Indian bakery style honey cake

Recently, I was just getting nostalgic about my school days at pune. I was around 7 years around that time. There was this tiny cute bakery on my way back from school with full of yummy colourful goodies. Everyday as I walked back home holding my moms fingers, I use to be tempted and craved for each of those yums. This particular pink colour muffins covered with sweetened coconut fascinated me a lot. On some rare occasions, Mom used to buy the goodies. We ate with relish and enjoyed it to the core though if it was today , I wouldn’t have preferred that kind of cake as I know it contained lot of food colour and we did not know the existence of so many varieties at that time!!!

Recipe courtesy – Pepper chilli vanilla

But recently when I was looking at indian bakery style honey cake in many blogs which quite resembles my childhood favourite, I decided to try it at home. My family enjoyed it a lot. Do try it !!It was really delicious with a mixture of delicious flavour burst of the jam and the coconut!

Print Recipe
Indian bakery style honey cake Yum
Course dessert

Prep Time 15 minutes
Cook Time 45 minutes
For the honey soaking syrup
Course dessert
Cuisine indian
Prep Time 15 minutes
Cook Time 45 minutes
For the honey soaking syrup
  1. Preheat the oven to 180c.
  2. Grease and flour a cake pan and keep it ready.
  3. Beat the butter and sugar to a smooth paste.
  4. Add and beat the eggs one at a time till it mixes well with the mixture.
  5. Add the essence.
  6. Mix the flour and baking powder.
  7. Fold in the flour little by little into the wet mixture and mix well simulateneously.
  8. Pour the milk to loosen the mixture.
  9. Pour the mix in the prepared cake pan.
  10. Bake at 180c for 35 to 40 minutes.
  11. Check if the cake is done by inserting a skewer in the center of the cake and it comes out clean.
  12. Allow the cake to cool well before inverting into a plate.
  13. Meanwhile prepare the honey syrup by boiling the water ,sugar and honey for a few minutes till it gets a syrupy consistency. Add the rose water and mix well.
  14. Pour this honey mixture on the cake and allow the cake to soak it well.
  15. Heat the jam till it melts and pour it neatly all over the cake.
  16. Garnish the cake with the dessicated coconut.
  17. Cut into slices and serve.
Recipe Notes


I used cherry jam. But strawberry or raspberry jam or even mixed fruit jam should do well for this cake.

You can use unsweetened dessicated coconut too.

I used very little of jam and coconut on the cake as my family is not too fond of it. But you can use it generously.

Pour the syrup as necessary. You may not need the whole thing. Give the cake sometime to soak the syrup well before serving.

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