Thali Cake (Coconut Cake) – a delicious recipe with coconut, sugar, water, eggs, butter, vanilla essence. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix the sugar and water Heat on a low flame till the sugar dissolves in the water and a single string forms Add the Semolina and coconut and cook exactly for 7 mins Take the mix off the burner Let cool Preheat oven to 180C Beat the eggs lightly one by one and add to the mixture.
2
Let it cool down completely. Mix well. Add butter and vanilla essence. Fold it into the batter.
3
Take 2 tsp of baking powder and add it to 2 tblsp of hot (boiling )water (it will froth). When it cools add it to the batter. (Sorry This is a key ingredient I left out in the list of ingredients)
4
Add the eggs, beaten one by one into the batter and stir to mix well.
5
Pour half the batter in a buttered cake baking dish (9 x 9) and mix the red colour drops in the rest of the batter.pour over the lower layer.
6
Bake for about an hour or till skewer pierced in the cake comes out clean.
684
kcal
Calories
16
g
Fat
126
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 kg desiccated coconut, 1/4 kg semolina (fine), 1/2 kg sugar, 1 cup water, and more.
Yes, Thali Cake (Coconut Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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