Curry Chickpeas-Coconut Birthday Cake with Jam Butter Cream Frosting

Ingredients:

Cake:

2 ½ cups cake flour
2 tsp baking powder
1 ½ tsp sambhar masala (mild curry powder)
1/2 tsp cinnamon powder
3/4 cup toasted coconut flakes (bake in oven at 180 °C for about 10 minutes, stir occasionally)

2 large egg
1 ½ cup sugar
1 cup blended/mashed canned chickpeas
1 cup coconut milk
1/2 cup vegetable oil

Jam Butter Cream Frosting:

125 g butter
125 g icing sugar
2 tbsp cherry jam (I take the advantage of it color, may use any other preferential jam)
1/2 tbsp milk

Sides Topping:

1/2 cup toasted coconut flakes (bake in oven at 180 °C for about 10 minutes, stir occasionally)
1/4 cup powdered brown sugar

Method:

To prepare the cake:

Preheat oven to 180 °C.

Lightly grease a springform cake pan (18 cm in diameter), dust bottom and side of pan with bread crumbs and tapping out excess; set aside.

In a bowl, mix together flour, baking powder, curry powder, cinnamon powder and coconut flakes; set aside.

In another bowl, combine blended chickpeas, coconut milk and oil; set aside.

In a large bowl, whisk egg with sugar till creamy, pale and glossy.

Alternately, stir-in wet mixture and dry mixture, whisk to smooth batter.

Pour batter into the prepared pan and bake in the preheated oven for 55 minutes, or until a toothpick inserted into the middle of cake comes out clean.

Remove cake from oven, let cake cool in pan for 10 minutes.

Run a thin flexible knife or spatula around the pan to loosen the cake, transfer cake onto a plate and set aside to allows it to cool completely.

To prepare the frosting:

In a large bowl, cream butter with sugar till creamy, pale and glossy.

Add-in Jam and milk and continue whisk till smooth and spread consistency.

Frost the cooled cake (may slice the cake into half, fill cake with 1/3 of the frosting and arrange-on some thin slices fresh/canned fruits like pineapple, peach, kiwi or apricot; to yield a layer cake).