Beet Cake with Cardamom and Coconut

Boiled beets fold directly into an all-purpose flour batter, producing a soft, moist cake that's fragrant with cardamom and sweetened coconut — a riff on the Burmese semolina cake (sanwin makin) tradition. The beets replace some of the liquid and add a deep ruby color and gentle earthiness that plays beautifully against the warm spice.

Ingredients

• boiled beets, peeled and roughly chopped – 2 medium (about 1 cup chopped)
• unsalted butter, melted, plus extra for the pan – 6 tablespoons
• granulated sugar – ¾ cup
• large eggs – 3
• full-fat coconut milk – ½ cup
• fresh lemon juice – 1 tablespoon
• all-purpose flour – 1¼ cups
• ground cardamom – 1 teaspoon
• baking powder – 1 teaspoon
• fine salt – ¼ teaspoon

• unsweetened shredded coconut – ⅓ cup
• granulated sugar – 1 tablespoon

Instructions

1. Preheat the oven to 350°F / 175°C (convection: 325°F / 165°C). Butter an 8-inch square or 9-inch round baking pan and line the bottom with parchment.
2. Combine the chopped beets, coconut milk, and lemon juice in a blender or food processor and purée until completely smooth, about 1 full minute. The mixture should look like a thick, deep-magenta smoothie. Set aside.
3. In a large bowl, whisk together the melted butter and sugar until combined, about 30 seconds. Add the eggs one at a time, whisking well after each addition, until the mixture is pale and slightly thickened.
4. Pour the beet-coconut purée into the egg mixture and whisk to combine.
5. Add the flour, cardamom, baking powder, and salt to the bowl. Fold with a spatula until just combined and no dry streaks remain — do not overmix. There is no need to rest the batter; proceed immediately to the next step.
6. While the batter is ready, toss the shredded coconut and sugar together in a small bowl.
7. Pour the batter into the prepared pan and smooth the top. Scatter the coconut topping evenly over the surface, pressing it gently so it adheres.
8. Bake for 35–40 minutes, until the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake will feel firm at the edges and just barely springy in the center. Cool in the pan for 15 minutes before turning out onto a rack. Serve warm or at room temperature.