Coconut and Jaggery Layer Cake

This Coconut and Jaggery Layer Cake combines the rich flavors of freshly grated coconut and natural jaggery, creating a moist and flavorful dessert. Each layer is infused with cardamom and topped with a light coconut cream frosting, making it a delightful treat for any occasion.

A beautifully layered Coconut and Jaggery Cake, showcasing its moist texture and topped with a light coconut cream frosting, garnished with grated coconut and cardamom pods.
Cultural & Regional Cakes Indian Cakes Indian Cakes coconut Jaggery layer cake dessert
Prep Time: 30 mins Cook Time: 45 mins Servings: 8

Ingredients

  • 2 cups All-purpose flour
  • 1 cup jaggery, grated
  • 1 cup fresh coconut, grated
  • 1 tablespoon Baking powder
  • 1 teaspoon cardamom powder
  • 1/2 cup butter, softened
  • 3 Eggs
  • 1/2 cup Milk
  • 1 cup coconut cream
  • 1/2 cup powdered sugar

Instructions

  1. Step 1:

    Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and grated jaggery until light and fluffy.

  2. Step 2:

    Add the eggs one at a time, mixing well after each addition. In a separate bowl, combine the flour, baking powder, and cardamom powder. Gradually add the dry ingredients to the wet mixture, alternating with milk.

  3. Step 3:

    Gently fold in the grated coconut until evenly distributed throughout the batter.

  4. Step 4:

    Pour the batter into a greased cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

  5. Step 5:

    In a mixing bowl, whip the coconut cream until fluffy. Gradually add powdered sugar to taste, mixing until well combined.

  6. Step 6:

    Once the cake layers are cooled, slice them in half horizontally. Spread a layer of coconut cream frosting between each layer and on top of the cake.

  7. Step 7:

    Slice the cake and serve it chilled or at room temperature. Enjoy your Coconut and Jaggery Layer Cake!
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