Indian Spiced Coconut Cake

Ingredients

While the original Grater Cake from Brazilian cuisine is made with grated coconut, condensed milk, and eggs, this Indian adaptation replaces the condensed milk with coconut milk to maintain the coconut flavor. Additionally, traditional Indian spices like cardamom, cinnamon, and nutmeg are added to infuse the cake with aromatic warmth. We alse have the original recipe for Grater Cake, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 1 cup (100g) grated coconut 1 cup (100g) grated coconut
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1/4 cup (20g) toasted coconut flakes, for garnish 1/4 cup (20g) toasted coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 10g)
• Carbohydrates: 43g (Sugars: 25g)
• Protein: 3g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cardamom, cinnamon, nutmeg, and salt.
3. 3.
   In a separate bowl, whisk together the coconut milk, vegetable oil, grated coconut, vanilla extract, and lemon juice.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top.
6. 6.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. 7.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
8. 8.
   Once the cake has cooled, prepare the coconut glaze by mixing 1 cup of powdered sugar with 2 tablespoons of coconut milk. Drizzle the glaze over the cake.
9. 9.
   Sprinkle toasted coconut flakes on top for garnish.
10. 10.
    Slice and serve the Indian Spiced Coconut Cake.

Treat your ingredients with care...

• Grated coconut — Ensure the grated coconut is fresh and moist for the best texture in the cake.
• Cardamom — Use freshly ground cardamom for maximum flavor. If using pre-ground cardamom, reduce the quantity slightly as it tends to be stronger.

Tips & Tricks

• For an extra burst of flavor, add a pinch of saffron strands to the batter.
• If you prefer a less sweet cake, reduce the amount of sugar to 3/4 cup.
• To make it more festive, decorate the cake with edible rose petals or pistachios.

Serving advice

Serve the Indian Spiced Coconut Cake as a dessert or a sweet treat with a cup of Indian masala chai.

Presentation advice

Present the cake on a decorative cake stand or plate. Dust the top with powdered sugar and sprinkle some extra toasted coconut flakes for an appealing look.