Coconut Cakes Recipe – Easy Indian Sponge Cake with Syrup & Coconut

Last Updated on 4 months by Neha Deshmukh

Coconut Cakes Recipe – Easy Indian Sponge Cake with Syrup & Coconut

Hey everyone! If you grew up in India, or have spent any time there, you know these little coconut cakes. They’re a staple at celebrations, a sweet treat with tea, and just…pure comfort. I remember my Nani (grandmother) making these every Eid, and the whole house would smell divine. They’re surprisingly easy to make, and I’m so excited to share my version with you!

Why You’ll Love This Recipe

These Coconut Cakes are seriously addictive. They’re soft, spongy, and bursting with coconut flavor, thanks to a generous coating of desiccated coconut. The syrup keeps them wonderfully moist, and the little bit of sweetness is just perfect. Plus, they look so pretty! They’re a guaranteed crowd-pleaser, and honestly, they disappear fast.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 125 gram butter (about ½ cup)
• ½ cup castor sugar
• ¼ cup condensed milk
• ½ cup full fat plain yogurt
• 2 ¾ cups self-raising flour
• 1 ½ cups desiccated coconut
• Few drops pink or red food colouring (optional)
• 1 cup granulated sugar
• 1 cup water
• ¾ cup icing sugar
• 1 tablespoon milk
• ¼ tsp vanilla essence

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special.

• Desiccated Coconut: This is key. Don’t skimp on the coconut! It’s what gives these cakes their signature flavor and texture. I prefer the finely shredded kind for a smoother coating.
• Castor Sugar: Also known as superfine sugar, castor sugar dissolves beautifully, giving the cakes a lovely light texture. If you can’t find it, you can pulse regular granulated sugar in a food processor for a few seconds.
• Self-Raising Flour: This is super common in Indian baking. It already has baking powder and salt added, which makes things easier.
• Food Colouring: Now, this is where things get fun! Pink and red are traditional, but you’ll see variations across India. In some regions, they prefer a more subtle pastel shade, while others go for a vibrant, bright colour. It’s totally up to you!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 180°C (356°F). While the oven heats up, let’s make the syrup. In a saucepan, combine the granulated sugar and water. Bring to a boil and simmer for 12-15 minutes, until it’s slightly thickened. Add a few drops of food colouring if you’re using it. Set aside to cool slightly.
2. In a large bowl, beat the butter, castor sugar, and condensed milk together with an electric mixer for about 5 minutes, until it’s light and fluffy. This is important – don’t rush this step!
3. Add the yogurt and mix until everything is well combined.
4. Gradually add the self-raising flour, mixing until a soft dough forms. Don’t overmix!
5. Now, divide the dough into 32 equal pieces. Roll each piece into a small ball and place them on a baking tray lined with parchment paper.
6. Bake for 10-12 minutes, or until the cakes are lightly golden.
7. While the cakes are baking, prepare the glaze. In a small bowl, whisk together the icing sugar, milk, and vanilla essence until smooth.
8. Once the cakes are baked, let them cool completely. Then, sandwich two cakes together with a little bit of the glaze, pressing gently to help them stick.
9. Dip the assembled cakes into the warm syrup, making sure they’re nicely coated.
10. Finally, roll the syrup-soaked cakes in the desiccated coconut, ensuring they’re completely covered.

Expert Tips

• Don’t open the oven door while the cakes are baking, or they might sink!
• Make sure the cakes are completely cool before glazing and dipping them in syrup, or the glaze will melt.
• For a really even coconut coating, gently press the coconut onto the cakes with your hands.

Variations

• Cardamom Kiss: My friend, Priya, loves adding a pinch of cardamom powder to the dough for a warm, fragrant twist. It’s delicious!
• Nutty Delight: A tablespoon of finely chopped pistachios or almonds mixed into the dough adds a lovely crunch.
• Chocolate Drizzle: A drizzle of melted dark chocolate over the coconut-coated cakes takes them to another level.

Vegan Adaptation

You can absolutely make these vegan! Substitute the butter with a vegan butter alternative, the yogurt with a plant-based yogurt (like coconut or soy), and the condensed milk with a vegan condensed milk.

Gluten-Free Adaptation

For a gluten-free version, replace the self-raising flour with a gluten-free self-raising flour blend. You might need to add a little extra liquid (like milk) if the dough seems too dry. A 1:1 gluten-free flour blend works best, but be sure it contains xanthan gum for binding.

Spice Level

These cakes are traditionally not spiced, but feel free to experiment! A pinch of cardamom powder, as mentioned earlier, is a lovely addition.

Festival Adaptations

These Coconut Cakes are perfect for celebrations! They’re a common sight during Diwali, Eid, and weddings. They’re also great for gifting – package them up in a pretty box and share the sweetness with your loved ones.

Serving Suggestions

Serve these cakes with a cup of chai (Indian tea) or a glass of cold milk. They’re also lovely with a scoop of vanilla ice cream.

Storage Instructions

Store the cakes in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. They tend to be best enjoyed fresh, though!

FAQs

What is the best way to ensure the cakes stay soft?

The syrup is your friend! Make sure the cakes are well-coated in syrup. Storing them in an airtight container also helps.

Can I make the syrup ahead of time?

Yes, absolutely! You can make the syrup a day or two in advance and store it in the refrigerator. Just warm it up slightly before using.

What type of desiccated coconut works best for coating?

Finely shredded desiccated coconut works best for a smooth, even coating.

Is it possible to use regular flour instead of self-raising flour?

Yes, but you’ll need to add baking powder. For every cup of regular flour, add 1 ½ teaspoons of baking powder.

How can I prevent the food coloring from bleeding into the coconut?

Make sure the syrup has cooled slightly before dipping the cakes. Also, don’t soak the cakes in the syrup for too long. A quick dip is all you need!