Coconut cake recipe | Eggless and no butter coconut cake recipe
Coconut cake recipe, eggless and no butter coconut loaf. Mosit, tasty and flavorful!
Servings: 1 loaf
Calories: 542kcal
Ingredients
- 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.
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