Name: Water Chestnut and Coconut Cake recipe by Sujata Roy at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10
Ingredients: Water chestnut flour or singhara atta 1 and a 1/2 cup; Shredded coconut 3/4 cup; Powdered sugar 1 cup; Mawa/khoya or dried milk 1/2 cup; Baking powder 1 teaspoon; Baking soda 1/2 teaspoon; Cardamom powder 1 teaspoon; Cinnamon powder 1/2 teaspoon; Curd 1/2 cup; Ghee or clarified butter 1/4 cup; Malai/milk topping or cream 1/4 cup; Tutti fruity 1/2 cup

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.

Ingredients Serving: 10

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

Instructions

Preheat the oven at 180 C.
Grease a baking pan and dust little water, chestnut flour or singhara atta.
Sieve water chestnut flour or singhara atta, baking powder, soda, cardamom powder and cinnamon powder.
In a large bowl, mix powdered sugar, curd and ghee or clarified butter. Beat well.
Add Malai/milk topping or cream, mawa/khoya or dried milk and mix well.
Add the dried ingredients gradually. Mix well.
Add the shredded coconut and tutti fruity. Mix. Don't over beat. Make a lump free batter.
Pour the mixture in greased and flour dusted cake pan.
Tap the pan gently. Sprinkle some tutti fruity over it.
Bake at 180° for 35 - 40 minutes. Or until a toothpick comes out clean.
Let the cake cool down. Slice and serve.

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