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Coconut Cake Recipe

Time and servings

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Ingredients

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for cake:

  • ½ cup (100 grams) butter, room temperature
  • 1 cup (230 grams) sugar
  • ¾ cup (190 ml) coconut milk
  • ¼ cup (60 ml) buttermilk
  • 1 tsp vanilla extract
  • 2 cup (300 grams) maida / plain flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

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for frosting:

  • 2 cup whipping cream (35% milk fat)
  • ¼ cup powdered sugar / icing sugar
  • 1 tsp vanilla extract
  • 1 cup desiccated coconut
  • few cherry (for garnishing)

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Instructions

  1. firstly, in large mixing bowl take ½ cup butter and 1 cup sugar.
  2. beat well until the butter and sugar mixture turns creamy.
  3. now add ¾ cup coconut milk, ¼ cup buttermilk and 1 tsp vanilla extract.
  4. beat until everything is combined well.
  5. place a sieve and add 2 cup maida, 1 tsp baking powder, ½ tsp baking soda and ¼ tsp salt.
  6. sieve the flour making sure there are no lumps.
  7. mix well using cut and fold method.
  8. pat twice to remove the air incorporated into the batter.
  9. place the cake tray into the preheated oven. bake the cake at 180 degree celsius or 356 degrees fahrenheit for 45 minutes.
  10. spread the whipped cream over sides making sure its uniformly spread.
  11. sprinkle desiccated coconut over top and sides.
  12. finally, enjoy coconut cake recipe garnished with cherry.

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Step-by-step

1
firstly, in large mixing bowl take ½ cup butter and 1 cup sugar.coconut cake recipe
2
beat well until the butter and sugar mixture turns creamy.coconut cake recipe
3
now add ¾ cup coconut milk, ¼ cup buttermilk and 1 tsp vanilla extract.coconut cake recipe
4
beat until everything is combined well.coconut cake recipe
5
place a sieve and add 2 cup maida, 1 tsp baking powder, ½ tsp baking soda and ¼ tsp salt.coconut cake recipe
6
sieve the flour making sure there are no lumps.coconut cake recipe
7
mix well using cut and fold method.eggless sponge cake with desiccated coconut
8
mix until the batter is a smooth consistency. do not over mix as the cake turns rubbery and chewy.eggless sponge cake with desiccated coconut
9
transfer the cake batter into the round cake mould (dia: 7 inch, height: 4 inch). make sure to grease the mould with butter to avoid sticking and line butter paper at bottom of the tray.eggless sponge cake with desiccated coconut
10
pat twice to remove the air incorporated into the batter.eggless sponge cake with desiccated coconut
11
place the cake tray into the preheated oven. bake the cake at 180 degree celsius or 356 degrees fahrenheit for 45 minutes.eggless sponge cake with desiccated coconut
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or bake till the toothpick inserted comes out clean. cool completely.eggless sponge cake with desiccated coconut
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meanwhile, prepare the frosting by taking 2 cup whipping cream. you can alternatively use thickened cream or heavy cream containing 35% milk fat.eggless sponge cake with desiccated coconut
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also, add ¼ cup powdered sugar and 1 tsp vanilla extract.coconut cake recipe
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beat until the stiff peaks appear. cream thickens and then turns stiff peaks.coconut cake recipe
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take the whipped cream and spread over cake uniformly.coconut cake recipe
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spread the cream over sides making sure its uniformly spread.coconut cake recipe
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sprinkle desiccated coconut over top and sides.coconut cake recipe
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press gently, making sure the desiccated coconut sticks to the cream.coconut cake recipe
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garnish with a cherry and its ready to slice.coconut cake recipe
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finally, enjoy coconut cake recipe for a week when stored in a refrigerator.eggless sponge cake with desiccated coconut

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Video

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Notes

  • firstly, make sure to use thick coconut milk, for more flavour.
  • also, the coconut is slightly heavy, so adjust the serving size to your preference.
  • additionally, add chopped nuts in cake batter to get crunchy bites.
  • finally, coconut cake recipe can also be topped with buttercream frosting.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/eggless-coconut-cake-recipe/