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Eggless coconut cake / Moist & Delicious coconut tea cake

Eggless coconut cake / Moist & Delicious coconut tea cake

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Total Time 45 minutes
Servings: 4
Course: Dessert
Cuisine: multicusine
Ingredients Method Notes

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

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.