Coconut Milk Cake

Recipe by
Total Time:
1 hour
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 1 cup - gram flour
  • 3.5 cup - sugar
  • 3/4 cup - ghee
  • 1 cup - wheat flour
  • 1 - coconut
  • 20 - cashew nuts
  • 1 tsp - kesari powder

How to Make Coconut Milk Cake

  • Grease a flat plate and keep aside.
  • Grate the coconut and take 1/3rd part to fry.
  • Grind the remaining coconut in a mixer to extract thick coconut milk.
  • Repeat and take the 2nd and 3 rd milk separately.
  • Heat a heavy bottomed pan, add 4 tsp of ghee and add gram flour and fry for a while and keep aside.
  • Add 4 tsp of ghee in the pan, and fry the wheat flour and keep aside
  • Add another 4 tsp of ghee and fry broken cashews and grated coconut and fry it till the coconut becomes golden brown.
  • Heat another heavy bottomed pan and add the 2nd and 3rd coconut milk along with sugar and stir continuously with a ladle.
  • When the sugar syrup reaches thick string consistency, add the fried flours and fried coconut, cashew nuts and mix it well.
  • When the mixture starts to boil, add the first coconut milk, and stir well. When the mixture starts to become thick, add ghee and stir well
  • Add kesari powder and cardamom stir well. When the mixture starts to leave the sides of the pan remove the mixture from flame and pour it in the greasy plate
  • Allow the coconut milk cake to cool.
  • Now cut the cake into desired shapes.
  • Recipe courtesy: Subbu's Kitchen