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coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut |


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Coconut Cake, Eggless Coconut Sponge Cake

coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut | with 40 amazing images.

coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut is an extraordinary sponge cake which can be made when you are bored of regular chocolate and vanilla sponge cake. Learn how to make nariyal ka cake.

To make coconut cake, combine the plain flour, baking powder and baking soda in a deep bowl, mix well and keep aside. Combine the butter and sugar in a deep bowl and mix well till it is smooth and light using a spatula. Add the plain flour mixture gradually and fold gently. Add the coconut milk gradually and mix well using a spatula. Add the desiccated coconut and mix gently, using a spatula. Pour the batter into a greased and dusted 175 mm. (7”) diameter aluminium tin. Tap it slightly to even out the mixture. Bake it in a pre-heated oven at 180°c (360°f) for 20 to 25 minutes. Keep aside to cool slightly. Demould the cake, cut it into 6 equal wedges and serve.

Like a breeze that caresses you atop a hill, the mellow flavour of coconut revitalises your palate when you bite into this unique eggless coconut sponge cake.

The soothing touch of coconut is unmistakable as both coconut milk and desiccated coconut are used. This is a soft and succulent sponge cake with a deep-seated flavour and mild crunch, which makes this coconut cake with desiccated coconut a wonderful accompaniment to tea.

While you may serve it a while after baking, nariyal ka cake tastes especially great when slightly warm. You can also try other recipes like Coconut Toffee or Coconut Ball Cookies.

Enjoy coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut | with step by step photos.

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Coconut Cake, Eggless Coconut Sponge Cake recipe - How to make Coconut Cake, Eggless Coconut Sponge Cake

Preparation Time:    Baking Time:  20 to 25 minutes   Baking Temperature:  180°C (360°F)   Cooking Time:    Total Time:     1Makes 1 cake (6 wedges) (6 wedge )
Show me for cake (6 wedges)

Ingredients
Method

For coconut cake
    For coconut cake
  1. To make coconut cake, combine the plain flour, baking powder and baking soda in a deep bowl, mix well and keep aside.
  2. Combine the butter and sugar in a deep bowl and mix well till it is smooth and light using a spatula.
  3. Add the plain flour mixture gradually and fold gently.
  4. Add the coconut milk gradually and mix well using a spatula.
  5. Add the desiccated coconut and mix gently, using a spatula.
  6. Pour the batter into a greased and dusted 175 mm. (7”) diameter aluminium tin.
  7. Tap it slightly to even out the mixture.
  8. Bake it in a pre-heated oven at 180°c (360°f) for 20 to 25 minutes. Keep aside to cool slightly.
  9. Demould the coconut cake, cut it into 6 equal wedges and serve.

Coconut Cake Recipe Video by Tarla Dalal

Coconut Cake, Eggless Coconut Sponge Cake recipe with step by step photos

If you like coconut cake
  1. If you like coconut cake, then also try other similar recipes like
    • mango cake recipe | eggless mango cake | Indian mango sponge cake | easy mango cake | with 24 amazing images.
    • no bake oreo cheesecake recipe | easy Indian no bake oreo cheesecake | vanilla oreo cheesecake | simple no bake oreo cheesecake with whipped cream | with 21 amazing images.
    • eggless vegan chocolate cake | vegan chocolate cake | rich vegan choco cake with 20 amazing images.

What is coconut cake made of?
  1. Coconut cake is made of 1/2 cup coconut milk (nariyal ka doodh), 1/2 cup desiccated coconut, 1 cup plain flour (maida), 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 cup soft butter and 1/2 cup powdered sugar.

How to make coconut milk, nariyal ka doodh
  1. To prepare coconut milk | Indian style homemade coconut milk | healthy coconut milk | break open a fresh coconut and using a traditional manual grater grate the white flesh and transfer to a mixer jar.
  2. Add 1 cup of warm water in a mixer. Warm water helps in softening the coconut.
  3. Blend till smooth.
  4. Place a damp muslin cloth on a deep bowl.
  5. Strain the blended coconut milk through the damp muslin cloth.
  6. Squeeze homemade coconut milk with your hands. This thick coconut milk is called 1st extract and can be used to make curries. Similarly, you can make other vegan products like almond milk, Homemade oat milk, tofu and soya curds.
  7. Coconut milk is ready.

How to make the batter of coconut cake
  1. To make the batter of coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut, add 1 cup plain flour (maida) in a deep bowl.
  2. Add 1/2 tsp baking powder.
  3. Add 1/2 tsp baking soda.
  4. Mix well and keep aside.
  5. In another bowl, add 1/2 cup soft butter. Ensure the butter is soft and at room temperature. 
  6. Add 1/2 cup powdered sugar. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use.
  7. Mix well till it is smooth and light using a spatula. This will take around 2 to 3 minutes.
  8. After mixing the mixture will turn light and fluffy.
  9. Add the plain flour mixture gradually. This means that you add a part of the mixture each time. 
  10. Fold gently using a spatula. 
  11. Add more of the flour mixture and again fold gently. 
  12. Add 1/2 cup coconut milk (nariyal ka doodh) gradually too. Add half the coconut milk first. 
  13. Mix well using a spatula.
  14. Add the remaining coconut milk. 
  15. Again mix well with a spatula. The mixture should be free of lumps. 
  16. Add 1/2 cup desiccated coconut. We do not recommend the use of grated coconut in this recipe. 
  17. Mix gently, using a spatula. The batter is ready.

