Eggless coconut cake / Moist & Delicious coconut tea cake

Eggless coconut cake offers a tropical twist to your dessert repertoire, perfect for coconut enthusiasts or those looking for a unique flavor experience! It’s made using desiccated coconut as a key ingredient, infusing the cake with a tropical taste. This cake offers a wonderful coconut flavor that’s perfect for any occasion! Adjust the sweetness or texture according to your preferences.Incorporate dry and wet ingredients separately before combining them. Gradually add the dry mixture into the wet ingredients, ensuring a smooth batter without overmixing.Baking powder and baking soda are crucial in eggless baking to help the cake rise. Ensure they’re fresh for optimal results.

Some coconut cakes are frosted with coconut-flavored frosting or cream cheese frosting, often garnished with shredded coconut. Allow the cake to cool completely before frosting or slicing to maintain its structure.

Watch on youtube:

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orange muffins /with no egg no butter recipe

Eggless coconut cake / Moist & Delicious coconut tea cake

INGREDIENTS:

All purpose flour /maida – 1 cup/130 gm
Condensed milk – 1/2 cup/150 gm
Flavourless oil – 1/4 cup/45 gm
Milk – 1/2 cup/100gm
Castor sugar – 1/4 cup /40gm
Desiccated coconut – 1/3rd cup/30 gm
Baking soda – 1/2 tsp
Baking powder – 1 tsp
Pinch of salt

METHOD:

1.In a mixing bowl, sift together the all-purpose flour, baking soda, baking
powder, and a pinch of salt. Sieve well and set aside.

2.In another bowl, combine the condensed milk, flavourless oil, and castor sugar & milk beat until well combined.

3.Add & mix in the desiccated coconut into the batter.

4.Preheat oven @170 for 10 minutes

5.Gradually add the dry ingredients mixture into the wet ingredients Mix until you get a smooth batter use beater to make final mixing to get lumps out.

6.Pour the batter into the prepared baking dish(I have used aluminuim foil tin & small teacake paper tin.

7.Sprinkle more desiccated coconut to the batter

8.Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.

9.Once baked, allow it to cool before serving or decorating as desired.

Eggless coconut cake / Moist & Delicious coconut tea cake

Print Recipe Pin Recipe

Total Time 45 minutes mins

Course Dessert

Cuisine multicusine

Servings 4

Ingredients

  

• All purpose flour /maida - 1 cup/130 gm

  Condensed milk - 1/2 cup/150 gm

  Flavourless oil - 1/4 cup/45 gm

  Milk - 1/2 cup/100gm

  Castor sugar - 1/4 cup /40gm

  Desiccated coconut - 1/3rd cup/30 gm

  Baking soda - 1/2 tsp

  Baking powder - 1 tsp

  Pinch of salt

Instructions

 

• In a mixing bowl, sift together the all-purpose flour, baking soda, baking powder, and a pinch of salt. sieve well and set aside.

  2.In another bowl, combine the condensed milk, flavourless oil, and castor sugar & milk beat until well combined.

  3.Add & mix in the desiccated coconut into the batter.

  4.Preheat oven @170 for 10 minutes

  5.Gradually add the dry ingredients mixture into the wet ingredients Mix until you get a smooth batter use beater to make final mixing to get lumps out.

  6.Pour the batter into the prepared baking dish(I have used aluminuim foil tin & small teacake paper tin.

  7.Sprinkle more desiccated coconut to the batter

  8.Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.

  9.Once baked, allow it to cool before serving or decorating as desired.
  

Notes

• Follow the suggested temperature and duration in your recipe, but always keep an eye on the cake as individual ovens may vary.
• Check for doneness with a toothpick inserted into the center coming out clean.
• use parchment paper to prevent sticking.
• Allow the cake to cool in the pan for 10-15 minutes.This prevents it from breaking apart.

Keyword baking, cake, coconut, eggless, egglessbaking