Eggless coconut mawa/khoya cake. A colourful, delicious, rich and flavourful cake for the festival time. May your life becomes colourful with love, prosperity, happiness, joy and success.
A cake made with shredded coconut and mawa/khoya or dried milk.
Its festival time in India. We love to make different kinds of sweets in these days. Sweets with paneer/cottage cheese, mawa/khoya or dried milk, coconut, cream etc. We also use different flours to make the sweets. Like atta/ wholewheat flour, besan/chickpea flour.
Today I am here with same ingredients but not laddu, peda, sandesh or barfi. Why not make a cake with the same ingredients we used to make sweets. Yes a cake with coconut, dried milk, milk topping or malai, flour and flavoured with cardamom and cinnamon.
This post is going to be a part of #Foodiemonday #bloghop theme is #coconut. There were too many recipes in my mind with coconut. Sweet and savory. But wanted to make something different for this event so here is a delicious colourful cake.
I have used some colour in the cake. Made a tie and dye cake. But if you want to make this for kids you can omit the colours. Make a simple cake without using colours. You can use tutti fruity, chocochips or any dry fruits of your choice in the cake.
You can use any flavour of your choice. Even chocolate too, to make it kid’s favourite. I have used atta or wholewheat flour but you can use all purpose flour/maida too. Or use 1 cup wholewheat flour and 1/2 cup all purpose flour/maida. Or use half flour half semolina or suji. There are lots of options to make this mawa/khoya coconut cake.
Whole wheat flour or atta – 1 & 1/2 cup ( you can use all purpose flour/maida too)
Shredded coconut – 3/4 cup tightly packed
Mawa or khoya/reduced milk – 1/2 cup
Powdered sugar – 1 cup
Baking powder – 1 teaspoon
Baking soda – 1/2 teaspoon
Cardamom powder – 1 teaspoon
Cinnamon powder – 1/2 teaspoon
Milk – 1/2 cup + 2 teaspoon
Vinegar – 1 teaspoon
Oil – 1/4 cup
Malai/milk topping or cream – 1/4 cup
Food colours of your choice
Preheat the oven at 180°.
Sieve flour, baking powder, soda, cardamom powder and cinnamon powder.
I have used wholewheat flour or atta but you can use all purpose flour/maida too.
In a large bowl mix oil, powdered sugar, cream or malai/milk topping, milk and vinegar. Mix well. Beat till the sugar dissolves. Add mawa/khoya or dried milk. Mix well and add the dry ingredients gradually. Then add the shredded coconut. You can use little more milk if require.
You can bake it now without adding colour if you want. If you are using colours divide the batter in different bowls. I have 4 colours so I have used 4 bowls.
Add the colours in the bowls. Mix well. Take separate spoons for every bowl. Take a greased cake tin.
Place one spoonful batter of one colour in the middle. Use all the colours one by one. Until all the batter used. Tap the cake tin gently. Make Criss cross with a knife or fork to make design.
You can make the cake without using colours. Add tutti fruity, chocochips or any dry fruits of your choice.
Bake at 180° for 35 – 40 minutes. Or until the toothpick comes out clean. Every oven take different time. Check after 30 minutes. Insert a toothpick in the middle. If it comes out clean its ready.
Let the cake cool down. Take a picture. Slice and enjoy with tea or coffee 🙂