I am fond of coconut. When added, it gives a richness of flavour to both sweet and savoury dishes. Fresh coconut is difficult to shred so I mostly end up using desiccated coconut in my bakes.
This is one amazing cake recipe which is healthy and flavourful. I have added jaggery instead of sugar and have used very less butter that too because its a whole grain cake.
The combination of whole-grain, coconut and almond meal gives it an incredible taste and texture. It’s mildly sweet due to jaggery. You can increase the amount by one or two tbsp if you like your cake sweeter or replace it with any other sugar. I had added some cranberries which come as a surprise in some bites perfectly balancing the sweetness with their tartness.
Almond meal can be made at home by grinding the almonds in a mixer grinder. Grind the jaggery too if it has lumps.
Coconut Jaggery Cake
- 3/4 cup Whole wheat flour
- 1/2 cup Desiccated coconut
- 1/8 cup Almond meal
- 1/2 cup +1 tbsp Jaggery
- 3 tbsp Butter at room temperature
- 1/4 cup Any neutral oil
- 1/2 cup Milk at room temperature
- 2 medium sized Eggs
- 1.5 tsp Baking powder
- 1 tsp Vanilla extract
- 2 tsp Chopped cranberries
- Grease a 6" pan with oil or butter and line the bottom with parchment paper.
- Beat eggs in a big bowl nicely. Add butter and beat again.
- Add jaggery and beat until it dissolves completely.
- Mix in vanilla extract and oil. Whisk until the mixture becomes smooth.
- Preheat the oven at 165 C for 10 minutes.
- Sift wheat flour and baking powder 3-4 times. Add almond meal and desiccated coconut. Mix everything with a spatula.
- Now add dry ingredients to wet ingredients in parts alternating with milk. Don't overmix.
- In the end, add flour-dusted cranberries and pour the batter in the prepared pan. Tap the pan on counter 2-3 times.
- Bake at 165 C for 30-35 minutes or until the toothpick inserted comes out clean.
- You can bake the cake on a gas stove in a pressure cooker, just remove the gasket and the whistle or in a closed pan. This will take about 30-35 minutes to bake on a slow to medium flame.