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This recipe is part of our Natvia Around The World Collection.

The Indian Coconut cake originates from Goa, a western state near the coastline of the Arabian Sea. In the 15th century, Goa was a part of the Portuguese colony, which is why the Indian coconut cake closely resembles the Portuguese coconut cake (called bolo de coco). The cake is mainly made of semolina, dry or fresh coconut flakes which give it its desired flavour.

The Indian coconut cake is moist and delicious. It’s usually a great combination with tea in the afternoon. The traditional look of the cake is usually more of a pie dish and is usually made for Christmas but that’s no excuse to not make it anytime throughout the year. By refrigerating the cake overnight it allows the semolina to soak up the coconut liquid, resulting in a more softer dessert treat. The Indian Coconut Cake is delicious afternoon dish that you must try!

You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

  • Serves: 8 - 10
  • Prep: 15 mins + 4 - 12 hours
  • Cook: 45 minutes
Indian Coconut Cake

This recipe is part of our Natvia Around The World Collection.

The Indian Coconut cake originates from Goa, a western state near the coastline of the Arabian Sea. In the 15th century, Goa was a part of the Portuguese colony, which is why the Indian coconut cake closely resembles the Portuguese coconut cake (called bolo de coco). The cake is mainly made of semolina, dry or fresh coconut flakes which give it its desired flavour.

The Indian coconut cake is moist and delicious. It’s usually a great combination with tea in the afternoon. The traditional look of the cake is usually more of a pie dish and is usually made for Christmas but that’s no excuse to not make it anytime throughout the year. By refrigerating the cake overnight it allows the semolina to soak up the coconut liquid, resulting in a more softer dessert treat. The Indian Coconut Cake is delicious afternoon dish that you must try!

You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

  • Serves: 8 - 10
  • Prep: 15 mins + 4 - 12 hours
  • Cook: 45 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 125g unsalted butter
  • ¼ cup coconut oil, firm
  • 1-2 tsp rose water
  • 1 cup Natvia
  • 4 eggs
  • 1 ½ cups semolina
  • ½ cup coconut flour
  • 2 cups desiccated coconut
  • 1 tsp baking powder
  • pinch of salt
  • 200ml coconut milk
  • ½ cup coconut cream

METHOD

  1. Beat the butter, coconut oil and rose water until creamy and light
  2. Beat in the eggs, one at a time.
  3. Combine the semolina, flour, baking powder, Natvia and salt in a separate bowl. Add a little and beat into the butter and egg mixture until incorporated. Add a little of the coconut milk and beat until incorporated. Repeat until there is not more of the flour or milk left. Add the cocout cream and beat until incorporated.
  4. Fold in the desiccated coconut.
  5. Spoon into a greased and lined 20x15cm cake tin. Cover and refrigerate for at least 4 hours, or overnight. This is a crucial step as the semolina will plump as is absorbs the liquid.
  6. Preheat the oven to 175C and bake for 30-45 minutes, until golden brown.
  7. Cool completely before slicing into small squares and serving.

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