Coconut Cake

foodtalks-16

Cooking was a new enterprise for me when I immigrated to Canada from India.  After burning a number of pots and the contents, survival dictating to the taste buds, edible dishes began to be conjured.  However, I never aspired to flaky, tender pie crusts as these were totally unfamiliar to me.  At the time, we were treated to free monthly issues of the “Homemakers” magazine.  And I made a discovery, Crustless Coconut Pie.

Whenever I made this when entertaining or as a pot luck offering, it was thoroughly enjoyed.  However, I found that it did not rise much, resembling a rather puffy pancake.  I began adjusting measurements, increasing the flour and baking powder, cautiously.

My sister and I were in her Toronto kitchen preparing this pie.  She had newly arrived in Canada and loved the pie as well.  Instead of the half cup that was now in my recipe, she thought it was a cup of flour.  The pie rose perfectly but the texture changed from custardy to firm.

From then, with more adjustments, increasing the flour and baking powder, caution thrown to the winds, the pie was transformed into a cake.  I have not worked with freshly grated coconut as yet, using the easily available dessicated coconut instead.  But maybe one day.  Possibilities are endless.

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