Prepare the baking tin by greasing and placing a parchment paper.
Grease the paper too with oil and spread the grated jaggery on it.
Now place the pieces of jack fruit on the jaggery crumbs. Keep it aside.
Sieve the whole wheat flour, dried jackfruit flour, baking soda, baking powder, and salt twice so that everything is thoroughly mixed.
Now make a pulp of the jackfruit carpels with 1/4 cup of coconut milk.
Next mix together this pulp, the remaining coconut milk, oil, jaggery syrup and vanilla essence and whisk together.
Add grated coconut to this mixture. And mix.
Next slowly add the dry ingredients in small porions to the wet mixture and fold gently, until everything is mixed.
Preheat the oven to 180 degree centigrade.
Pour the batter into the already prepared cake tin.
Bake for 45 minutes.
Let it cool for at least 45-60 minutes. Now flip the tin on a flat plate carefully.
Remove the parchment paper and enjoy your delicious and flovoursome cake bites.
You may garnish with dried coconut flakes (using whipped coconut milk cream) and cashew nuts.
