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
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 minutes5.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 batter8.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.