Simple Coconut Cake
A traditional Kerala sweet that balances richness with restraint. Made with jaggery, coconut, and a careful hand, the sweetness is warm rather than overwhelming — the kind of flavour that lingers.
Ingredientsfor 4 servings
- 1 cup All purpose flour Maida
- 1/2 cup Maggie coconut powder
- 1 tbsp Dry fruits — chopped
- 1/2 Tin Condensed milk
- Lemon juice Few drops
- 1 tsp Baking powder
- Baking soda A pinch
- 1 nos Egg
- 1/2 cup Butter/Ghee
- 2 tsp Sugar — powdered
- 1 cup Custard
- 1/2 cup Water
Preparation
Step 1
Sieve together maida, baking soda and baking powder at least 2 times. Set aside.
Step 2
Get a mixing bowl and beat together egg, condensed milk, sugar, ghee, custard and water for 5 minutes.
Step 3
Stir in the sieved powders and Stir everything together thoroughly using an electric hand blender.
Step 4
Stir in lemon juice and dry coconut powder. Stir everything together thoroughly for 2 minutes.
Step 5
Get a microwave safe dish and smear little butter. Pour the cake mixture into this.
Step 6
Garnish with chopped dry fruits and bake in a preheated oven for about 45-50 minutes at 180C.
Step 7
Simple coconut cake is ready. Cool well and cut into slices.
Tip
Hard-boil the eggs first, then make shallow cuts on the surface before adding them to the gravy — this lets the masala flavour penetrate inside.
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