Sunday, 29 July 2018

Recipe 33: Coconut Mithai Cake

Indian Mithai or sweets has some quintessential ingredients and flavours like milk, elaichi and coconut.

Inspired from Indian Mithais, I baked a Coconut Mithai Cake that is flavoured with elaichi (cardamom) and it would remind you of a coconut burfi.


  1. 1 cup All-purpose Flour/Maida
  2. 1 cup Suji/semolina
  3. 1 cup castor sugar
  4. 1 cup dessicated coconut (click to buy Urban Platter Desiccated Coconut)
  5. 1/2 cup coconut milk powder (click to buy Maggi Coconut Milk Powder)
  6. 1 cup warm milk
  7. 3/4 cup vegetable oil
  8. 1 tbsp. baking powder
  9. 1 tsp. salt
  10. 2 tsp. elaichi powder (click to Buy Keya Cardamom Powder)
  11. 1 tsp. dalchini/cinnamon powder (click to buy Keya Cinnamon Powder)
  12. 3 eggs


Pre-heat oven at 180 degrees.
In a large mixing bowl, whisk together eggs, castor sugar and oil.
Mix the dessicated coconut, warm milk and suji into the wet batter.
In a separate bowl sieve flour, cardamom powder, cinnamon powder, coconut milk powder, baking powder and salt.
Fold the dry ingredients into the wet.
Grease and flour a cake tin and pour the batter.
Bake in oven for 180 degrees for 45-50 minutes or till a tooth-pick inserted comes out clean.


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