Coconut cake recipe | Eggless and no butter coconut cake recipe

Coconut cake recipe or coconut loaf recipe with step by step photos. Eggless coconut cake recipe was in my list to try for a long time.

I love coconut cakes from local Indian bakeries. I wanted to make one such cake.I was searching for best coconut cake recipe in the last months. I did find many eggless coconut cakes but I did not find anything impressive. I liked few recipes but the ingredients were not simple. Finally I decided to tweak my eggless vanilla cake recipe to make this eggless coconut cake recipe. The cake turned out fabulous. The whole coconut loaf got over in a day 🙂 I so love everything about this simple coconut cake recipe. Cake is so soft and moist with beautiful crumb. It is not overly sweet. Though oil is used it is a very light cake. I used desiccated coconut in this coconut cake recipe. You can even use fresh grated coconut or frozen ones too.

In local Indian bakeries, this coconut cake is often adorned with colored coconut flakes on top. I have just sprinkled some grated coconut over the cake. I just loved the look of the finished cake. The cake is flavored with vanilla bean. You can use vanilla extract or any other flavoring of your choice. You can add in some chocolate chips, butter scotch chips in this cake.

To make coconut cake recipe, we need flour, oil, sugar, curd, desiccated coconut. Very few simple ingredients go into the making of this delicious cake. You can bake the cake in loaf tin a 6 ” round cake tin. We love simple coffee cakes more than frosted cakes. This coconut cake wins hands down as best coffee cake.

Serve coconut cake warm with coffee or tea. If serving later slightly warm the cake before serving.

Here is how to make coconut cake recipe with no butter and eggs. Do try this easy and delicious cake recipe.

If you are looking for more easy cake recipes do check banana bread, vegan mango cake, strawberry pound cake, vanilla bean cake, cherry cake, strawberry chocolate chip cake, honey cake

Step by step coconut cake recipe

1.Preheat oven at 180C. Prepare a loaf tin by greasing and dusting with flour.

2. Take whisked curd, oil, sugar, scarped vanilla pith in a mixing bowl Mix well.

3. Sift flour/maida, baking powder, baking soda and salt twice.

4. Now add the dry ingredients in the wet mixture in batches, mixing well. The batter will be thick and dense.

5. Now add the desiccated coconut and fold in.

6.Pour the batter into the tin and tap well.

7. Bake in the preheat oven for 30-40 minutes. The top should turn golden brown and a tester should come out clean when tested at multiple places.

8. Let the cake cool for 5 minutes. Invert the tin and remove the cake to a plate.Allow the cake to cool for 30 minutes

9. Slice and serve coconut cake warm with coffee.

Coconut cake recipe card below:

Coconut cake recipe | Eggless and no butter coconut cake recipe

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Harini

Coconut cake recipe, eggless and no butter coconut loaf. Mosit, tasty and flavorful!

5 from 4 votes

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Snack

Cuisine world

Servings 1 loaf

Calories 542 kcal

1 CUP = 250 ml

Ingredients

  

1x2x3x

• ▢ Dry ingredients
• ▢ 1½ cups all purpose flour
• ▢ ⅛ teaspoon salt
• ▢ 1⅛ teaspoon baking powder
• ▢ ¼ teaspoon baking soda
• ▢ ½ cup desiccated coconut
• ▢ Wet ingredients:
• ▢ ½ cup oil
• ▢ 1 cup curd whisked smooth
• ▢ ¾ cup castor or fine sugar
• ▢ 1 vanilla bean scrapped or 1 teaspoon vanilla extract

Instructions

 

• Preheat oven at 180C. Prepare a loaf tin by greasing and dusting with flour.
• Take whisked curd, oil, sugar, scarped vanilla pith in a mixing bowl Mix well.
• Sift flour/maida, baking powder, baking soda and salt twice.
• Now add the dry ingredients in the wet mixture in batches, mixing well. The batter will be thick and dense.
• Now add the desiccated coconut and fold in.
• Pour the batter into the tin and tap well.
• Bake in the preheat oven for 30-40 minutes. The top should turn golden brown and a tester should come out clean when tested at multiple places.
• Let the cake cool for 5 minutes. Invert the tin and remove the cake to a plate.Allow the cake to cool for 30 minutes
• Slice and serve coconut cake warm with coffee.

Notes

Use any flavorless oil, I used normal refined oil. You can use olive oil but cake will be a bit dense.
2. make sure the curd is fresh and whisked very well.
3. I mixed the wet ingredients along with scarped vanilla bean for more flavor but removed it later.
4. Make sure you use a correct sized loaf tin. The batter should cover no more than ¾ of the tin.

Nutrition

Calories: 542kcal

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