Mini Coconut Burfi Bundt Cakes – Indian Bundt Cake Recipe
Ingredients
Barfi Bundt Cake:
Butter - 1/2 cup (softened)
Coconut Oil - 1/2 cup
Sugar - 2 1/4 cups
Eggs - 4
Sour Cream - 1 cup
Coconut Extract - 1 1/2 tsp
Vanilla Extract - 1/2 tsp
All Purpose Flour - 3 cups
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Salt - 1/2 tsp
Shredded Coconut (sweetened) - 1 cup
Cardamom Powder - 1 1/2 tsp
Khoya - 3/4 cup
Coconut Glaze:
Coconut Milk (unsweetened) - 1 cup
Sugar - `1/3 cup
Icing:
Powdered Sugar - 2 cups (+ more for garnish)
Coconut Milk - 1/4 cup
Coconut Extract - 1/2 tsp
Cardamom Powder - 1 tsp
Salt - 1 pinch
Pistachios - 3 Tbsp chopped (garnish)
Cranberries (garnish)
A fun and festive Indian twist on the American classic Bundt Cake. Coconut Barfi Bundt Cakes cooked in a mini bundt cake pan for perfectly sized individual cakes! A Coconut and Khoya cake drizzled with a sweet cardamom icing and coconut glaze that is seriously delicious. This bundt cake recipe with coconut milk is sure to please the whole family for this year's holiday celebrations!
Watch our recipe video for step by step instructions on how to make Coconut Barfi Bundt Cakes. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Mini Burfi Bundt Cakes calories and nutrition information, see the recipe card below. We also have an option to view our coconut bundt cakes recipe in hindi!
Instructions
Making the Coconut Barfi Cake Batter:
1) In a large mixing bowl or stand mixer, cream 1/2 cup coconut oil, 1/2 cup softened butter, and 2 1/4 cups sugar until creamy - about 5 mins.
PRO TIP: Be sure to stop the mixer after about 2 mins and scrape down the sides of the bowl. Then continue mixing until the mixture is creamy and fluffy.
2) Next, add 4 eggs, 1 cup sour cream, 1 1/2 tsp coconut extract and 1/2 tsp vanilla extract to the mixing bowl and beat for another 2-3 minutes.
3) To this mixture add 3 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp cardamom powder, 3/4 cup Khoya, and 1 cup shredded coconut. Mix until everything is combined.
PRO TIP: Be sure to stop the mixer after about 2 mins and scrape down the sides of the bowl. Then continue mixing until the mixture is creamy and fluffy.
4) Pour the batter into a well greased and floured mini bundt cake pan. Each pan should be 1/2 of the way full. This will be about 1/2 cup of cake batter.
PRO TIP: Use a chopstick or wooden skewer to even out the cakes and get rid of any air bubbles.
5) Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Let cool in the pan for 10 minutes.
Making The Coconut Glaze:
1) To make the glaze, combine 1 cup of coconut milk and 1/3 cups sugar in a microwave safe bowl. Microwave in 30 sec intervals for about 1-1.5 mins until the sugar is just dissolved.
2) Invert the cakes onto a cooling rack, and brush the glaze over all sides and bottoms of the cakes. Cool the cakes completely for about 1 hour.
Making The Coconut Icing:
1) In a bowl whisk together 2 cups powdered sugar, 1/2 tsp coconut extract, 1 tsp cardamom powder, pinch of salt, and 1/4 cup coconut milk 1 Tbsp at a time until smooth, adding enough coconut milk until you get a consistency like heavy cream.
2) Drizzle about 1 Tbsp of icing over each cake and garnish with crushed pistachios, cranberries, and a dusting of powdered sugar!
Happy Holidays!
A fun and festive Indian twist on the American classic Bundt Cake. Coconut Barfi Bundt Cakes cooked in a mini bundt cake pan for perfectly sized individual cakes! A Coconut and Khoya cake drizzled with a sweet cardamom icing and coconut glaze that is seriously delicious. This bundt cake recipe with coconut milk is sure to please the whole family for this year's holiday celebrations!
Watch our recipe video for step by step instructions on how to make Coconut Barfi Bundt Cakes. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Mini Burfi Bundt Cakes calories and nutrition information, see the recipe card below. We also have an option to view our coconut bundt cakes recipe in hindi!
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