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 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!
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: Mix until all the ingredients are just combined - be sure not to over-mix. (no more than 1 minute)
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:
6. To make the glaze, combine 1 cup of coconut milk and 1/3 cup sugar in a microwave-safe bowl. Microwave in 30-sec intervals for about 1-1.5 mins until the sugar is just dissolved. 7. 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:
8. In a bowl whisk together 2 cups powdered sugar, 1/2 tsp coconut extract, 1 tsp cardamom powder, a 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. 9. Drizzle about 1 Tbsp of icing over each cake and garnish with crushed pistachios, cranberries, and a dusting of powdered sugar!
