Rose Coconut Bundt Cake

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°

Ingredients:

• 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.