-¾ cup (200 grams) curd / yogurt

-1 cup (230 grams) sugar

-¾ cup (135 grams) oil

-1 tsp vanilla extract

-2 cup (330 grams) All purpose flour

-¼ tsp baking soda

-1 tsp baking powder

-½ cup (120 grams) milk, if required

Honey syrup:

-2 tbsp sugar

-¼ cup water

-¼ cup honey

Jam mixture:

-½ cup strawberry jam

-1 tbsp honey


Firstly, in large mixing bowl take ¾ cup curd, 1 cup sugar, ¾ cup oil and 1 tsp vanilla extract.

Mix well with the help of whisk for 5 minutes.

Sieve 2 cup all purpose flour, ¼ tsp baking soda and 1 tsp baking powder.

Mix well using cut and fold method.

Add ¼ to ½ cup milk if required and mix well forming thick flowing consistency batter.

Transfer the cake batter into the square cake mould (width: 7 inch, height: 2 inch, length: 9 inch). make sure to grease the mould with butter to avoid sticking and line butter paper at bottom of the tray.

Preheat the oven. bake the cake 356 degrees fahrenheit or 180 degree celsius for 40 minutes, or bake till the toothpick inserted comes out clean. cool the cake completely.

Poke the cake with a toothpick or fork making holes, keep aside.

Prepare the honey syrup by dissolving 2 tbsp sugar in ¼ cup water. boil the sugar syrup for 2 minutes, when the sugar syrup is warm, add ¼ cup honey and mix well.

Pour the prepared honey syrup over the cake and allow to seep into the cake. keep aside.

Further prepare jam mixture my taking ½ cup strawberry jam and 1 tbsp honey in a pan. mix well, now spread a generous amount of jam mixture over cake and level out.

Sprinkle 2 tbsp of desiccated coconut over cake.