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Photo of Water Chestnut and Coconut Cake by Sujata Roy at BetterButter
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Water Chestnut and Coconut Cake

Oct-11-2016
Sujata Roy
20 minutes
Prep Time
40 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Navratri Recipe
  • Veg
  • Medium
  • Fusion
  • Dessert

Ingredients Serving: 10

  1. Water chestnut flour or singhara atta 1 and a 1/2 cup
  2. Shredded coconut 3/4 cup
  3. Powdered sugar 1 cup
  4. Mawa/khoya or dried milk 1/2 cup
  5. Baking powder 1 teaspoon
  6. Baking soda 1/2 teaspoon
  7. Cardamom powder 1 teaspoon
  8. Cinnamon powder 1/2 teaspoon
  9. Curd 1/2 cup
  10. Ghee or clarified butter 1/4 cup
  11. Malai/milk topping or cream 1/4 cup
  12. Tutti fruity 1/2 cup

Instructions

  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.

Reviews (1)  

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Evelyn Shilpa
Oct-12-2016
Evelyn Shilpa   Oct-12-2016

very interesting dish!

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