Hello, cake lovers! Today, we’re introducing a tropical twist to our baking repertoire with a delicious Coconut Millet Cake. This cake combines the nutty flavor of millet with the rich, creamy taste of coconut, creating a delightful treat that’s perfect for any occasion. Whether you’re serving it for breakfast, a snack, or dessert, this cake is sure to be a hit. Let’s dive into the recipe!

Ingredients:

• Dry Ingredients:
  • 1 cup millet flour
  • 1 cup all-purpose flour (or whole wheat flour)
  • 1 cup granulated sugar (or coconut sugar for a healthier option)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup unsweetened shredded coconut
• Wet Ingredients:
  • 1 cup coconut milk (full-fat for a richer flavor)
  • 1/2 cup coconut oil (melted) or vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup plain yogurt (or dairy-free yogurt)
  • Zest of 1 lime (optional, for a zesty twist)
• Optional Topping:
  • 1/4 cup unsweetened shredded coconut
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan or two 8-inch round cake pans.
2. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the millet flour, all-purpose flour, sugar, baking powder, baking soda, salt, and 1 cup of shredded coconut until well combined.
3. Mix the Wet Ingredients: In another bowl, whisk together the coconut milk, melted coconut oil, eggs, vanilla extract, plain yogurt, and lime zest (if using) until smooth and well blended.
4. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix to keep the cake light and fluffy.
5. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. If you’re using the optional topping, mix the shredded coconut, granulated sugar, and ground cinnamon together and sprinkle it evenly over the batter.
6. Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve your Coconut Millet Cake. Enjoy it plain or with a light dusting of powdered sugar.

Tips and Variations:

• Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend.
• Dairy-Free Version: Use plant-based yogurt.
• Extra Flavor: Add a teaspoon of coconut extract for an even stronger coconut flavor.
• Nutty Addition: Fold in 1/2 cup of chopped nuts, such as almonds or pecans, for added texture and flavor.

This Coconut Millet Cake is a perfect blend of tropical coconut and nutty millet, making it a delicious and wholesome treat for any occasion. Its moist texture and rich flavor will surely make it a favorite in your home. Happy baking!