Eggless Coconut Cake Recipe with step by step pictures. This is a rich and spongy cake recipe made with freshly grated coconut, all purpose flour, sugar, butter and coconut milk. Fresh coconut is mixed to the cake batter, co 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 coconut cake that taste really like a coconut cake without using any flavorings. I used freshly grated 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. It almost fall apart like a sponge. I advice you to put this cake in the freezer or fridge for 15 mins then slice it. It is eggless too so any one can make it.
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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 fresh 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 fresh coconut and coconut milk to make it soft. Since this cake has fresh coconut, it doesn’t last longer and the shelf life is short. If you prefer the cake to last longer, use desiccated coconut and regular milk.
Eggless Coconut Cake Ingredients
Plain Flour – I used plain flour for this recipe. But for healthier alternative you can use whole wheat flour.
Fresh Coconut – freshly grated coconut is used in this recipe. You can use 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.
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How to Make Eggless Coconut Cake (Stepwise Pictures)
1)Take all your ingredients. Measure the ingredients before hand making the cake.
2)Now take flour, baking powder and baking soda in a sieve.
3)Sieve the flour and dry ingredients for 2 to 3 times. Set this aside.
4)Take butter, sugar, vanilla extract in a bowl.
5)Use an electric beater or a whisk to whip till creamy.
6)Now add in the sieve flour. Add half of the flour mixture into the butter mixture.
7)Now add in the coconut milk. You can use regular milk instead of coconut milk. I added half of the coconut milk alone.
8)Now add in the remaining plain flour.
9)Now add in the remaining coconut milk.
10)Now fold the batter gently till it is smooth.
11)Now add in ground cardamom, grated coconut.
12)Now fold the batter gently. Eggless coconut batter is ready.
13)Pour this in the prepared tin and bake it for 35-40 mins until the cake is done. Insert a tooth pick to see if it is done.
14)Let it cool down completely. Invert to a plate and put in the fridge for 15 mins to firm up a little. Now slice and serve.
Expert Tips
- This cake is so soft. But in the freezer for 15 mins or in the fridge for 30 mins and slice it.
- Line the pan with parchment paper. Since it is so soft and moist, there are chances of falling apart.
- You could use frozen coconut and canned coconut milk for this.
- You could add any nuts of your choice.
Serving & Storage
Since this cake has fresh coconut, Store coconut cake in the fridge if you have any leftovers.
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📖 Recipe Card
Eggless Coconut Cake Recipe
Servings: 8 servings
Calories: 303kcal
Notes
- This cake is so soft. But in the freezer for 15 mins or in the fridge for 30 mins and slice it.
- Line the pan with parchment paper..Since it is so soft and moist, there are chances of falling apart.
- You could use frozen coconut and canned coconut milk for this.
- You could add any nuts of your choice.
Serving & Storage
Since this cake has fresh coconut, Store coconut cake in the fridge if you have any leftovers.
Nutrition
Serving: 1g | Calories: 303kcal | Carbohydrates: 38g | Protein: 2g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 126mg | Potassium: 73mg | Fiber: 1g | Sugar: 25g | Vitamin A: 355IU | Vitamin C: 0.4mg | Calcium: 40mg | Iron: 1mg
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