For the final day, I was thinking of carrot cake, but then I remembered the Danish dream cake I have baked earlier, which has a delicious coconut topping. So decided to recreate it in this up side down recipe. As you know my theme for this week is upside down dishes and I chose to make three cakes. The upside down banana brownie and the upside down dates pudding were great success stories and my daughter loved them both. This cake also turned out so good. In this recipe I have used dark palm jaggery / karupatti as the sweetener. But you can use any other sweetener you prefer. If using brown sugar or jaggery powder, add a tsp of water along with it to make it syrup and then add in the recipe.
Palm jaggery comes in block and we usually use them in so many tradition sweets. When I got a huge batch of it, I pounded them into smaller bits, added some water and made a thick syrup and strained them off any impurities. I have this syrup in fridge and use it in recipes for my daughter. This is one more way to avoid using refined sugar. Usually I use powdered jaggery in bakes, but I wanted to add something different today. This syrup gives an amazing flavour to the cake and the cake’s colour is so different. When using such sweeteners, you can’t expect the cake to be white. The palm jaggery syrup with coconut, which forms the topping when the cake is flipped, will remind you of the thengai urundai or mittai we get here in Tamil Nadu. I am really happy that I tried these cakes for this week. I am now sure that I can bake delicious treats for my daughter without being too guilty about it.
For The Caramel Coconut Layer:
Grated Fresh Coconut – 1/2 cup
Thick Palm Jaggery Syrup – 2 tbs
Butter – 2 tbs
For The Cake:
Wheat Flour – 3/4 cup
Corn Flour – 1/4 cup
Baking Soda – 1/2 tsp
Thick Palm Jaggery Syrup – 1/2 cup
Butter – 1/4 cup, melted
Milk – 1/2 cup
Yogurt – 1/4 cup
Vanilla Essence – 1 tsp
Preheat oven to 175°C.
Melt butter and add the jaggery syrup.
Spread the coconut at the base of a loaf tin and pour the syrup on top. Set aside to cool.
Sift together wheat flour, corn flour and baking soda.
Pour the melted butter, milk, yogurt, palm jaggery syrup and vanilla in the centre of the flour.
Whisk to combine to form a smooth batter.
Pour this on top of the coconut layer and bake in preheated oven for 35 – 40 minutes.
Allow the cake to cool completely in the tin.
Flip on a serving plate and slice it up.
Upside Down Eggless Whole Wheat Caramel Coconut Cake Recipe
- For The Caramel Coconut Layer:
- Grated Fresh Coconut - 1/2 cup
- Thick Palm Jaggery Syrup - 2 tbs
- Butter-2 tbs
- For The Cake:
- Wheat Flour - 3/4 cup
- Corn Flour - 1/4 cup
- Baking Soda - 1/2 tsp
- Thick Palm Jaggery Syrup - 1/2 cup
- Butter - 1/4 cup melted
- Milk - 1/2 cup
- Yogurt - 1/4 cup
- Vanilla Essence-1 tsp
- Preheat oven to 175°C.
- Melt butter and add the jaggery syrup.
- Spread the coconut at the base of a loaf tin and pour the syrup on top. Set aside to cool.
- Sift together wheat flour, corn flour and baking soda.
- Pour the melted butter, milk, yogurt, palm jaggery syrup and vanilla in the centre of the flour.
- Whisk to combine to form a smooth batter.
- Pour this on top of the coconut layer and bake in preheated oven for 35 - 40 minutes.
- Allow the cake to cool completely in the tin.
- Flip on a serving plate and slice it up.