Jackfruit Cake

This simple cake has tropical flavors reminiscent of South India like jackfruit and coconut.

I created this jackfruit cake for my parents who recently visited.

They brought with them a huge jackfruit, mangos, bananas, and a watermelon.

My parents never visit without bringing a bounty of food, especially their favorite tropical ones.

To use up some of the extra jackfruit, I decided to add it to a cake.

I wanted a dessert showcasing the jackfruit and decided that my simple “fruit” cake recipes were easily customizable; just swap out different fruits and/or nuts.

Here are my original versions:

The batter for this cake is made with pureed jackfruit and coconut milk which adds to its sweetness.

Then the top of the cake is covered with chewy pieces of jackfruit and crunchy coconut.

How to Cut Jackfruit

Jackfruit is kind of an acquired taste. People either love it or hate it, there’s no in between! It’s also not the easiest fruit to cut.

Before cutting the jackfruit, make sure the cutting surface is prepped. Line your table or cutting board with newspaper and have some cooking oil on hand.

Then lightly grease your hands with some of the oil. There is a sticky substance inside the jackfruit and the oil helps prevent it from sticking.

Now carefully cut the fruit right through the middle. Be very careful because the oil on your hands might make the knife slippery.

Then remove the fleshy orange pods with a paring knife, and finally the seeds from each one. Set aside 1 1/2 cups of the pods for the cake. The rest can be frozen for later or eaten as is.

How to Make Jackfruit Cake

Preheat the oven to 375 degrees F. Grease a 9-in cake pan and line it with parchment paper.   

In a small bowl, whisk together 1/2 cup each of whole wheat and all-purpose flours, and 1/2 teaspoon each of baking powder, baking soda, and salt.

Then add in 1/2 tsp ground cardamom and 1/4 teaspoon each of ground ginger and nutmeg. Set the flour mixture aside.  

Now use an immersion or regular blender to puree 1/2 cup of coconut milk and 1/2 cup jackfruit pieces. Blend until completely smooth and set aside.

Slice the rest of the jackfruit pods into thin slivers and set aside.

In a medium bowl, beat together 1/4 cup sugar and 1/4 cup oil for 1-2 minutes until mixed well. I used coconut sugar but white or brown sugar is great too. For a true authentic Indian flavor, try jaggery.

My dad has diabetes so I didn’t want to put in too much sweetener, but feel free to use more sugar if desired.

Next, add in 1 egg and some vanilla and beat again until smooth.

Now it’s time to do the creaming method:

  • Add 1/3 of the flour mixture to the sugar-egg mixture and mix until just combined with some bits of flour remaining.
  • Then add 1/2 of the jackfruit pulp, mixing until some liquid still remains.
  • Next add another 1/3 of flour followed by the rest of the pulp. Finally, add the last of the flour and gently fold everything until no flour or milk remain. 

Pour the batter into the prepared pan. Arrange some sliced jackfruit on top and sprinkle dried coconut on top.

Bake for 25-35 minutes until golden brown. Cool in the pan for 10 minutes. Then gently loosen the edges of the cake with a butterknife and carefully slide it out onto a wire rack. Cool the cake for 20-30 minutes before serving.  

For extra texture and coconut flavor, you can stir some grated coconut into the batter. If you use dry coconut, moisten in a little water overnight.

As for the jackfruit, if you don’t want to use fresh, canned may work though I have never tried it.

Also, if you don’t like the texture of jackfruit, I don’t recommend adding any to the top. The pureed amount in the batter adds enough flavor.

This cake is for true fans of jackfruit like my parents. If you are a lover of jackfruit or are new to the fruit, give it a try!

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Jackfruit Cake

Joby’s Test Kitchen
A tropical sweet cake with chewy jackfruit and crunchy coconut.
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine Indian
Servings 8 to 10


  • ½ cup (60g) whole wheat flour
  • ½ cup (60g) all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cardamom
  • tsp ground ginger
  • tsp nutmeg
  • ½ cup (120ml) coconut milk
  • 1 to 1½ cups sliced jackfruit (reserve ½ cup for the batter)
  • ¼ cup (60ml) coconut or light olive oil
  • ¼ cup (48g) sugar (coconut, brown, white, or jaggery)
  • 1 large egg room temp
  • ½ tsp vanilla extract
  • ¼ cup (30g) dry shredded coconut (sweet or unsweetened)


  • Preheat oven to 375℉. Grease a 9-inch cake pan and line with parchment paper.
  • Whisk together flours, baking powder, baking soda, salt, ginger, cardamom, and nutmeg. Set aside.
  • In a measuring cup or container, puree together the coconut milk and ½ cup jackfruit, until smooth. Set aside.
  • Beat sugar and oil for 1-2 minutes until mixed well. Add egg and vanilla, beating again until smooth.
  • Add 1/3 of the flour mixture to the egg, mixing until just combined with some bits of flour remaining. Add ½ of the coconut-jackfruit milk, mixing until some liquid still remains. Add another ⅓ of the flour followed by the rest of the milk. Stir in the final amount of flour and gently fold everything until no flour or milk remain.
  • Pour batter into pan. Arrange sliced jackfruit on top of batter. Sprinkle the remaining coconut on top.
  • Bake 25-35 minutes till golden brown. Cool in pan 10min. Gently loosen the edges of the cake and carefully slide it onto a wire rack. Cool 20-30 minutes before serving.


For extra texture and coconut flavor, stir grated coconut into the batter. If using unsweetened coconut, soak in a little water overnight so it becomes moist.
Though I have never tried or used canned jackfruit, I’m sure it will work in this recipe. Also, if you don’t like the texture of jackfruit, do not add any to the top. The pureed amount in the batter is enough.
Keyword cake, coconut, jackfruit, Kerala

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