Coconut Cake, Eggless Coconut Sponge Cake
by Tarla Dalal
coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut | with 40 amazing images.
coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut is an extraordinary sponge cake which can be made when you are bored of regular chocolate and vanilla sponge cake. Learn how to make nariyal ka cake.
To make coconut cake, combine the plain flour, baking powder and baking soda in a deep bowl, mix well and keep aside. Combine the butter and sugar in a deep bowl and mix well till it is smooth and light using a spatula. Add the plain flour mixture gradually and fold gently. Add the coconut milk gradually and mix well using a spatula. Add the desiccated coconut and mix gently, using a spatula. Pour the batter into a greased and dusted 175 mm. (7”) diameter aluminium tin. Tap it slightly to even out the mixture. Bake it in a pre-heated oven at 180°c (360°f) for 20 to 25 minutes. Keep aside to cool slightly. Demould the cake, cut it into 6 equal wedges and serve.
Like a breeze that caresses you atop a hill, the mellow flavour of coconut revitalises your palate when you bite into this unique eggless coconut sponge cake.
The soothing touch of coconut is unmistakable as both coconut milk and desiccated coconut are used. This is a soft and succulent sponge cake with a deep-seated flavour and mild crunch, which makes this coconut cake with desiccated coconut a wonderful accompaniment to tea.
While you may serve it a while after baking, nariyal ka cake tastes especially great when slightly warm. You can also try other recipes like Coconut Toffee or Coconut Ball Cookies.
Enjoy coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut | with step by step photos.
Coconut Cake, Eggless Coconut Sponge Cake recipe - How to make Coconut Cake, Eggless Coconut Sponge Cake
Preparation Time: Baking Time: 20 to 25 minutes Baking Temperature: 180°C (360°F) Cooking Time: Total Time:
Makes 1 cake (6 wedges)
For Coconut Cake
1/2 cup coconut milk (nariyal ka doodh)
1/2 cup desiccated coconut
1 cup plain flour (maida)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup soft butter
1/2 cup powdered sugar
For coconut cake
- For coconut cake
- To make {span class="bold1"}coconut cake{/span}, combine the plain flour, baking powder and baking soda in a deep bowl, mix well and keep aside.
- Combine the butter and sugar in a deep bowl and mix well till it is smooth and light using a spatula.
- Add the plain flour mixture gradually and fold gently.
- Add the coconut milk gradually and mix well using a spatula.
- Add the desiccated coconut and mix gently, using a spatula.
- Pour the batter into a greased and dusted 175 mm. (7”) diameter aluminium tin.
- Tap it slightly to even out the mixture.
- Bake it in a pre-heated oven at 180°c (360°f) for 20 to 25 minutes. Keep aside to cool slightly.
- Demould the {span class="bold1"}coconut cake{/span}, cut it into 6 equal wedges and serve.
Coconut Cake Recipe Video by Tarla Dalal
If you like coconut cake
-
If you like coconut cake, then also try other similar recipes like
- mango cake recipe | eggless mango cake | Indian mango sponge cake | easy mango cake | with 24 amazing images.
- no bake oreo cheesecake recipe | easy Indian no bake oreo cheesecake | vanilla oreo cheesecake | simple no bake oreo cheesecake with whipped cream | with 21 amazing images.
- eggless vegan chocolate cake | vegan chocolate cake | rich vegan choco cake with 20 amazing images.
What is coconut cake made of?
- Coconut cake is made of 1/2 cup coconut milk (nariyal ka doodh), 1/2 cup desiccated coconut, 1 cup plain flour (maida), 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 cup soft butter and 1/2 cup powdered sugar.
How to make coconut milk, nariyal ka doodh
-
To prepare coconut milk | Indian style homemade coconut milk | healthy coconut milk | break open a fresh coconut and using a traditional manual grater grate the white flesh and transfer to a mixer jar.
-
Add 1 cup of warm water in a mixer. Warm water helps in softening the coconut.
-
Blend till smooth.
-
Place a damp muslin cloth on a deep bowl.
-
Strain the blended coconut milk through the damp muslin cloth.
-
Squeeze homemade coconut milk with your hands. This thick coconut milk is called 1st extract and can be used to make curries. Similarly, you can make other vegan products like almond milk, Homemade oat milk, tofu and soya curds.
