Coconut Cake with Tamarind Sauce

Coconut Cake with Tamarind Sauce
Coconut Cake with Tamarind Sauce

Pairing moist Coconut Cake with a tangy Tamarind Sauce, a pack of Dabur’s Coconut Milk and Tamarind Paste kept in my fridge made me think beyond the usual.

Hurray, I have found the perfect recipe for a cake that you can make for your mother. I feel, mothers are difficult to please. At least my Mom is. Her instinctive reactions to some of my experiments in the kitchen can make me give up cooking altogether. However, sometimes it works in my favour. When she ‘likes’ what I have made, I have to keep her away from over indulging.

So, when recently, I made a Coconut Cake using Coconut Milk, I wasn’t sure if anyone would like it at my home, as Coconut isn’t widely used in our cooking. To make matters more complicated, I decided to pair it with Tamarind Sauce. However, as I was using Dabur’s Hommade products, I knew I was in good hands. Dabur is a Science Based Ayurveda Company and half of your job is done when you have quality ingredients at your disposal.

As a result, the cake turned out to be rich, tender and moist. Dabur’s Coconut Milk was unsweetened, which was perfect for this recipe as you anyway add sugar to the batter. The flavour of coconut shone in the sponge and with every bite, even I couldn’t keep my hands off it!

And believe me, when this sweet-moist cake was paired with sweet-sour Tamarind sauce, it was a match made in heaven. It was a revelation that Dabur’s Tamarind Paste, mostly used in savoury dishes, can also be used in a dessert.

I think my mother liked the cake so much because she felt the combination of coconut and tamarind, had a familiar taste. Actually, in Southern India, savoury curries with coconut and tamarind are very common and made on every day basis. They also have sweet laddoos, where coconut and tamarind are paired together. Many Thai and South-East Asian desserts also make use of this sweet- sour combination.

As for me, what I loved about the cake, was that it was not tasted delicious, but it also made me realize, that we shouldn’t limit the possibilities while we’re baking. Yes a coconut cake can be found easily, but will rarely find a Tamarind Sauce seasoned with cardamom easily, I guess.

So, in case you are feeling experimental enough, give this recipe a go.



Flour 2 Cups
Baking Powder 1 ½ Teaspoon (TSP)
Salt ½ TSP
Butter 1 Cup
Sugar 2 Cups
Milk ½ Cup
Coconut Milk ½ Cup
Shredded Coconut 50 grams
Eggs 5


  • Preheat the oven at 160 Degree Celsius.
  • Sieve flour and add baking powder and salt into it, keep your dry ingredients ready.
  • In a large bowl, beat butter and sugar until light and fluffy.
  • Add one egg at a time into the mix. Keep adding the eggs while you’re beating the batter.
  • Add coconut milk, milk and shredded coconut into the batter and continue beating it.
  • Finally add dry ingredients into the wet mix and fold the batter gently. Make sure there are no lumps and pour it into the greased mold.
  • Bake the cake for 40-45 minutes.



Tamarind Paste 2 Tablespoon (TBSP)
Boiling Water 1/2 cup
Sugar ¼ cup
Cardamom A pinch
Corn flour ¼ TSP + 1 TSP water


  • In a saucepan, boil water.
  • Over low simmer, add tamarind paste and let it dilute into the water.
  • Add sugar into the mix and stir it well, until the sugar is dissolved.
  • Season the sauce with cardamom powder and finally add corn flour and give it a good stir.
  • Take the sauce off the heat and let it cool. It will thicken once it’s cool.
Coconut Cake with Tamarind Sauce
Coconut Cake with Tamarind Sauce

NOTE: Dabur, known for producing exquisite quality products had generously sent me a pack of these goodies. However, the recipe, concept and views are my own.

PS: You can buy your pack of Dabur Hommade Coconut Milk and Dabur Hommade Tamarind Paste from




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