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5 from 4 votes

Coconut cake recipe | Eggless and no butter coconut cake recipe

Coconut cake recipe, eggless and no butter coconut loaf. Mosit, tasty and flavorful!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Snack
Cuisine: world
Servings: 1 loaf
Calories: 542kcal
Author: Harini


  • Dry ingredients
  • cups all purpose flour
  • 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


  • 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.


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.


Calories: 542kcal