How to grease and dust cake tin
  1. First, lets prepare the tin first for the Eggless Vanilla Sponge Cake. For that take a 175 mm. (7”) cake tin. Grease it well with melted butter.
  2. Dust it with plain flour. Spread the flour all across the tin by shaking it.
  3. Remove the excess flour. Flouring the tin is important because it will prevent the butter from getting mixed into the cake batter.

How to make coconut cake
  1. To make coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut, take a greased and dusted aluminium cake tin of 175 mm. (7”) diameter.
  2. Pour the batter into the greased and dusted tin.
  3. Tap it slightly to even out the mixture.
  4. Bake it in a pre-heated oven at 180°C (360°F) for 20 to 25 minutes. Keep aside to cool slightly. Cooling is necessary so the cake demoulds well. 
  5. Loosen the edges of the coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut using a knife. 
  6. Invert the tin on a board or a plate. Separate the cake from the tin. 
  7. Cut it into 6 equal wedges.
  8. Serve coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut.

Tips for coconut cake
  1. Add the plain flour mixture and coconut milk gradually. This ensures the perfect mixing of ingredients. 
  2. Use baking powder from a packet which is unopened or recently opened for best fluffy cake.  
  3. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use.
  4. Use desiccated coconut only. We do not recommend the use of grated coconut in this recipe. 
  5. Remember to cool the cake after baking. Cooling is necessary so the cake demoulds well. 

FAQ's for coconut cake
  1. Q. I tried and the two observations I have. 1. The cake is moist and sticky. 2. The cake sunk in the middle. Can you help me understand why this happened. 
    A. The cake requires little more time to bake if it is little moist and sticky, always check it with a toothpick if it is done… Below are the reasons why the cake might have sunk 1. The cake container may not be of the exact size as mentioned. 2. Cake pen may not be pre heated well. 3. Cake batter has not been mixed well. 4. Under baking the cake. 5. More amount of baking powder or baking soda used.

Nutrient values (Abbrv) per wedge
Energy269 cal
Protein2.4 g
Carbohydrates27.5 g
Fiber0.9 g
Fat16.8 g
Cholesterol35.4 mg
Sodium120.6 mg

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Reviews

Coconut Cake, Eggless Coconut Sponge Cake
5
 on 18 Aug 21 03:11 AM


Hi, Should we use unsalted or salted butter for this recipe. I am confused.. Thanks
Reply
| Hide Replies
Tarla Dalal    Use salted butter.
Reply
18 Aug 21 03:26 PM
Coconut Cake, Eggless Coconut Sponge Cake
5
 on 08 Aug 21 09:22 AM


I tried and the two observations I have. 1. The cake is moist and sticky. 2. The cake sunk in the middle. Can you help me understand why this happened.
Reply
| Hide Replies
Tarla Dalal    The cake requires little more time to bake if it is little moist and sticky, always check it with a toothpick if it is done… Below are the reasons why the cake might have sunk 1. The cake container may not be of the exact size as mentioned. 2. Cake pen may not be pre heated well. 3. Cake batter has not been mixed well. 4. Under baking the cake. 5. More amount of baking powder or baking soda used.
Reply
10 Aug 21 02:54 PM
Coconut Cake, Eggless Coconut Sponge Cake
5
 on 07 Jul 21 05:45 PM


How to make coconut milk using fresh coconut??
Reply
| Hide Replies
Tarla Dalal    Here is the recipe for making coconut milk from fresh coconut. https://www.tarladalal.com/how-to-make-coconut-milk-healthy-coconut-milk-32646r
Reply
08 Jul 21 02:48 PM
Coconut Cake, Eggless Coconut Sponge Cake
5
 on 17 Nov 20 07:04 PM


Lovely, my go to cake recipe!
Reply
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Tarla Dalal    Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Reply
18 Nov 20 03:11 PM
Coconut Cake, Eggless Coconut Sponge Cake
5
 on 12 Feb 20 01:38 PM


Great test New cake recipes, thanks!
Reply
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Tarla Dalal    Thank you for your feedback!
Reply
12 Feb 20 04:50 PM
Coconut Cake, Eggless Coconut Sponge Cake
5
 on 12 Feb 20 01:27 PM


Reply
Coconut Cake, Eggless Coconut Sponge Cake
1
 on 02 Sep 19 07:05 AM


substituted coconut sugar for powdered sugar - did not turn outwell. Tasted like cardboard.
Reply
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Tarla Dalal    Hi, I would request you to try the recipe with powdered sugar. We have not tried it with coconut sugar.
Reply
04 Sep 19 02:02 PM
Coconut Cake, Eggless Coconut Sponge Cake
5
 on 25 Nov 18 09:59 PM


Can it be done using wheat flour
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Tarla Dalal    Hi Shubha, We have not tried using it. Surely the texture (fluffiness) and flavour will differ.
Reply
26 Nov 18 08:58 AM
Coconut Cake, Eggless Coconut Sponge Cake
5
foodpassionanna
 on 23 Sep 17 12:01 AM


any alternative for coconut milk?
Reply
| Hide Replies
Tarla Dalal    Hi, Try using regular milk but the taste of coconut milk in this recipe is really great...
Reply
23 Sep 17 08:38 AM
Coconut Cake, Eggless Coconut Sponge Cake
5
 on 06 Jul 17 10:06 PM


amazing
Reply
| Hide Replies
Tarla Dalal    Hi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Reply
07 Jul 17 08:48 AM
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