Coconut and Rose Syrup Bundt Cake

Take Buttermilk in a measuring jug, add baking soda to it. Whisk well to dissolve and let it stand for 10 minutes. It will rise a bit and become airy and light. Now take rose syrup and oil in another mug, stir well to combine.

If using combination of flours, then sift them well thrice, or else sift the flour once or use a balloon whisk and whisk well.

To this flour, add dessicated coconut and whisk well. Now slowly, add the buttermilk and rose syrup-oil mixture to this. Combine using a spatula.

While mixing, do so lightly and also in one direction. Remember this is a cake batter and not idly/dosa/pancake batter where you stir vigorously on all directions :) Be genteel!!!

Grease your bundt pan, i used my mini bundt pan for baking this beauty. Pour the batter till 3/4 th of the pan. I got about 2-3 tbsp of batter excess, which i baked into a muffin. Tap the pan for the batter to settle well.

Preheat the oven to 170C, bake the bundt for about 40-45 minutes. The muffin took just 25 minutes to bake.

Remove the pan from the oven, let it cool for 5 minutes, run a blunt knife around the cake, remove it onto a wire rack. Let it cool completely.

For the Glaze Mix together sugar, rose syrup and water together to get a thick pour-able glaze. Spread on the cake and sprinkle some toasted coconut. Cut and serve.