Coconut Burfi cake
A soft , delicious cake that is inspired by the traditional Indian sweet coconut fudge.
Ingredients
- 190 grams or 1 1/2 cups all purpose flour
- 40 grams or 6 tablespoons milk powder
- 2 teaspoons baking powder
- 150 grams or 3/4 cups sugar
- 1 tsp cardamom powder
- 15 or 1/4 grams cups desiccated coconut
- 160 ml or 2/3 cups oil
- 180 ml or 3/4 cups milk
For topping(optional):
- 3 tablespoons coconut sweetened toasted
Instructions
- Preheat your oven to 160 C / 325 F . Butter and flour a 8 inch round cake pan . Line the bottom with parchment .
- In a bowl , whisk together all the dry ingredients.
- Add the milk and oil , whisk until smooth . It's a thick batter.
- Pour batter into prepared pan . Bake for 40 to 45 minutes until a toothpick inserted in the centre comes out clean.
- Cool in pan for 5 minutes , remove from pan and cool completely on wire rack.
- Sprinkle the top with sweetened toasted coconut .
Notes
- This can be stored at room temperature in an airtight container for a day or refrigerated for 3 days.
- To make your own dessicated coconut , spread grated coconut on a baking sheet as thinly as possible . Heat in a preheated oven at 120 C for 8-12 minutes until the coconut is dry and brittle.
- To make the sweetened toasted coconut, spread grated coconut on a baking sheet as thinly as possible . Heat in a preheated oven at 180 C for 6-8 minutes until the coconut is golden brown. Mix with 1/2 tsp of powdered sugar or icing sugar of 3 tablespoons coconut.
- You can use fresh coconut , but the texture will be different and the shelf life will be reduced.
- If baking in a 6 inch pan, bake at 140 C or so , so that the centre cooks as well.