Jalebi inspired cake
Indian fusion coconut jalebi cake or cupcakes made with a few shortcuts! Jalebi is a very popular traditional Indian dessert. It is essentially a swirly fried dough that is soaked in a saffron based syrup. This jalebi cake recipe takes the flavor profile using saffron and adds in some coconut which plays well with saffron.
Note: As outlined below, you can either use a boxed mix or I have linked by Eggless Vanilla Cupcake recipe here.
Shortcuts for this recipe
Keys to making this easy are: instant pudding mix, boxed cake mix and sweetened condensed milk that quickly whips up into frosting.
What is the process?
- Make instant vanilla pudding – add in saffron
- Make cupcakes – add in coconut cream and shredded coconut
- Core cupcakes and fill with saffron pudding
- Frost cupcakes and top with jalebis (mine were store-bought!) Update: Since I posted this recipe, I have added two jalebi recipes which are linked above and in the recipe card if you would like to make the toppers at home.
Making the Jalebi cake
If you prefer to make the cake from scratch use my Eggless Vanilla Cupcake recipe.
If you are looking for an eggless cake mix to use, I prefer Cherrybrook Kitchen cake mix.
Coconut Jalebi Cupcakes
- Mixing bowl
- Cupcake pan
- Cupcake liners
- 1 package yellow cake mix or my vanilla cupcake recipe https://someindiangirl.com/eggless-vanilla-cupcake-recipe/
- 1/2 cup shredded coconut flakes
- 3 tbsp coconut cream
- 7.4 oz condensed coconut milk 1 can
- 3.5 oz package vanilla pudding
- 2-3 pinches of saffron ground
- 1/2 cup toasted coconut flakes
- Make pudding according to instant pudding instructions. Take a small portion of the liquid needed for pudding and let saffron sit a few minutes so it blooms. Then add to instant pudding mix and fold mix thoroughly. Put in fridge to set.
- Pour cake mix in bowl. Add in 3 tbsp coconut cream and coconut flakes. Mix batter according to instructions. Pour mix into molds and bake. Once done, let cool completely.
- Use either hand mixer or mixing stand to whip sweetened coconut condensed milk. Whip until fluffy like frosting. Pour into piping bag with piping tip attached. Put in fridge if not using right away.
- Once pudding is set and cupcakes have cooled user a corer to core cupcakes in center. Add in a tbsp or two of pudding in center. And close off with tip of cored center.
- Using piping bag to frost cupcakes. Sprinkle toasted coconut flakes on top and add jalebi as topper (optional)