How to make Thali Sweet - East Indian Recipe

Traditional Thali Sweet - East Indian Coconut Cake

li refers to a tray. Baked in a tray the thali sweet is a white cake made with fresh coconut, semolina, egg whites. Using more egg whites helps keep the cake fairly white. The ground almond and coconut add to the texture and sweetness of this cake. A must-make Christmas treat during the holidays but often made during traditional East-Indian weddings.
Course Dessert
Cuisine East-Indian, Indian
Keyword Christmas thali sweet, coconut cake, thali sweet
Prep Time 30 minutes
Cook Time 27 minutes
Total Time 57 minutes
Servings 15 servings
Calories 391kcal
Cost $5



  • 9 Egg Whites
  • 4 Egg yolk
  • 300 grams Semolina soji / rawa
  • 1.5 cups Coconut finely ground - about 2 fresh coconuts
  • 300 grams Butter White
  • 50 grams Almond meal ground almonds
  • 400 grams Caster sugar
  • 1 tsp Rose extract


  • Preheat the oven at 160 C/ 320 F
  • Grease and dust 4x9-inch thali
  • Separate the egg whites and egg yolks
  • Cream the white butter with sugar until light and fluffy
  • Add the egg yolks one at a time
  • Followed by the ground almonds and ground coconut.
  • Add the rose extract
  • Whip the egg whites to stiff peaks
  • Fold the egg whites into the batter
  • Divide the batter between the prepared baking thalis and bake for about 15 to 20 minutes
  • Cool completely
  • This thali sweet will keep fresh for 2 days at room temperature or 4 days in the fridge.


Calories: 391kcal | Carbohydrates: 43g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 95mg | Sodium: 177mg | Potassium: 105mg | Fiber: 2g | Sugar: 27g | Vitamin A: 569IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg