Coconut Layered Cake for Eid 2017

Tomorrow is the joyous celebration of Eid, a day that marks the end of a month of fasting doing good. While we will continue to try our best throughout the year, for me, this time is bittersweet- saying farewell to the blessed month of Ramadan, while still being very excited for the Eid celebration. To mark this occasion, I made my family a beautiful coconut layered cake for Eid 2017.

Coconut flavors are a favorite for both my mom and me, and most people in our family generally like it. I chose to make the recipe from scratch and it turned out to be incredibly soft and luscious, especially with the addition of the coconut cream cheese frosting.

What makes this cake amazing is that it didn’t require a coconut extract. Instead, it got the flavors subtly from coconut oil, coconut flour, and full fat coconut milk. You can imagine how this cake turned out to be moist and melt in your mouth because of all those yummy ingredients.

The frosting is a simple half butter and half cream cheese combo which goes very well with the coconut flavors of the cake. My sister over at @rafikisweets helped me to decorate and assemble the cake. We chose to keep things simple and rustic with toasted coconut and piped rosettes using leftover frosting.

Everything for the details of this amazing coconut layered cake for Eid 2017 is shared below. I wish you all a very happy Eid. Thanks so much for all the amazing support you’ve given me in this food blogging journey of mine!

For the layered coconut cake- followed recipe exactly as is (I used gram measurement, but it provides cups/spoons measurements as well)- Serious Eats Coconut Cake. Instead of using 8-inch pans, I opted for three 9-inch pans.

I used only the cake recipe. For the frosting recipe, this is the AllRecipes one that I used for the frosting and filling in between each layer.

I bought the cake topper from Hafsa Creates on Etsy.

Flowers, background, etc. are all courtesy of my parents’ beautiful garden. <3

For more Eid friendly desserts, check out my Chai spiced cookies, mango delight trifle cups, and creamy raspberry coconut popsicles!

Layered Mango Delight Trifle Cups

Eid dessert #3 is here to present itself today! These layered mango delight trifle cups are so simple to make, you won’t believe it. Better yet, they taste so light and delicious that it’s a crowd pleasing dessert for sure. Be sure to check out last year’s mango panna cotta for more mango fun!



Light, fruity, creamy, and just the right balance of textures makes this trifle dessert absolutely perfect. It’s just right for summer time or lunch desserts, and I’m super excited to have this for our Eid get together.



I love the idea of individual serving cups because that way, each portion has a good amount of each component of the dessert. Soft pound cake, fruity mango jelly, freshly cut mango, and a creamy “mousse” make up this yummy dessert. I love taking advantage of mango season and this dessert showcases the sweet and flavorful mango just perfectly.


Although it sounds like there are a lot of parts to these layered mango delight trifle cups, they’re all very simple and easy to assemble. You can, of course, layer everything in one big trifle bowl- that’d make your job even easier! Read on for this easy to follow recipe.

Layered Mango Delight Trifle Cups

Category: dessert

Yield: 8-12

Layered Mango Delight Trifle Cups

A fun, easy, refreshing and light summer dessert.


  • 1 packet mango jelly
  • 1 pound cake, store bought
  • 1 can mango pulp, 32 oz
  • 1 container whipped topping, 16 oz
  • 4-5 mangos, peeled and diced
  • 1/2 can condensed milk
  • mint for garnish


  1. Prepare the mango jelly according to instructions and set aside; cool to room temperature.
  2. Cut the pound cake into small pieces and set aside.
  3. Prepare the mousse mixture: combine the whipped topping, 1/2 can condensed milk, half the fresh mangos, and half the mango can pulp. Stir gently and set aside.
  4. Layer the desserts: place pound cake at bottom of dish(les), drizzle the remaining mango pulp on top, then mango jelly, followed by the mousse mixture, and finally the freshly chopped mangos.
  5. Garnish with mint.


Mango jelly and mango pulp can be found in any Southeast Asian or Arab market. Pound cake and whipped topping found in freezer section. Dessert cups can be found in any dollar tree store.

Eid Chai Spiced Cookies

Welcome to Day #2 of my Eid dessert countdown! My last post on my creamy raspberry coconut popsicles received great feedback- if you haven’t seen it, check it out here. Today, I’m sharing with you these lightly spiced sugar cookies- my Eid chai spiced cookies. These are seriously amazing- kind of like a sugar cookie mixed with a snickerdoodle. The addition of yummy chai spices make this cookie absolutely delicious!



Now, these are wonderful for two reasons- one, they’re a cut-out cookie so it’s perfect for trying out with cute cookie cutters (I’ll tell more about the ones in just a bit). Secondly, these cookies have just the perfect amount of spice in them- cardamom, cinnamon, and a hint of clove. It takes a regular sugar cookie to a completely new level.


Although I made these cookies a few days before Eid, I’m afraid I may have to make another batch because we just can’t stop sneaking one cookie here and there! These cookies are slightly soft, a little chewy, and perfect with a cup of tea after Eid prayers.


I love the concept of some kind of cookie or biscuit for Eid day. Traditionally, in Urdu, this Eid is called “meethi Eid”, “Sweet Eid”. It’s common to have desserts to celebrate the end of Ramadan and a month of fasting. Having these sweet cookies with the perfect balance of spice is a perfect way to begin the celebration of Eid.



For those who will ask, I used two cookie cutters from With A Spin, a home design brand that sells Islamic inspired products. I used the crescent shape to symbolize the sighting of the new moon. I also used the minaret/masjid cutter for the cute mini masjid cookies. Both turned out super cute!


Read on to see how you can make these super easy, delectable Eid chai spiced cookies for your family too.


Eid Chai Spiced Cookies

Category: dessert

Yield: 25-30 cookies

Eid Chai Spiced Cookies

Lightly Chai spiced cookies perfect for an Eid celebration.


  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1/2 tsp vanilla extract
  • 2 eggs
  • 2 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon, ground
  • 1/8 tsp cardamom powder
  • Pinch of ground clove


  1. Cream the butter and sugar for a minute with an electric mixer.
  2. Add the eggs and vanilla. Mix thoroughly.
  3. Stir in the flour, spices, baking powder, and salt. Mix well.
  4. Wrap the dough in cling wrap and refrigerate for an hour or overnight.
  5. When ready, preheat the oven to 400 degrees.
  6. Roll out the dough to 1/4 in thick and use cookie cutters to cut out shapes.
  7. Place on baking tray and bake for 6-8 minutes until golden brown on bottom. They will stay lightly colored on the top.
  8. Cool and frost as needed. Serve within a few days to maintain freshness and best taste.


Glaze recipe: 1 cup powdered sugar, 2 tsp milk, 2 tsp corn syrup, 1/2 tsp vanilla or almond extract. Whisk together until smooth. Use with a piping bag or drizzle with a spoon.


This recipe is also added to “Eid Eats 2017”, courtesy of the amazing ladies behind the blogs Chocolate and Chilies / My Ninja Naan. Check out the rest of the entries using #EidEats2017.

For more cookie love, check out cardamom shortbread cookies here or  white chocolate macadamia nut cookies here.

Creamy Raspberry Coconut Popsicles

Ramadan days are flying by, and that means time for Eid prep! This week I’m sharing a few fun and easy dessert recipes that you can easily make in time for your friends and family for the joyous celebration of Eid. Be on the lookout for super yummy recipes including today’s creamy raspberry coconut popsicles, chai spiced cookies, mango mousse trifle, cappuccino hazelnut cupcakes, and finally, a decadent layered coconut cake!

I’m excited to share these recipes- for our family, desserts are a huge must for celebrating Eid. Usually, we do traditional desserts like baklava or kheer (rice pudding). This year, I wanted to simplify things a little and switch it up with a variety of desserts.

Today’s creamy raspberry coconut popsicles are perfect for this heat. They’re a fun treat for post-Eid prayers. And trust me when I say this, both kids and adults will love them.

I love this recipe because it’s pretty much refined-sugar free, made with clean ingredients and is dairy free too if you are into that sort of thing. I sweetened these creamy raspberry coconut popsicles using maple syrup and some coconut sugar. The natural sweetness of coconut milk and the sweet/tart combo of the raspberries made a fantastic combination.

This was my first “cold dessert” post, and I have to say…it was pretty challenging timing the pictures with the melting of the popsicles. The recipe turned out great and I’ll definitely be making these again. My 2-year old loved them, by the way. They’ll make a great treat on Eid day or any other summer day!

Read on for the full recipe!

Creamy Coconut Raspberry Popsicles

20 minutes

20 minutes

Category: dessert

Yield: 6

Slightly sweet, creamy and tart popsicles to satisfy a sweet tooth on a hot day.


  • 1 can coconut milk, full fat
  • 3/4 cup frozen raspberries, slightly thawed
  • 1/4-1/2 cup maple syrup
  • 1/2 tsp vanilla extract


  1. Shake the can of coconut milk before opening. Stir in maple syrup (I used a little over 1/4 cup) and the vanilla extract. Set aside.
  2. Blend the raspberries in a blender until pureed. You may strain this to remove the seeds if you wish. Add 2-3 tbsp maple syrup to slightly sweeten (this is optional).
  3. In popsicle molds, divide the raspberry puree evenly. Add the coconut milk evenly on top of the puree.
  4. Freeze for at least 5-6 hours before serving.


For a creamier popsicle, stir together both the coconut milk and raspberry puree. For a swirled look, follow the directions above.

Creamy Shrimp Alfredo

With the start of Ramadan 2017, I’ve been busy trying to get things in order. I’ve been taking a {long} break but I’m here to share a plethora of delicious tried and true recipes. Lately, my family has been enjoying comfort foods, like this creamy shrimp alfredo I am sharing with you today. These comfort foods tend to be easy, simple to follow recipes that result in extra yumminess.

In Ramadan, as many of you know, Muslims fast from sunup to sundown. This means approximately 16-18 hour fasts with no food, drink, or even water. While it teaches self-control, it also teaches patience, gratitude, and encourages one to develop their character.



This Ramadan,  comforting foods is a must, while the typical elaborate meal of fruit, fried appetizers, and multiple dishes is not so common in our home. To be honest, I enjoy the simplicity of this. That’s why I’m sharing our family favorite, this creamy shrimp alfredo recipe that will satisfy a long day of fasting (or any hungry person, really).


In this special month, I ask that you keep my family in your prayers! Have a blessed Ramadan. XO

Keep scrolling for more pics and the full recipe!


Want more delicious pasta recipes?

Try my cajun shrimp pasta for an awesome blend of spices.

Or try my chicken fajita pasta for a fusion dish that’s a family favorite!

Creamy Shrimp Alfredo

10 minutes

30 minutes

40 minutes

Category: entree

Cuisine: Italian American

Yield: 4-6 people

Creamy Shrimp Alfredo

A slightly spicy take on the classic creamy shrimp alfredo.


  • 1 lb spaghetti or fettuccine noodles
  • 1/2 lb shrimp, peeled and cleaned
  • 1 pint heavy cream
  • 1/2 cup Parmesan cheese
  • Salt to taste (1 to 1.5 tsp)
  • Black pepper, 1/2 tsp
  • 1/4 tsp red chili flakes
  • 1/2 tsp dried parsley
  • 3 tbsp butter, divided (1 tbsp for shrimp, 2 tbsp for sauce)
  • 4-5 cloves garlic, crushed or minced


  1. Boil the noodles according to package directions.
  2. In a pan, melt the butter and add the shrimp, 1/4 tsp of salt, 1/2 tsp black pepper, and the 1/4 tsp of red chili flakes. Cook shrimp until pink. Remove onto a plate.
  3. In the same pan, add the rest of butter, and the crushed garlic. Saute for 1 minute, until fragrant.
  4. Add the heavy cream, salt, and parsley flakes. Heat the cream mixture until simmering. Cook for 5 min on medium low until slightly thickened. Add the Parmesan cheese and stir. Remove from heat.
  5. Mix the cooked noodles into the sauce and top with the cooked shrimp, or serve each item separately.


For low fat, use 1/2 cup heavy cream and 1.5 cups of regular milk. Use 1/2 tsp flour to thicken during the garlic sauteing stage. For extra spiciness, add 1/4 tsp of red chili flakes to the sauce. For extra goodness, saute 1 cup sliced mushrooms in butter and add to sauce.