The Rose Coconut Bundt Cake is a lightly flavoured coconut cake made using dessicated coconut and coconut milk. Contrary to the Batica – Goan Coconut Cake (click here) or the Dessicated Coconut Cake (click here), this recipe uses all-purpose flour instead of rawa. The cake, therefore, turns out light and with it being lightly flavoured with rose essence, very tasty. (P.S. – The hand you see mixing the batter below, is of my 7-year-old son joining in the fun)
Yield: About 1 Kg.
Prep. Time: 30 Mins
Baking Time: 50 to 60 Mins @ 180°
- Dessicated Coconut – 225 gms
- Maida [APF} – 150 gms
- Thick Coconut Milk – 100 ml
- Powdered Sugar – 200 gms
- Salted Butter (soft, at room temp.) – 180 gms
- Eggs – 5
- Rose Essence – ¾ tsp.
- Rose Pink Colour – ½ tsp.
- Baking Powder – ¾ tsp.
Step 1: Mix the maida, dessicated coconut and baking powder.
Step 2: Take the coconut milk and add the essence and colour to it. Mix and leave aside.
Step 3: Set your oven to preheat at 200°c. Grease your Bundt Pan with butter and dust with a little APF and keep aside.
Step 4: Cream the butter and sugar with a hand mixer till light and fluffy.
Step 5: Add the eggs to the creamed butter and sugar, one at a time and beat with the hand mixer for 30 seconds after each addition.
Step 6: Now fold in the flour-coconut mixture and the coconut milk (both in 3 batches) till you use all the ingredients and a smooth batter is formed.
Step 7: Pour the cake batter into the bundt pan and tap the pan to remove any trapped air. Spread evenly. Place in the preheated oven and reduce temperature to 180°c and bake for 50 to 60 mins till a knife poked in the cake comes clean.
Step 8: Allow the cake to cool before demoulding. Also, let the cake be completely cooled before slicing.