Date palm jaggery coconut cake. A teacake made with mawa or khoya and date palm jaggery or khajur gur/nolen gur. You can also use coconut sugar if you don’t have date palm jaggery. Richness of mawa and flavour of date palm jaggery made this cake divine. Try this palm jaggery flavoured cake and enjoy the delectable taste. You can call it a sankranti special cake. Because this cake is made of all the sankranti special ingredients.
I have used all the ingredients which we usually use in sankranti special delicacies. Like date palm jaggery or khajur gur, rice flour, coconut and mawa or khoya. Earlier shared Semolina or rawa cake with sankranti special ingredients. And here are some different types of Sankranti special recipes.
1. Ranga aloor pithe or sweet potato dumplings
3. Moong dal fried and baked pithe
5. Date palm jaggery oats dry fruits cookies
6. Malpua
7. Khejur gur or nolen gur payesh/kheer
8. Gokul pithe
9. Kheerer malpua or mawa malpua
And a bhog or sankranti special Bhuni khichuri.
This cake recipe is very simple and made with all the easily available ingredients. You have to blend the mawa/khoya and grated jaggery with oil, milk and vinegar first. Blend really well till jaggery completely dissolved. If you don’t have date palm jaggery or khajur gur then you can use cane jaggery, sugar, brown sugar or any sweetener of your choice. But taste and flavour may differ. You can get similar taste with coconut sugar only. So I recomend to use coconut sugar if you don’t have date palm jaggery. You can also use chopped cashew nuts, almond, raisins, walnut or any dry fruits of your choice.
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Recipe
All purpose flour/refined flour or maida – 1 cup
Rice flour – 1/2 cup
Desiccated coconut – 1/2 cup
Semolina or suji – 2 tablespoon
Cardamom powder – 1/2 teaspoon
Baking powder – 1 teaspoon
Baking soda – 1/2 teaspoon
Mawa/khoya or dried milk – 3/4 cup
Oil – 1/3 cup
Date palm jaggery or khajur gur – 1 cup, grated
Vinegar or lemon juice – 1 tablespoon
Milk – 1 cup or as required
Lightly roasted sesame seeds to sprinkle
Method
1. Grease or line a baking pan with parchment paper. Sprinkle little sesame seeds so that you also serve the cake upside down if you want.
2. Preheat the oven at 160°. For OTG preheat at 180° for 10 minutes.
3. In a bowl mix all purpose flour or maida, rice flour, desiccated coconut, semolina or suji, cardamom powder, baking powder and soda.
4. In a large bowl whisk grated date palm jaggery or khajur gur/nolen gur, mawa/khoya or dried or dried whole milk, oil and vinegar or lemon juice. Whisk well till jaggery completely dissolved and everything combined well. Add 1/2 cup milk and whisk again.
5. Now add all the dry ingredients. Mix well and make a smooth lump free batter. You can add little more milk if required. But first add only 1/2 cup milk. Add more milk as required to make thick flowing batter. Batter shouldn’t be runny. Make a thick but flowing batter.
5. Pour the batter in greased baking pan and tap the pan gently on your kitchen counter to remove the air bubbles. Sprinkle sesame seeds over it.
6. Bake in preheated oven for 35-40 minutes or until toothpick comes out clean. Every oven takes different time so check after 30 minutes. Insert a toothpick in the middle. If it comes out clean then your cake is ready.
7. Remove the cake from oven and let it cool down. Cut and serve the soft moist cake warm or at room temperature. Enjoy the heavenly taste.
Notes
1. You can use whole wheat flour or atta or any other flour instead of all purpose flour or maida.
2. Cane jaggery, brown sugar or powdered sugar can be used instead of date palm jaggery or khajur gur. But for best result use coconut sugar if you don’t have date palm jaggery.
3. You can also add chopped cashew nuts, almond, walnut or any dry fruits of your choice in the batter.
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Date Palm Jaggery Coconut Cake/Mawa Cake
Date palm jaggery coconut cake. A teacake made with mawa or khoya and date palm jaggery or khajur gur/nolen gur. You can also use coconut sugar if you don’t have date palm jaggery. Richness of mawa and flavour of date palm jaggery made this cake divine.
- mixing bowl
- Whisker
- Cake pan
- Oven
- 1 Cup All purpose flour or maida
- 1/2 Cup Rice flour
- 1/2 Cup Desiccated coconut
- 2 tbsp Semolina or suji
- 1/2 tsp Cardamom powder
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 3/4 Cup Mawa/khoya or dried milk
- 1/3 Cup Oil
- 1 Cup Date palm jaggery or khajur gur (Grated )
- 1 tbsp Vinegar or lemon juice
- 3/4 Cup Milk
- Lightly roasted sesame seeds (To sprinkle )
Grease or line a baking pan with parchment paper. Sprinkle little sesame seeds so that you also serve the cake upside down if you want.
Preheat the oven at 160°. For OTG preheat at 180° for 10 minutes.
In a bowl mix all purpose flour or maida, rice flour, desiccated coconut, semolina or suji, cardamom powder, baking powder and soda.
In a large bowl whisk grated date palm jaggery or khajur gur/nolen gur, mawa/khoya or dried or dried whole milk, oil and vinegar or lemon juice. Whisk well till jaggery completely dissolved and everything combined well. Add 1/2 cup milk and whisk again.
Now add all the dry ingredients. Mix well and make a smooth lump free batter. You can add little more milk if required. But first add only 1/2 cup milk. Batter shouldn’t be runny. Make a thick but flowing batter.
Pour the batter in greased baking pan and tap the pan gently on your kitchen counter to remove the air bubbles. Sprinkle sesame seeds over it.
Bake in preheated oven for 35-40 minutes or until toothpick comes out clean. Every oven takes different time so check after 30 minutes. Insert a toothpick in the middle. If it comes out clean then your cake is ready.
Remove the cake from oven and let it cool down. Cut and serve the soft moist cake warm or at room temperature. Enjoy the heavenly taste.
1. You can use whole wheat flour or atta or any other flour instead of all purpose flour or maida.
2. Cane jaggery, brown sugar or powdered sugar can be used instead of date palm jaggery or khajur gur. But for best result use coconut sugar if you don’t have date palm jaggery.
3. You can also add chopped cashew nuts, almond, walnut or any dry fruits of your choice in the batter.
Date palm jaggery coconut cake with mava going in sounds so delectable! Would love trying out your version.
Absolutely love the sound of this cake! I’ve never come across rice flour being used in baking before – very interesting! The use of date palm jaggery must make the cake super delicious.
Thank you so much Priya. Do try, I am sure you will love the taste 😊
Amazing Post! I really love dates. Date palm jaggery coconut cake is going to be my favourite dish after making it with providing your recipe. Grateful!
Thank you so much. Glad you liked it!
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