Apr 14, 2012

Eggless Coconut Cake with Coconut Milk & Fresh Coconut – My Very Own Incredibly Soft and Moist Cake

 
This is my own invention..YES I didn’t refer any recipe..MY VERY OWN CAKE..I always wanted to make a coconut cake that taste really like a coconut cake without using any of the fake coconut flakes or flavourings. I used freshly grated coconut and its milk which makes this cake so moist and flavourful..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..

I made this cake some weeks ago, I just ate a small piece out of it..I thought of having it later..But once I came back from office and searched for this cake.. Believe it or not the plate is empty..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..I hope you will love it too and let me know what you think..


Ingrediants:

All Purpose Flour / Maida –  1 cup / 120 gms
Sugar- 200 gms / 1 cup
Butter- 100 gms / 4 ounces / ¼ pound ( I used salted)
Vanilla Essence – 1 tsp
Coconut Milk- 240 ml /  1 cup /8 fluid ounces / half a pint
Baking Powder – 1 tsp
Baking Soda – ½ tsp
Cardamom / Yelakai – 1 tsp powdered
Freshly Grated Coconut – ½ cup Ground Coarsely

Method:

Take a round baking pan. Line the bottom of the pan with a parchment paper and butter it on all sides generously.Set this aside till use. Preheat the oven to 170 degree C / 340 Degree F.

Take freshly garted coconut in a food processor and poulse it for few times till they resembles coarse crumbs. Set aside.

Take flour, baking powder and baking soda in a sieve and sift it. Set this aside.

Now take butter, sugar and vanilla in a mixing bowl and start beating till it gets creamy.

Now add half of the sifted flour along with half of the coconut milk and mix well.

Again add all the flour along with the rest of the coconut milk and mix well.

Fold in cardamom powder and the ground coconut and mix well.

Pour this in the prepared tin and bake it for 35-40 mins untill the cake is done..Insert a tooth pick to see if it is done.

Let it cool down completely. Invert to a plate and put in the freezer for 15 mins to firm up a little.

Now slice and serve.

Put the remaining in the fridge, since it contains fresh coconut.

Notes:

1.This cake is so soft. But in the freezer for 15 mins or in the fridge for 30 mins and slice it.
2. Line the pan with parchment paper..Since it is so soft and moist, there are chances of falling apart.
3. You could use frozen coconut and canned coconut milk for this.
4.You could add any nuts of your choice.
5. Store in the fridge any leftovers. Since it contains fresh coconut.

Pictorial:
Take all your ingrediants
sieve flour, baking powder and baking soda
like this
Take butter, vanilla and sugar in a bowl
cream it
add half of the flour mixture
add half of the coconut milk and mix well
add the remaining flour
and coconut milk
all mixed well
add cardamom and coconut
mix well
transfer to a baking tin
all baked
Slice and Serve

40 comments:

  1. Wow Aarthi what an invention.Dfntly cake should've tasted yummy.

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  2. I love the way you use fresh coconut; looks really moist and tasty. Once you have invented your own basic eggless cake recipe that works for you every time, you can adapt it to make any number of delicious different cakes. I think we must be on the same wavelength this week: I have just made a cake with coconut in, too. Look out for it in my next post!

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  3. Fantastic! I love coconut flavour!

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  4. Very spongy and delicious looking cake Aarthi.

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  5. Dear .. as always perfectly done... i am a big fan of you... not only for cooking but also the way you post it... i can never do it.
    I check your colors of life too and loved your narration and it makes you feel my own sister .. who opens up everything to me,... you are so sweet and so close to my heart.

    I have a doubt dear..your ingredients shows 1 cup/120gm.. but in my measurement cup 1 cup =250ml. will there be such a big difference in ml and gm? i am confused.. please help

    With love and best wishes
    Sumi

    ReplyDelete
  6. @Sumi

    Thanks for your sweet comment..I am happy that u check my blog and like it..My fans are always close to my heart too..

    Yes the cup measure is 250 ml, but once you weigh it in a measuring scale, it gives you 120 gms.

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  7. That is such a yummy looking cake ! Looks soo soft and fluffy too!

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  8. With the coconut milk, coconut and cardamom, shud have been really flavorful and yummy..

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  9. I love the idea of fresh coconut in this recipe - it is rare to see it fresh! And the addition of coconut milk too.

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  10. Wow Aarti I know you are very innovative but this cake takes you another dimension.
    Love the cake by the way

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  11. This recipe look great! I would love it if you linked up this post to my blog hop for a chance to win a cookbook prize package: http://ow.ly/aj76a

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  12. Hun, I am addicted to your blog and because of your blog I got the confidence to do my own so thank you!

    I am crazy for coconut and will be publishing my own pancake recipe which I hope you try out. I will make your cake and post it on my blog and let you know when I do! xx

    Sona @ Aunty Mak's Kitchen
    http://auntymakskitchen.blogspot.co.uk/

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  13. @ Aarthi. thankyou so much for your quick response dear. ok i understand my logic is not applicable here..:)

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  14. Hi Aarthi, can you use this recipe for cupcakes?

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  15. Hi Aarthi, can you use this recipe for cupcakes?

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  16. It is a nice attempt....keep doing such experiments and making us learn many things.....All the best

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  17. hello mam, i baked this cake and OMG the appreciations i got from my family especially from my son who loves coconut in any form. it is all because of you .i am really thankful to you that you have always replied to my doubts whenever i had asked you.thankyou for your hard work that you put in , the pictorials that makes a recpie easy for new bakers like me.

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  18. Hi arthi

    I tried ur coconut cake and it really came out so soft as u mentioned and i bet u that no one can present the way u do. really hats off for ur effort and ur sincerity. Keep it up and keep going.

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  19. really wonderful cake...will surely make it.....ur pictorial representation is super.....will inform u after making...:)

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  20. wow wondeeful cake
    can i make this in pressure cooker also

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  21. @sailee ghorpadeSorry i think it wont work. I have never tried it so far

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  22. I tried it today. ..ITS AMAZING !!! It was sooooo soft ..I doubled everything..so took more time..but the taste was heavenly..and ilicked the batter clean too : )

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  23. what gluten free flour can i use with this....it looks really yummy , but i need to make it gluten free?

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  24. I m a great fan of you.I like ur recipies.can I bake in microwave+convection mode?

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  25. @Anonymousbaked it only with convection mode..

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  26. Can I use oil instead of butter

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  27. Can i use dry dessicated coconut

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  28. Hi Aarthi,

    Thank u soooooooo much...U cant imagine how many recipies i tried and failed. But this one came out perfect...Loved this...Now i can say i know how to bake d cake... :) :) thanx a ton... :)

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  29. Hi Aarthi,
    Can I frost this cake with chocolate ganache/whipped cream? or will it start crumbling? I was wondering if I can make a bounty cake.

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  30. HI, am one of the relatively new follower and admirer of yours. thanks. when we say coconut milk and fresh coconut ,can we take out milk from the same coconut and use the rest as coconut.?

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  31. @saritayes u can..but fresh coconut is better, since you have removed all oils from the coconut as milk

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  32. Hi.. I am Sathya. I m coming out refined flour these days. can i use whole wheat flour instead of maida

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    Replies
    1. yes u can use wheat flour. but the texture will be little dense still it will be good

      Delete
  33. Hii Chechhii

    I've got a doubt. How much cup of oil should i use for substituting it with butter?

    ReplyDelete

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