Water Chestnut and Coconut Cake | How to make Water Chestnut and Coconut Cake

By Sujata Roy  |  11th Oct 2016  |  
5 from 1 review Rate It!
  • Water Chestnut and Coconut Cake, How to make Water Chestnut and Coconut Cake
Water Chestnut and Coconut Cakeby Sujata Roy
  • Prep Time

    20

    mins
  • Cook Time

    40

    mins
  • Serves

    10

    People

2

1

About Water Chestnut and Coconut Cake Recipe

Healthy, yummy and gluten free cake made of singhara atta or Water chestnut flour, coconut and khoya/mawa or dried milk. It can be consumed during fasting.

Water Chestnut and Coconut Cake, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Water Chestnut and Coconut Cake is just mouth-watering. This amazing recipe is provided by Sujata Roy. Be it kids or adults, no one can resist this delicious dish. How to make Water Chestnut and Coconut Cake is a question which arises in people's mind quite often. So, this simple step by step Water Chestnut and Coconut Cake recipe by Sujata Roy. Water Chestnut and Coconut Cake can even be tried by beginners. A few secret ingredients in Water Chestnut and Coconut Cake just makes it the way it is served in restaurants. Water Chestnut and Coconut Cake can serve 10 people. So, the next time you have a get together or a party at home, don't forget to check and try out Water Chestnut and Coconut Cake.

Water Chestnut and Coconut Cake

Ingredients to make Water Chestnut and Coconut Cake

  • water chestnut flour or singhara atta 1 and a 1/2 cup
  • Shredded coconut 3/4 cup
  • Powdered sugar 1 cup
  • mawa/khoya or dried milk 1/2 cup
  • Baking powder 1 teaspoon
  • baking soda 1/2 teaspoon
  • cardamom powder 1 teaspoon
  • cinnamon powder 1/2 teaspoon
  • curd 1/2 cup
  • Ghee or clarified butter 1/4 cup
  • malai/milk topping or cream 1/4 cup
  • Tutti fruity 1/2 cup

How to make Water Chestnut and Coconut Cake

  1. Preheat the oven at 180 C.
  2. Grease a baking pan and dust little water, chestnut flour or singhara atta.
  3. Sieve water chestnut flour or singhara atta, baking powder, soda, cardamom powder and cinnamon powder.
  4. In a large bowl, mix powdered sugar, curd and ghee or clarified butter. Beat well.
  5. Add Malai/milk topping or cream, mawa/khoya or dried milk and mix well.
  6. Add the dried ingredients gradually. Mix well.
  7. Add the shredded coconut and tutti fruity. Mix. Don't over beat. Make a lump free batter.
  8. Pour the mixture in greased and flour dusted cake pan.
  9. Tap the pan gently. Sprinkle some tutti fruity over it.
  10. Bake at 180° for 35 - 40 minutes. Or until a toothpick comes out clean.
  11. Let the cake cool down. Slice and serve.

My Tip:

You can use butter instead of ghee or clarified butter. If you do not like tutti fruity you can use chopped dry fruits of your choice.

Reviews for Water Chestnut and Coconut Cake (1)

Evelyn Shilpa2 years ago

very interesting dish!
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