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Coconut & Raspberry Cake

Coconut & Raspberry Cake
Coconut & Raspberry Cake

Hi there,

Finally I am back with a new blog post after a long break from blogging. My personal, professional and health issues & commitments kept me away from blogging for this long. And now since I am back, I knew I had to share a post about the cake which I baked for my hubby’s birthday. What would be a better occasion to resume blogging than to make a post about my better half’s special day.

Coconut & Raspberry Cake
Coconut & Raspberry Cake

Just like every year, I wanted to bake a different & unique cake for his birthday & hence started my search of a recipe for a perfect cake for his birthday. Since at my house, everyone likes sponge cakes better than frosted ones, I knew I had to bake a unique flavored cake and I was sure I was not interested in baking the usual vanilla cake, chocolate cake or banana cake.

Coconut & Raspberry Cake..Look at the pretty design with jam..I didn't feel the need for icing...!!
Coconut & Raspberry Cake..Look at the pretty design with jam..I didn’t feel the need for icing…!!

I had been keen on baking something with coconut and berries, so I started scrolling through some amazing recipes on Pinterest and finally zeroed down on this “Coconut & Raspberry Cake”. The original recipe can be found here and on “The Key Ingredient” website and it called for some icing as well but I decided to omit the icing to avoid making the cake overly sweet. The best part about this cake is the layer of raspberry filling swirled inside the cake and it gives a nice refreshing punch to the cake; and I can proudly say that in spite of everyone being not so fond of coconut-y taste in sweets, the cake was an instant hit with my family and they loved it absolutely. Do try this cake for yourself and experience the amazing flavors it offers.

Coconut & Raspberry Cake..Look at the jam swirled in between. Gorgeous..!!
Coconut & Raspberry Cake..Look at the jam swirled in between. Gorgeous..!!

Moving on to the recipe, you’ll need:

Preparation Time: 20 mins
Baking Time: 35-40 mins
Serves: 7-8 persons


  • 150 grams Butter, softened
  • 150 grams Powdered Sugar
  • 1 tsp Vanilla Essence
  • 3 Eggs
  • 250 grams All-purpose Flour
  • 1 tsp Baking Powder
  • 75 grams Desiccated Coconut (original recipe called for 100 grams but I reduced the quantity as per our taste buds)
  • 5 tbsp Milk
  • 6 tbsp Raspberry Jam/Fruit Filling
Coconut & Raspberry Cake..Look at the jam swirled in between. Gorgeous..!!
Coconut & Raspberry Cake..Look at the jam swirled in between. Gorgeous..!!


  1. Preheat the oven to 180 degrees Celsius and line a cake tin with baking parchment paper. Sift the flour and baking powder together and keep aside.
  2. In a large bowl, beat together the butter, caster sugar and vanilla essence till pale yellow, fluffy and creamy.
  3. Add the eggs one at a time, beating well between each addition.
  4. Add the flour, baking powder and beat until combined. Add the milk a tablespoon at a time and mix well.
  5. Fold in the desiccated coconut lastly with a spatula.
  6. Pour one-third of the batter into the cake tin, before spreading the raspberry jam/filling in a layer on top of the batter. Swirl the jam lightly with a toothpick. Cover the jam with the remaining cake batter.
  7. Bake for about 35-40 minutes or till a toothpick inserted in the center of the cake comes out clean or with some moist crumbs.
  8. You can cover loosely with a tin foil in case of over-browning of top after 20 mins. Baking time varies from oven to oven and depends on the shape and size of the cake tin.
  9. Let the cake be in the tin for 10 mins and after that invert the cake onto a cooling rack and allow it to cool completely.
Coconut & Raspberry Cake..Look at the jam swirled in between. Gorgeous..!!
Coconut & Raspberry Cake..Look at the jam swirled in between. Gorgeous..!!

Thanks for reading…!!

Participation in Food Advent Calendar Event 2017 – Stay Tuned!!


Hello friends,

I am super excited to inform all my readers that I was selected to take participation in this very exciting event “Food Advent Calendar 2017” for food bloggers, amongst the other 24 bloggers from all around the world. The theme for the Advent Calendar is “Spice It Up!” and will feature 24 different interesting recipes from all around the world with a traditional spice used during the holiday season in their respective countries. The recipes will be posted by every respective chosen blogger on a particular date assigned from December 1, 2017 to December 24, 2017. You all are invited to check out each day who is treating us with a new recipe and opens their Advent door for us and treats us with their new recipe to make the waiting a little more bearable. The list of bloggers with their respective spice is mentioned at the end of this post.

Now, let me tell you something about the meaning and concept of Advent and Advent Calendar.

Advent means to be waiting for the beginning or arrival of something and aren’t we all eagerly waiting for Christmas? Advent means ‘Coming’ in Latin. This is the coming of Jesus into the world. Christians use the advent period of four Sundays and weeks of Advent to prepare and remember the real meaning of Christmas. There are three meanings of ‘coming’ that Christians describe in Advent. The first, and most thought of, happened about 2000 years ago when Jesus came into the world as a baby to live as a man and die for us. The second can happen now as Jesus wants to come into our lives now. And the third will happen in the future when Jesus comes back to the world as King and Judge, not a baby.

