“India is a country in which every great religion finds a home.” – Annie Besant.
This season is a wonderful time of year — the festivals, the lights, the rituals and that unmistakable festive sparkle that makes India magical. And of course, the sales and the shopping add to the excitement.
No matter the state or faith — Navaratri, Dussehra, Durga Puja or Diwali — one common thread runs through all celebrations: sweets. When friends invited us for Golu (Kolu), the traditional doll festival, I wanted to bring something appropriate and special. My love of baking with coconut is well known, so a coconut-inspired cake felt like the perfect choice.
I adapted an old recipe I’d noted down ages ago from the Clandestine Cake Club. The idea of capturing the flavors of coconut burfi in a cake appealed to me, so I tweaked the proportions and technique until the cake felt festive and true to the burfi’s character. The milk and milk powder in this cake evoke the sweet, milky notes of coconut burfi, while the texture remains soft and delightfully cake-like.
This Coconut Burfi Cake is easy to make and has a texture reminiscent of the traditional coconut fudge, though slightly less sweet and more universally appealing as a cake. If you enjoy Indian-inspired desserts, it’s a lovely addition to any festive platter and pairs well with other creative fusions.
Happy Navaratri everyone!
Coconut Burfi Cake
Pin Recipe
10 mins
40 mins
50 mins
8 servings
Ingredients
- 190 grams — all purpose flour (about 1 1/2 cups)
- 40 grams — milk powder
- 2 tsp baking powder
- 150 grams — sugar (about 3/4 cup)
- 1 tsp cardamom powder
- 15 grams — desiccated coconut
- 160 ml — oil (about 2/3 cup)
- 180 ml — milk (about 3/4 cup)
For topping (optional):
- 3 tbsp sweetened toasted coconut
Instructions
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Preheat the oven to 160°C (325°F). Butter and flour an 8-inch round cake pan and line the bottom with parchment.
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In a bowl, whisk together the flour, milk powder, baking powder, sugar, cardamom powder and desiccated coconut until evenly combined.
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Add the milk and oil, then whisk until smooth. The batter will be thick.
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Pour the batter into the prepared pan. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 5 minutes, then remove and transfer to a wire rack to cool completely.
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Before serving, sprinkle the top with sweetened toasted coconut if desired.
Notes
- Store the cake at room temperature in an airtight container for one day, or refrigerate for up to three days.
- To make dessicated coconut at home: spread grated coconut in a thin layer on a baking sheet and dry in a preheated oven at 120°C for 8–12 minutes until dry and brittle.
- To make sweetened toasted coconut: spread grated coconut thinly on a baking sheet and toast at 180°C for 6–8 minutes until golden. Mix 1/2 tsp powdered sugar with about 3 tbsp of toasted coconut to sweeten.
- Fresh coconut can be used, but it will alter the texture and reduce shelf life.
- If baking in a 6-inch pan, reduce oven temperature (around 140°C) and bake longer to ensure the center cooks through evenly.