Eggless Coconut Cake Recipe with step by step pictures. This is a rich and spongy cake recipe made with coconut, all purpose flour, sugar, butter and coconut milk. Coconut is mixed to the cake batter, so the flavor is evenly infused to the cake. This version is a simple tea time coconut cake, for more indulgent cake recipe, you can make this elaborate three layer coconut cake. Learn how to make the best ever eggless coconut cake recipe with instructions.
Eggless Coconut Cake
This eggless coconut cake is a recipe which I made few weeks back. I always wanted to make a eggless coconut cake that taste really like a coconut cake. I used coconut and coconut milk which makes this cake so moist and flavorful. And one more thing I want to mention is, this cake is so moist and soft.
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I made this cake some weeks ago, I just ate a small piece out of it. I thought bringing the cake to my work the next day. But believe it or not the cake got over almost an instant. I looked at my sisters, they smiled at me laughing. I know what must have happened. But I was happy that they loved it a lot.
About Eggless Coconut Cake Recipe
Looking for a basic coconut cake which is egg free, then this is the answer. The recipe for making coconut cake uses basic ingredients like flour, butter, sugar, coconut milk and coconut. This is a basic cake made without eggs which is perfect with a cup of tea or coffee.
This cake is super moist and tender. The cake is made with coconut and coconut milk to make it soft. Since this cake has coconut, it doesn’t last longer and the shelf life is short.
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Ingredients
Plain Flour – I used plain flour for this recipe. But for healthier alternative you can use whole wheat flour.
Coconut – freshly grated coconut can be used in this recipe. I used desiccated coconut instead of fresh coconut.
Coconut Milk – I used coconut milk to make the cake tender, but you can swap for regular milk or dairy free milk.
Raising Agent – I used baking powder, baking soda to make the cake soft and moist.
Butter – if you want to make this cake dairy free, use oil or vegan butter.
Sugar – use regular sugar for making the cake.
Stepwise Pictures
1)Preheat oven to 180 degree c. Line a 18 cm round baking pan with parchment paper or foil. Set aside. Take butter, sugar, vanilla extract and coconut extract in a bowl.
2)use a wooden spoon to cream this together.
3)Add in coconut oil. I like to use coconut oil since it intensify the coconut flavour in the cake.
4)Add in sweetened condensed milk. it helps bind the batter well and acts as an egg substitute.
5)Add in yogurt | curd. Use thick unsour curd.
6)Cream this well.
7)Add in baking powder, baking soda and salt into the batter and mix well.
8)Mix this well so the raising agent combines into the batter.
9)Now add in plain flour.
10)Pour in coconut milk.
11) and use a wooden spoon or spatula to gently fold the batter.
12)Finally add in desiccated coconut.
13)Gently combine.
14)Pour into baking tray. Pop it into the oven and bake for 40 to 45 minutes. Or until a tooth pick inserted comes out clean.
15)Remove the cake from oven, let it cool completely.
16)Once the cake is cool. De-mould the cake and slice it.
17)Enjoy.
Expert Tips
- Don’t over mix the batter once dry ingredients is added.
- You can line the pan with parchment paper too.
- You could use frozen or fresh coconut and canned coconut milk for this.
- Chocolate chips or nuts of your choice can be added.
- Coconut extract can be skipped.
Serving & Storage
Since this cake has coconut, Store coconut cake in the fridge if you have any leftovers.
📖 Recipe Card
Eggless Coconut Cake Recipe
Equipment
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Mixing Bowl
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Wooden ladle & Spatula
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8 inch round cake pan
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parchment paper or foil
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OTG
Ingredients
- 100 grams Unsalted Butter
- ¾ cup Granulated Sugar 150 grams
- 1 teaspoon Vanilla Extract
- 1 teaspoon Coconut Extract
- 1 tablespoon Coconut Oil
- 2 tablespoon Plain Yogurt (Curd)
- ¼ cup Sweetened Condensed Milk
- 1 teaspoon Baking powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1½ cup Plain Flour (All Purpose Flour) 180 grams
- 200 ml Coconut milk
- ¾ cup Desiccated Coconut
Instructions
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Take 8 inch round baking pan. Line the bottom of the pan with a parchment paper or aluminium foil and butter it on all sides generously. Set this aside till use. Preheat the oven to 180 degree C / 360 Degree F.
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Take butter, sugar, vanilla extract and coconut extract in a bowl and cream together. Now add in coconut oil, yogurt, condensed milk and mix well till combined.
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Now add in baking soda, baking powder and salt. Mix it really well. Add in plain flour and coconut milk and gently fold the batter. Don’t over mix the batter. Finally add in desiccated coconut and combine into the batter.
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Pour this in the prepared tin and bake it for 40 to 45 mins until the cake is done. Insert a tooth pick to see if it is done. Let it cool down completely. Invert to a plate, slice and serve.
Nutrition
Serving: 1servingsCalories: 399kcalCarbohydrates: 45gProtein: 4gFat: 23gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 31mgSodium: 217mgPotassium: 169mgFiber: 2gSugar: 25gVitamin A: 343IUVitamin C: 1mgCalcium: 76mgIron: 2mg
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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