An Advent Calendar is a special calendar used to count the days of Advent in anticipation of Christmas. Since the date of the First Sunday of Advent varies, falling between November 27 and December 3 inclusive, many Advent calendars, especially those that are reusable, often begin on December 1.

The 24 windows of the front of Hellbrunn Palace used as an Advent calendar during the town's Christmas market.
The 24 windows of the front of Hellbrunn Palace used as an Advent calendar during the town’s Christmas market.


A home-made Advent calendar featuring presents
A home-made Advent calendar featuring presents
Observed by Christians
Type Christian, cultural
Significance Preparation for the commemoration of the birth of Jesus
Observances Church services, gift giving, family and other social gatherings, symbolic decorating
Begins Fourth or (in the Ambrosian and Mozarabic Rites) sixth Sunday before Christmas
2016 date 27 November
2017 date 03 December
2018 date 02 December
2019 date 01 December
Frequency Annual

In case you want to purchase Advent Calendar for yourself, you can buy the same at:

Source for information:

List of the bloggers with their respective spice to be used and their featured recipe:

December 1, 2017: Jenny, initiator of the Advent Calendar Event and from Jenny Is Baking will feature Tonka bean in a sweet bread.

December 2, 2017: Rachel from Dishing Up Dinner will feature nutmeg in a cookie.

December 3, 2017: Jyoti from The Hungry Belly will feature saffron in a dessert.

December 4, 2017: Natalie from Natalie Journeys will feature nutmeg in a drink.

December 5, 2017: Renea from Inspire A Creation will feature peppermint in a dessert.

December 6, 2017: Samira from Samira’s Recipe Diary will feature cardamom in a dessert.

December 7, 2017: Markus from Earth Food and Fire will feature cloves in a side dish.

December 8, 2017: Candi from Make Ahead Meal Mom will feature nutmeg in a main dish.

December 9, 2017: Rachael from Coloured Plates will feature star anise in a condiment.

December 10, 2017: Kori from I Rok the Kitchen will feature ginger in a cookie.

December 11, 2017: Megan from Life on Paradise Drive will feature pumpkin pie spice in a dessert.

December 12, 2017: Leslie from Deliciously Plated will feature cardamom in a beverage.

December 13, 2017: Tanya from Food Forage will feature ginger in a dessert.

December 14, 2017: Ali from Fix Me a Little Lunch will feature bay leaves in a cocktail.

December 15, 2017: Daniela from Dani’s Cookings will feature cinnamon in a cake.

December 16, 2017: Neha from Witty Mushroom will feature cardamom in a dessert.

December 17, 2017: Lizet from Chipa by the Dozen will feature aniseed in a cookie.

December 18, 2017: Jillian from Simple Sassy Scrumptious will feature cinnamon and cloves in a cookie.

December 19, 2017: Renea from Inspire a Creation will feature almond in a dessert.

December 20, 2017: Angela from Bake It with Love will feature nutmeg in a dessert.

December 21, 2017: Kaveri from Pretty Little Things will feature ginger in a dessert.

December 22, 2017: Nataliya from The Friendly Gourmand will feature clove in a side dish.

December 23, 2017: Myriam from Milly’s Melting Pot will feature vanilla in a cookie.

December 24, 2017: Jenny, initiator and from Jenny Is Baking will make a roundup.

You can either click on the individual blogs, as mentioned above, to check out the Advent recipe by each blogger, or else you can also view all the recipes featured in this Advent Calendar on this single page: Every day from December 1 on, a new recipe will be added on this page.


Stay Tuned…!!!

Cream Cheese & Walnut Dip


Cream Cheese & Walnut Dip on the right
Cream Cheese & Walnut Dip on the right


Hello Everyone…!!

This post is in continuation of my previous post about the Hung Curd Dip. This post is about a yet another party pleaser dip using very unique ingredients, Cream Cheese & Walnuts.

This dip is little tangy in taste as the main ingredient is cream cheese and has a little added crunch because of walnuts. Like the Hung Curd dip, this dip also goes well with all types of finger foods, chips and appetizers. I had made both of these dips for the same party and the reviews I got for these dips were great.


For this tangy & crunchy dip, you’ll need a few ingredients and only 5 minutes in the kitchen.


  • 1 packet Britannia Cream Cheese
  • 1 small onion, chopped very finely
  • 1 small cucumber; grated very finely and squeezed to get rid of water
  • 1-2 tsp very finely chopped walnuts
  • Salt to taste
  • Black pepper powder to taste
  • 1/2 tsp Oregano seasoning
  • 1/4 tsp red chilli flakes seasoning
  • 1-2 tsp Amul fresh cream
  • Fresh coriander, chopped finely


  1. Beat cream cheese for a minute to make it smooth and creamy.
  2. Mix everything together except cream till consistent and creamy.
  3. Add Amul cream to adjust the dip’s consistency.
  4. Garnish with chopped coriander leaves and serve chilled with vegetable sticks, crackers, nachos, potato chips, or potato wedges.
Note: Make sure onion is chopped really finely and should not be chunky. Grated cucumber should also be squeezed well to get rid of all the water. You can chop the cucumber also very finely in case you prefer it chunky.
Thanks for reading..!!