Coconut and Rose Syrup Bundt Cake - #BundtBakers
I love my post title for today, yeah, i can smell the flavors as i say the name. hmmm, my kitchen smells roses for the past 1 week. Oh yes, since i noted down the title, i was thinking what strange flavors should i bake. Suddenly i remembered a packet of roses i got from Global Village last year, from the yemeni pavilion. No second thought, i wanted to bake something with rose syrup. Made the rose syrup last week, and from that time, whenever i open the refrigerator all i smell is roses.
After experimenting with Barley flour for #BreadBakers this month, i wanted to another bake with the same flour. So first i baked half the quantity as two big muffins last week. Voila, it was a hit. Loved the flavors and combination of coconut and roses. Yesterday i baked them again with plain flour, the only difference is the color, the barley flour cake was a bit a dark in color, taste wise, both were excellent.
A big hug to this month's host June Burns of Philosophy and Cake for challenging us with this such a great theme Strange but good-weird flavor combinations, loved it to the core.
Ingredients
1 cup All purpose flour/Barley Flour/50:50 of both the flours
½ teaspoon baking soda
½ cup Buttermilk
½ cup Rose syrup (homemade)
½ cup Oil
¼ cup desiccated coconut, slightly toasted + 1 teaspoon for garnish
Note : No Sugar used, since the homemade rose syrup is sweet enough for the cake.
Note : No Sugar used, since the homemade rose syrup is sweet enough for the cake.
For the glaze
⅓ cup of Caster sugar
2-3 tablespoon of Rose Syrup (homemade)
1 tablespoon water
Method
- Take Buttermilk in a measuring jug, add baking soda to it. Whisk well to dissolve and let it stand for 10 minutes. It will rise a bit and become airy and light. Now take rose syrup and oil in another mug, stir well to combine.
- If using combination of flours, then sift them well thrice, or else sift the flour once or use a balloon whisk and whisk well.
- To this flour, add dessicated coconut and whisk well. Now slowly, add the buttermilk and rose syrup-oil mixture to this. Combine using a spatula.
- While mixing, do so lightly and also in one direction. Remember this is a cake batter and not idly/dosa/pancake batter where you stir vigorously on all directions 🙂 Be genteel!!!
- Grease your bundt pan, i used my mini bundt pan for baking this beauty. Pour the batter till ¾ th of the pan. I got about 2-3 tablespoon of batter excess, which i baked into a muffin. Tap the pan for the batter to settle well.
- Preheat the oven to 170C, bake the bundt for about 40-45 minutes. The muffin took just 25 minutes to bake.
- Remove the pan from the oven, let it cool for 5 minutes, run a blunt knife around the cake, remove it onto a wire rack. Let it cool completely.
For the Glaze
- Mix together sugar, rose syrup and water together to get a thick pour-able glaze. Spread on the cake and sprinkle some toasted coconut. Cut and serve.
#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board. We take turns hosting each month and choosing the theme or ingredient.
Updated links for all of our past events and more information about BundtBakers can be found on our homepage.
Here is the list of Strange but good- weird flavor combinations we baked
- Banana Bacon Bundt Cake by Liv For Cake
- Beet and Beer Red Velvet Bundt Cake by I Sugar Coat It
- Beet and Blood Orange Bundt Cake by Brooklyn Homemaker
- Black Pepper and Red Wine Bundt Cake by Passion Kneaded
- Caramelized Pineapple Blue Cheese Corncake Bundt by Food Lust People Love
- Chocolate Banana Bacon Bundt Cake by The Freshman Cook
- Chocolate Lemon Bundt Cake by I Bake He Shoots
- Chocolate Liquorice Bundt Cake by Baking in Pyjamas
- Chocolate Potato Bundt Cake with Strawberry Glaze by Magnolia Days
- Chocolate Tomato Soup Bundt Cake by SpiceRoots
- Coconut and Rose Syrup Bundt Cake by I Camp In My Kitchen
- Coconut, Cardamom, and Orange Cake by Baking Yummies
- Dark Chocolate Beet Cake by All That's Left Are The Crumbs
- Dark Chocolate Stout Bundt by Living the Gourmet
- Junk Food Bundt Cake by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
- Lemon Rosemary Bundt by A Day in the Life on the Farm
- Lovely Fields Bundt Cake by Los Chatos Chefs
- Mini Mayonnaise and Chocolate Bundt Cakes by I Love Bundt Cakes
- Olive Oil Rosemary Bundt Cake by Tartacadabra
- Orange Bourbon Rosemary Bundt Cake by The Spiced Life
- Peanut Butter Sour Cream Bundt Cake by Basic N Delicious
- Six Flavor Bundt by Making Miracles
- Sweet Potato and Marshmallow Bundt by Jane's Adventures in Dinner
- Triple Rum Black Pepper Bundt Cake by How to Philosophize with Cake
I can imagine how your kitchen must have smelled so tropical and floral when baking this cake. How wonderful!
beautiful and lovely combo
What an aromatic and delicious flavor combo!
Oh! Now I HAVE to bake something with rose syrup. My kitchen needs this perfume.
Oh Priyava, your kitchen must have smelled soooo good! Love the rose flavour (normally I combine it with chocolate 😉 ) and your way of adding coco... sounds like coming to the One Thousand and One nights stories 🙂 Really beautiful cake!
I love the coconut in the desserts, and I think that rose syrup it´s a great ingredient to mix with it!!
This cake sounds absolutely heavenly! When I was thinking of flavors to use this month rose water was one of my first ideas but I decided to go another way.
Your cake sounds absolutely wonderful! When I was coming up with ideas for my cake this month rose water was one of the first flavors that came to mind.
What an elegant pairing! I think this just sounds absolutely lovely...and I would love to try it sometime soon! 🙂
I want my kitchen to smell like roses every time I open the refrigerator. What a lovey cake.
I love coconut n rose syrup flavour cake, nice recipe priya
tempting
What a gorgeous cake! I love using rose in baking, it's such a delightfully elegant flavor. Coconut sounds like a wonderful pairing 🙂
I've baked with these flavours before and loved them. Never found them strange though. Your cake looks very nice. Laura@ Baking in Pyjamas
I have bottled rose syrup but I can only imagine how wonderful homemade must be. I love the two flavors that you combined to make your bundt and it looks amazing.
Such a beautiful cake! I have used rose syrup when making whipped cream and I really liked it. I bet it tastes fantastic in and on your cake!
This cake is beautiful and sounds delicious! I love the addition of rose in it.
you've inspired me to bake with rose syrup. thank you, my dear.