Whole wheat Coconut and Cashew cake baked with Coconut Oil

Ihappened to see this interesting combo ultimately made into perfect moist muffins in Dershana's space and I found myself whipping up the cake the very same day!
Dershana, a charming girl, hails from my native town, grew up in the same little community and completed her graduation from the same old college I had been, is my classmate Archana's cousin as well.
This interestingly combined cake batter, she admits, is her invention instilled by the demands of her cute little school going kid! So, obviously this is a kid friendly recipe.
The flavour of  fresh coconut, wheat, coconut oil and cardamom is a delicious melt in your mouth combo complimented by the richness of the cashews!

Something which spread a smile on my face in her recipe was the way the batter is prepared!
The ingredients all in a chutney jar to begin with! :)...such a down to earth method which doesn't call for 'cream butter and sugar' as the initial whip as you find in the usual batter preps!

Wholewheat Coconut and Cashew cake made with Coconut Oil
Serves-3
Adapted from the footloose chef

Get ready with:

 Caster sugar - 1/2 cup (if you dont have caster sugar, just run your regular sugar in the mixie to powder it)
 Wheat flour - 1/2 cup + dessert spoonful
 Fresh grated coconut - 3 dessertspoons (about 30 gms)
 Unroasted cashewnuts - 10 Nos
 Baking powder - 1/2 teaspoon
 Virgin coconut oil - 1/4 cup ( I used the regular oil)
 Egg - 1 large
 Milk- 2 tbsps (this is the only addition I made from the original recipe)
 Cardamom - 4-5 pods

Method:

Place the sugar, coconut, and cashews in the chutney jar of your mixie or the coffee grinder and pulse a few times to powder together. Add the egg, cardamom seeds, and oil and whisk again. Using a flat ladle mix together the baking powder and flour. Pour in the wet mixture and fold in well. Add milk if necessary to form a thick cake batter. Water will be fine too. Preheat oven, pour batter into cupcake moulds (as in the original recipe) or you greased and dusted bundt pan (as in mine) and bake till a tooth pick poked in the centre comes out clear.

Mine got a bit over baked as I left it unattended towards the end for more than 5 minutes. So it wasn't as moist as in the original recipe. So be careful when you do the same.

It was delicious and I had an over load of it!
You just can't stop with a slice or two and would realise the richness of the cake (due to the rich ingredients present in it) only later :)

This is for coconut lovers!
Thank you Dersh, for the cute recipe :)

And this is for you, appa and amma, for your 42nd wedding anniversary! :)

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