Description
If you are looking for a dessert that is not overtly rich and sweet – yet decadent – then your search ends here.
Ingredients
- All purpose flour - 3 cups (720 ml)
- Baking Powder - 2 tsp
- Baking Soda - 1 tsp
- Sugar - 1 2/3 cup (400 ml)
- Salt - 1 tsp
- Unsweetened dessicated coconut - 1 cup+2bsp
- Coconut milk - 14 oz (400 ml) can
- Thick Yogurt - 1/2 cup (120 ml)
- Canola Oil - 2/3 cup (160 ml)
- Cardamom extract or powder - 1/2 tsp
- Vanilla extract - 1 tsp
- Raspberry jam- 3tbsp (45 ml)
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
- Category: Cake
- Cuisine: Indian
Nutrition
- Serving Size: 1 slice
- Calories: 380