Coconut Kalakand Cake — a super quick, innovative twist to the classic Indian sweet kalakand, this cake has a layer of fresh strawberries between homemade coconut kalakand. Garnished with coconut flakes, colorful fruits, and pistachios, there’s no better dessert to share with your family!
HOW TO MAKE COCONUT KALAKAND CAKE:
- Cook Paneer & Coconut Milk! In a heavy-bottomed pot, heat your paneer (make sure to grate it if store-bought), and coconut milk on low-medium heat. Let the milk simmer and evaporate until the mixture thickens, approximately 7-10 minutes.
- Prepare Kalakand Mixture! Add in your condensed milk, saffron, pistachio, and salt. Mix gently and simmer on low-medium heat for 5 minutes until the mixture starts coming together and starts releasing from the pan. Transfer it into a bowl and let it cool for 8 -10 minutes. Make sure that the mixture is not dry.
- Layer the Cake! Grease a 5” round cake pan with unsalted butter or ghee and add in half your kalakand mixture, flattening gently with the back of a spatula. Add in your layer of strawberries (or whichever seasonal fruit), making sure not to press down because it will release a lot of moisture. Top it off with the rest of your kalakand mixture, flattening gently with a spatula.
- Cover & Chill! Cover and chill in the fridge for up to an hour.
- Garnish & Enjoy! Remove the coconut kalakand cake from the fridge and decorate with your choice of fruits, coconut flakes, pistachios, mint, edible flowers, and glaze with honey. Enjoy!
Coconut Kalakand Cake — a super quick, innovative twist to the classic Indian sweet kalakand, this cake is has a layer of fresh strawberries between homemade coconut kalakand. Garnished with coconut flakes, colorful fruit, and pistachios, there’s no better treat to share with your family!
- 2 cups paneer , homemade or store-bought
- 1 ½ cup coconut milk
- 1/2 cup milk
- 1/2 cup condensed milk
- 1 tsp cardamom powder
- pinch saffron
- pinch salt
- 2 tbsp pistachio
- 4-6 strawberries , or any seasonal fruit, finely chopped
- mixed fruits
- dried coconut flakes
- crushed pistachio
- cardamom powder
- edible foil
- mint leaves
- edible flowers
- honey , or orange marmalade, to glaze fruits
-
In a heavy-bottomed pot, heat your paneer (make sure to grate it if store-bought), and coconut milk on low-medium heat. Let the milk simmer and evaporate until the mixture thickens, approximately 7-10 minutes.
-
Add in your condensed milk, saffron, pistachio, and salt. Mix gently and simmer on low-medium heat for 5 minutes until the mixture starts coming together and starts releasing from the pan. Transfer it into a bowl and let it cool for 8-10 minutes. Make sure that the mixture is not dry.
-
Grease a 5” round cake pan with unsalted butter or ghee and add in half your kalakand mixture, flattening gently with the back of a spatula. Add in your layer of strawberries (or whichever seasonal fruit), making sure not to press down because it will release a lot of moisture. Top it off with the rest of your kalakand mixture, flattening gently with a spatula.
-
Cover and chill in the fridge for up to an hour.
-
Remove the coconut kalakand cake from the fridge and decorate with your choice of fruits, coconut flakes, pistachios, mint, edible flowers, and glaze with honey. Enjoy!
- If you don't want to use coconut milk then use regular milk instead.
- I have kept the sweetness on the lighter side, but you can adjust the sweetness with condensed milk as per your taste.
Subscribe to my YouTube Channel for step-by-step videos.
DID YOU MAKE THIS RECIPE?
Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.
I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on 
and share your creation with me!
Beautiful presentation
Loved the colors. It would be easier if you could please post a video for the same
Hi Sonia, please see the how-to video for my Mango Kalakand Cake – https://naturallynidhi.com/mango-kalakand-cake/
Please upload video ! How do you glaze fruits
To glaze the fruits after decorating them on the cake, just brush them with honey or orange marmalade – this will give a shine to the fruits and prevent them from turning black/brown. If the honey or marmalade is too thick then warm them in a microwave for 5 seconds to get the right consistency for brushing.
I don’t have a video for this recipe, but you can watch the video for my Mango Kalakand Cake – https://naturallynidhi.com/mango-kalakand-cake/