cake to absorb milk mixture for 30 mins.
- Whip fresh cream with 3 tablespoons sugar until thick and is ready to pipe on cake.
- Decorate with almonds and pistachio.
