Last Updated on 4 months by Neha Deshmukh

Jackfruit Cake Recipe – Coconut & Cardamom Flavors

Introduction

Oh, jackfruit cake! This isn’t just a recipe; it’s a little slice of my childhood. I remember my ajji (grandmother) making something similar during the jackfruit season, and the aroma would fill the entire house. It’s a wonderfully comforting cake, subtly sweet, and bursting with the flavors of coconut and cardamom. If you’ve never tried jackfruit in a cake, trust me – you’re in for a treat! It adds a unique texture and a delicate sweetness that’s just divine. This recipe is a little bit of sunshine baked into every slice.

Why You’ll Love This Recipe

This Jackfruit Cake is special for so many reasons! It’s wonderfully moist, thanks to the jackfruit and coconut milk. The cardamom adds a warm, fragrant spice that elevates the whole cake. Plus, it’s a fantastic way to use fresh jackfruit when it’s in season. It’s a little different, a little unexpected, and absolutely delicious.

Ingredients

Here’s what you’ll need to create this delightful Jackfruit Cake:

• 16 jackfruit slices
• ½ cup butter
• ⅔ cup packed brown sugar
• 1 ½ cups all-purpose flour (180g)
• 2 teaspoons baking powder
• ½ teaspoon salt
• 3 tablespoons softened butter
• ⅓ cup granulated sugar
• 1 large egg
• ⅓ cup full-fat coconut milk (80ml)
• ½ teaspoon vanilla extract
• ⅓ cup desiccated coconut
• ½ teaspoon cardamom powder

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Jackfruit: Choosing & Preparing Fresh Jackfruit

Choosing a ripe jackfruit is key. Look for one that yields slightly to pressure and has a sweet, fruity aroma. Preparing it can seem daunting, but don’t worry! Lightly oil your hands and a sharp knife to prevent the sticky sap from sticking. Cut the jackfruit open, remove the seeds (you can save these to roast later!), and carefully slice the flesh into the 16 slices needed for the recipe.

Coconut Milk: Full-Fat vs. Light Coconut Milk

For this recipe, please use full-fat coconut milk. It adds so much richness and moisture to the cake. Light coconut milk just won’t give you the same results. Around 80ml is perfect.

Cardamom: The Queen of Spices – Using & Storing

Cardamom is a cornerstone of Indian desserts, and this cake is no exception! I prefer using green cardamom pods. Lightly crush them to release their aroma before adding them to the flour. Store cardamom pods in an airtight container in a cool, dark place to maintain their flavor.

Desiccated Coconut: Toasting for Enhanced Flavor

Toasting the desiccated coconut really brings out its flavor. Simply spread it on a dry pan and toast over medium heat for a few minutes, stirring constantly, until golden brown. Watch it carefully – it burns easily!

Butter: Salted vs. Unsalted – Which to Use?

I usually use unsalted butter in baking so I can control the salt level. If you only have salted butter, reduce the amount of salt in the recipe to ¼ teaspoon.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (175°C). Place ½ cup of butter in a 9-inch baking pan and put it in the oven for about 5 minutes to melt.
2. Remove the pan from the oven and sprinkle ⅔ cup of packed brown sugar evenly over the melted butter.
3. Now, arrange the 16 jackfruit slices beautifully over the butter-sugar mixture. This creates a lovely base for the cake.
4. In a medium bowl, whisk together 1 ½ cups of flour, 2 teaspoons of baking powder, ½ teaspoon of salt, and ½ teaspoon of cardamom powder. Set this aside.
5. In a separate, larger bowl, cream together 3 tablespoons of softened butter and ⅓ cup of granulated sugar until it’s light and fluffy. This takes a little elbow grease, but it’s worth it!
6. Add 1 large egg to the butter-sugar mixture and mix well. Then, stir in ⅓ cup of coconut milk and ½ teaspoon of vanilla extract.
7. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Don’t overmix!
8. Finally, fold in ⅓ cup of desiccated coconut.
9. Pour the batter evenly over the jackfruit slices in the pan.
10. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.

Expert Tips

A few little secrets to ensure your cake turns out perfectly!

Achieving the Perfect Cake Texture

Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in a tough cake. Gently fold the ingredients together until just combined.

Preventing Jackfruit from Sinking

Make sure the jackfruit slices aren’t too wet. Pat them dry with a paper towel before arranging them in the pan.

Ensuring Even Baking

Rotate the baking pan halfway through the baking time to ensure even browning.

Variations

Want to switch things up? Here are a few ideas:

Vegan Jackfruit Cake Adaptation

My friend, Priya, is vegan and loves this cake! Simply replace the butter with a vegan butter substitute and the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).

Gluten-Free Jackfruit Cake Adaptation (Using Alternative Flours)

For a gluten-free version, use a 1:1 gluten-free flour blend. Bob’s Red Mill is a good option. You might need to add a little extra liquid if the batter seems too dry.

Spice Level Adjustment: Increasing Cardamom Intensity

If you really love cardamom, feel free to add another ¼ teaspoon to the flour mixture.

Festival Adaptation: Jackfruit Cake for Onam/Diwali

During Onam or Diwali, I sometimes add a sprinkle of chopped nuts (cashews or almonds) to the batter for extra richness and festive flair.

Serving Suggestions

This cake is wonderful served warm, straight from the oven. A scoop of vanilla ice cream is always a good idea! A dusting of powdered sugar adds a pretty touch. It also pairs beautifully with a cup of chai.

Storage Instructions

Leftover jackfruit cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Got questions? I’ve got answers!

Is fresh jackfruit essential for this recipe? Can I use canned jackfruit?

While fresh jackfruit is best, you can use canned jackfruit in a pinch. Make sure to drain it well and pat it dry before using. The flavor won’t be quite as vibrant, but it will still be delicious.

What does cardamom do for the flavor of this cake?

Cardamom adds a warm, fragrant, and slightly floral note that complements the sweetness of the jackfruit and coconut beautifully. It’s a classic Indian flavor pairing!

Can I substitute coconut milk with another liquid?

I wouldn’t recommend it. Coconut milk is crucial for the flavor and moisture of this cake. If you absolutely must, you could try using regular milk, but the results won’t be the same.

How can I tell if the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If it comes out with wet batter, bake for a few more minutes and check again.

Can this cake be made ahead of time?

Yes, you can bake the cake a day ahead of time. Store it in an airtight container at room temperature.

How do I store leftover jackfruit cake?

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.