-
Coconut milk is ready.
How to make the batter of coconut cake
-
To make the batter of coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut, add 1 cup plain flour (maida) in a deep bowl.
-
Add 1/2 tsp baking powder.
-
Add 1/2 tsp baking soda.
-
Mix well and keep aside.
-
In another bowl, add 1/2 cup soft butter. Ensure the butter is soft and at room temperature.
-
Add 1/2 cup powdered sugar. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use.
-
Mix well till it is smooth and light using a spatula. This will take around 2 to 3 minutes.
- After mixing the mixture will turn light and fluffy.
-
Add the plain flour mixture gradually. This means that you add a part of the mixture each time.
-
Fold gently using a spatula.
- Add more of the flour mixture and again fold gently.
-
Add 1/2 cup coconut milk (nariyal ka doodh) gradually too. Add half the coconut milk first.
-
Mix well using a spatula.
-
Add the remaining coconut milk.
-
Again mix well with a spatula. The mixture should be free of lumps.
-
Add 1/2 cup desiccated coconut. We do not recommend the use of grated coconut in this recipe.
-
Mix gently, using a spatula. The batter is ready.
How to grease and dust cake tin
-
First, lets prepare the tin first for the Eggless Vanilla Sponge Cake. For that take a 175 mm. (7”) cake tin. Grease it well with melted butter.
-
Dust it with plain flour. Spread the flour all across the tin by shaking it.
-
Remove the excess flour. Flouring the tin is important because it will prevent the butter from getting mixed into the cake batter.
How to make coconut cake
-
To make coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut, take a greased and dusted aluminium cake tin of 175 mm. (7”) diameter.
-
Pour the batter into the greased and dusted tin.
-
Tap it slightly to even out the mixture.
-
Bake it in a pre-heated oven at 180°C (360°F) for 20 to 25 minutes. Keep aside to cool slightly. Cooling is necessary so the cake demoulds well.
- Loosen the edges of the coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut using a knife.
-
Invert the tin on a board or a plate. Separate the cake from the tin.
- Cut it into 6 equal wedges.
-
Serve coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut.
Tips for coconut cake
-
Add the plain flour mixture and coconut milk gradually. This ensures the perfect mixing of ingredients.
-
Use baking powder from a packet which is unopened or recently opened for best fluffy cake.
-
If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use.
-
Use desiccated coconut only. We do not recommend the use of grated coconut in this recipe.
-
Remember to cool the cake after baking. Cooling is necessary so the cake demoulds well.
FAQ's for coconut cake
-
Q. I tried and the two observations I have. 1. The cake is moist and sticky. 2. The cake sunk in the middle. Can you help me understand why this happened.
A. The cake requires little more time to bake if it is little moist and sticky, always check it with a toothpick if it is done… Below are the reasons why the cake might have sunk 1. The cake container may not be of the exact size as mentioned. 2. Cake pen may not be pre heated well. 3. Cake batter has not been mixed well. 4. Under baking the cake. 5. More amount of baking powder or baking soda used.
| Energy | 269 cal |
| Protein | 2.4 g |
| Carbohydrates | 27.5 g |
| Fiber | 0.9 g |
| Fat | 16.8 g |
| Cholesterol | 35.4 mg |
| Vitamin A | 457.9 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 0.1 mg |
| Folic Acid | 0.5 mcg |
| Calcium | 5.5 mg |
| Iron | 0.7 mg |
| Magnesium | 14.4 mg |
| Phosphorus | 35.2 mg |
| Sodium | 120.6 mg |
| Potassium | 54.7 mg |
| Zinc | 0.2 mg |
Hi, Should we use unsalted or salted butter for this recipe. I am confused.. Thanks
I tried and the two observations I have. 1. The cake is moist and sticky. 2. The cake sunk in the middle. Can you help me understand why this happened.
How to make coconut milk using fresh coconut??
Lovely, my go to cake recipe!
Great test New cake recipes, thanks!
substituted coconut sugar for powdered sugar - did not turn outwell. Tasted like cardboard.
Can it be done using wheat flour
any alternative for coconut milk?
amazing