Mini Coconut Burfi Bundt Cakes – Indian Bundt Cake Recipe

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!