Go Back
–+ servings

Eggless Coconut Cake Recipe

Eggless Coconut Cake Recipe with step by step pictures. This is a rich and spongy cake recipe made with freshly grated coconut, all purpose flour, sugar, butter and coconut milk. Fresh coconut is mixed to the cake batter, co the flavor is evenly infused to the cake. This version is a simple tea time coconut cake, for more indulgent cake recipe, you can make this elaborate three layer coconut cake. Learn how to make the best ever eggless coconut cake recipe with instructions.
No ratings yet
Print Pin
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 303kcal

Ingredients

  • 1 cup All Purpose Flour 120 grams
  • 1 cup Sugar 200 grams
  • ½ cup Unsalted Butter 100 grams
  • 1 tsp Vanilla Extract
  • ½ cup Coconut Milk 120 ml
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • 1 tsp Ground Cardamom
  • ½ cup Fresh Coconut grated

Instructions

  • Take 8 inch round baking pan. Line the bottom of the pan with a parchment paper and butter it on all sides generously. Set this aside till use. Preheat the oven to 170 degree C / 340 Degree F.
  • Take freshly garted coconut in a food processor and poulse it for few times till they resembles coarse crumbs. Set aside.
  • Take flour, baking powder and baking soda in a sieve and sift it. Set this aside.
  • Now take butter, sugar and vanilla in a mixing bowl and start beating till it gets creamy. Now add half of the sifted flour along with half of the coconut milk and mix well. Again add all the flour along with the rest of the coconut milk and mix well. Fold in cardamom powder and the ground coconut and mix well.
  • Pour this in the prepared tin and bake it for 35-40 mins until the cake is done. Insert a tooth pick to see if it is done. Let it cool down completely. Invert to a plate and put in the fridge for 15 mins to firm up a little. Now slice and serve.
  • Put the remaining in the fridge, since it contains fresh coconut.

Notes

  • This cake is so soft. But in the freezer for 15 mins or in the fridge for 30 mins and slice it.
  • Line the pan with parchment paper..Since it is so soft and moist, there are chances of falling apart.
  • You could use frozen coconut and canned coconut milk for this.
  • You could add any nuts of your choice.

Serving & Storage

Since this cake has fresh coconut, Store coconut cake in the fridge if you have any leftovers.

Nutrition

Serving: 1g | Calories: 303kcal | Carbohydrates: 38g | Protein: 2g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 126mg | Potassium: 73mg | Fiber: 1g | Sugar: 25g | Vitamin A: 355IU | Vitamin C: 0.4mg | Calcium: 40mg | Iron: 1mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
Join us on FacebookFollow us on Facebook
Share on Facebook