The twist!! - Coconut Buffy

 Here, I am trying to share the lovely, but twisted, my versions, of recipes (and the stories around it)- that I have been trying to make from here and there.

And that twist in it is my pinch of food crush!!

Try out and then may be share your twist and we can learn more!!



Coconut flour - 138 gms

Baking powder - 1 tsp

Baking soda - 1/2 tsp

Salt - 1/2 tsp

Unsalted butter - 85 gms

Granulated Sugar - 165 gms

Eggs - 2 whites, 1 Yellow

Sour Cream - 60 gms

Vanilla essence - 1 tsp

Coconut milk - 120 ml (Increase it if your batter is hard!)

Coconut Shreds - 40 gms (only if you want the cake to be rich 😎!!)

Note : - Coconut flour absorbs lots of liquid - add more coconut milk if your batter is dry.

Mix all ingredients well, and bake for 40 - 45 minutes at 180.

After it comes out, it will have a cracking top, but it will be extremely soft. So, let it cool. On cooling too it will be very soft and divine 😍.

Top it up with cream cheese frosting.

Unsalted butter - 45 gms

Cream cheese - 112 gms

Icing Sugar - 150 gms

Coconut shreds - 40 gms

Lemon Juice - 1/2 teaspoon. (Lemon juice here is the game changer of  this recipe!)

Mix it with hand blender and spread on your cool down cake. 

Chill and serve. 😈


My notes : 

So, I made this thinking about the light bite, keto cake - but stumbled upon the firang version of our good old Diwali Naariyal Burfi!! And so the name goes - Coconut buffy!! Enjoy!!


Coconut Buffy
Coconut Buffy 


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