Coconut Cardamom Cake
Coconut Cardamom Cake - melt in your mouth cake with an aromatic note from cardamom, topped with a creamy coconut glaze!
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Topping ( Optional)
Toasted shredded coconut
Preheat your oven to 180C. Grease the mini cake tins very well. You can also use a 6" or 7" cake tin if you want to make one big cake instead.
In a small bowl, combine the coconut milk and vinegar. Set aside for a few minutes.
In a large bowl, sift together the wholewheat flour, baking powder, baking soda, and salt.
Stir in the desiccated coconut, cardamom powder, and coconut sugar.
In another bowl, whisk together the milk and vinegar mixture, coconut oil, and vanilla extract.
Pour over the dry ingredients. Mix well and pour into the prepared pans.
Bake for 20-25 minutes or until a skewer inserted in the center comes out clean.
Let the cakes cool in the pan for 10 minutes before turning them out on a cooling rack.
Let the cakes cool completely before pouring over the glaze. Sprinkle the shredded coconut immediately. Wait for 10 minutes for the glaze to set. Enjoy!
In a small bowl, whisk together the coconut milk and icing sugar to make a thick, smooth glaze.
Coconut Cardamom Cake -
-April 17, 2021