Ingredients
- All purpose flour – 3 cups
- Baking Powder – 2 tsp
- Baking Soda – 1 tsp
- Sugar – 1 2/3 cup
- Salt – 1 tsp
- Unsweetened dessicated coconut – 1 cup+2bsp
- Coconut milk – 14 Oz can
- Thick Yogurt – 1/2 cup
- Canola Oil – 2/3 cup
- Cardamom extract or powder – 1/2 tsp
- Vanilla extract – 1 tsp
- Raspberry jam- 3tbsp
Instructions
- Sift the all purpose flour, baking powder, baking soda and salt in a bowl. Mix 1 cup of desiccated coconut and set aside
- In another bowl, mix the coconut milk, oil, sugar, yogurt, sugar, cardamom powder and vanilla extract and whisk well.
- Preheat the oven to 180C. Grease and dust the baking pan with oil and flour and set aside.
- Slowly add the dry ingredients to the wet and stir. Do not over mix.
- Pour the batter into the greased baking pan and bake for 50-60min or until a skewer inserted comes out clean.
- Turn the cake into a wire rack and cool completely.
- Once the cake is cooled, cut the cake horizontally into two slices. Place the bottom half of the plate on a serving plate and spread a tbsp of jam on the cake evenly.
- Cover this with other ha;f of the cake and spread the remaining jam on the cake and sprinkle with grated coconut and serve.
Notes
This recipe is originally a recipe for bundt cake. Since I did not have a 10″ bundt pan, I baked in a 8″ round cake pan and in my mini bundt pan. You can bake this cake in a loaf pan but then the baking time might differ.
This cake does not brown too much. So you might want to keep a check on that.
- Prep Time: 30 mins
- Cook Time: 1 hour