Hot Cross Bun

Ingredients:

Bun
Milk 1 cup
yeast - 1 tbsp
Sugar - 1 cup and 1 tbsp
cinnamon powder - 1 tsp
Clove powder - 1 tsp
nutmeg powder - 1 tsp
Salt - 1 tsp
butter - 1/4 cup
Raisins and dried fruits - 1/2 cup
all purpose flour - 1 1/2 cup

Frosting
Sugar - 1/4 cup
Sour creme - 2 tbsp
Vanilla extract - 1 tsp

Method

Bun

mix yeast in milk and 1 tbsp sugar and keep aside
mix flour and spices
Add butter to it and mix well
add the yeast mixture and knead for 20 minutes
set aside for 2 hours
mix raisins and dried fruits and knead for 5 mins
make buns and cut cross with sharp knife
set aside for 20 minutes
pour frosting on te cross and bake for 30 mins

Coconut Cake

Ingredients:
Cake :

Unsalted butter(at room temp) : 33 sticks / 3/4 lb
sugar 2 cups
egggs: 5
vanilla extract - 1 1/2 tsp
Almonds (shredded) : 10
All purpose flour - 3 cups
baking soda: 1 tsp
salt - 1/2tsp
milk- 1 cup
coconut flakes - 1 cup
lemon juice - 1 tbsp

Frosting:

whipped cream - 1/4 cup
butter (at room temp) - 2 sticks / 1/2 lb
Vanilla extract - 1 tsp
Almonds (shredded) - 5
Confectioners sugar - 1 cup
Coconut flakes - 1 cup

Preparation:

Cake 
Preheat the oven to 350 degrees F. 
Grease 2 round cake pans,or one big pan and dust lightly with flour.

In the bowl of a mixer, cream the butter and sugar  until light yellow and fluffy. 

Add the eggs 1 at a time, scraping down the bowl once during mixing. 
Add the vanilla extracts and almonds and lemon juice. mix well.

In a separate bowl, sift together the flour,  baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. 

Mix until just combined. 

Fold in coconut

Pour the batter evenly into the pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on  for 30 minutes, 

Frosting, 

in the bowl of an electric mixer , combine the cream , butter, vanilla extract an almonds on low speed. Add the confectioners' sugar and mix until just smooth.

To assemble, cut the cake in 2 parts if using one big pan. place 1 layer on a flat serving plate, top side down, and spread with frosting. 

Place the second layer on top, top side up, and frost the top and sides.

 To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides.

Serve at room temperature.
PS: The cake will not be as soft if cooled.

New York Cheese Cake

Ingredients

Crust

Graham Crackers (ground to crumbs) - 1 Cup

Sugar- 2 tbsp
Unsalted butter (melted) - 1/4 cup

Filling
cream cheese (Full fat in room temp) - 16 oz
sugar - 1/2 Cup
All purpose Flour - 1 1/2 tbsp
Eggs (medium)- 3
Whipping creme - 40 ml (1/6 Cup)
Lemon Zest - 1 lemon
Vanilla extract - 1 tsp

Topping:
Sour cream (full fat) - 1/2 cup
Sugar - 1 tbsp
Vanilla extract - 1/2 tsp

Preparation

Prepare pan by spraying cooking oil
Preheat oven at 350 F

Crust
Combine all ingredients in a mixing bowl

press in the sides and bottom of pan

cover and refrigerate till the filling is prepared


Filling:
Place sugar, cream cheese and flour in the electric mixer
Mix in medium speed until smooth
Add eggs , one at a time and beat
add whipping cream, lemon zest and vanilla extract and beat
Pour filling in the pan with bread crumbs and place in oven

Bake for 15 minutes and lower the temperature to 250F.
Bake for 60 minutes or until firm and center looks a little wet

Prepare topping while the cake is baking

Topping:

Combine all ingredients in a bowl and mix well

Spread topping over the filling when it is baked and bake for 15 more minutes

Remove from oven and run knife around edges of pan to loosen the cheesecake and prevent from cracking

Let it cool
Cover and refrigerate overnight.

German chocolate Cake

Ingredients:

CakeSemi Sweet chocolate-  4oz(115 g)
All purpose flour -  2 1/4 cups
Cocoa Powder- 3/4 cup

Baking Powder - 1 1/4 tsp
Salt - 1 tsp
Lemon- 1/2
Lukewarm coffee - 1 cup
Buttermilk - 1 cup
Sugar - 2 1/4 cups
Unsalted buttter (at room temp) - 1 1/4 cup
eggs- 5

Vanilla extract - 1 1/2 tsp

Coconut Almond Frosting:

Roasted Almonds - 1 cup
Sugar - 1 cup
evaporated milk(can use light or heavy cream)- 1 cup
Egg Yolk (lightly beaten) - 3
Unsalted butter in pieces- 1 1/2 cups
Coconut flakes - 1 1/3 cups
Vanilla extract - 1/2 tsp

Preparation:
Preheat oven at 350 deg F
Lightly butter and flour a big pan or two cake size baking pans
Melt chocolate chips in a heat proof bowl over  boiling water and let it cool in room temperature

Sift flour.salt,baking soda,cocoa powder and keep aside
In a bowl, mix coffee and buttermilk and keep aside

Beat butter in mixer until smooth and creamy
Add sugar and continue beating till mixture is fluffy
Add eggs, one at a time and mix well after each addition
Add vanilla extract and mix well

Add Melted chocolate and beat well

Add coffee mixture and flour mixture in 3 additions . Mixing well after each addition.

pour batter in pan. If using two small pans , then divide batter equally.

Bake till done. If using a large pan, the cake will take more time to bake
cool the cake on rack before frosting

Cut the cake from middle for larg pan

Coconut Almond Frosting:
Finely chop almonds
In a microwave safe bowl, combine sugar, butter, milk, egg yolk and salt
microwave till the mixture boils and thickens
stir almonds,coconut and vanilla extract
Let the mixture cool until spreadable

Assemble:

Place one layer of cake on serving plate and cover with 1/2 of frosting.

Place another layer over it and spread the remaining frosting over it

Decorate the cake.