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.
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.
Similar Recipes
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
- Mixing Bowl
- Wooden ladle & Spatula
- 8 inch round cake pan
- parchment paper or foil
- 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
- 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.
- 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.
- 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.
- 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
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.
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Sudha Sabarish
Wow Aarthi what an invention.Dfntly cake should've tasted yummy.
The Yogi Vegetarian
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!
Food, Fun and Life in the Charente
I really like the sound of this yum yum. Diane
ELel
Fantastic! I love coconut flavour!
Sensible Vegetarian
Very spongy and delicious looking cake Aarthi.
Sumi
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
Aarthi
@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.
Ramya
That is such a yummy looking cake ! Looks soo soft and fluffy too!
Hema
With the coconut milk, coconut and cardamom, shud have been really flavorful and yummy..
Hazel - Chicken in a Cherry Sauce
I love the idea of fresh coconut in this recipe - it is rare to see it fresh! And the addition of coconut milk too.
the mad
Wow Aarti I know you are very innovative but this cake takes you another dimension.
Love the cake by the way
sumi
@ Aarthi. thankyou so much for your quick response dear. ok i understand my logic is not applicable here..:)
Anonymous
Hi Aarthi, can you use this recipe for cupcakes?
Anonymous
Hi Aarthi, can you use this recipe for cupcakes?
Anonymous
It is a nice attempt....keep doing such experiments and making us learn many things.....All the best
meenakshi
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.
Unknown
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.
sujatha umesh
really wonderful cake...will surely make it.....ur pictorial representation is super.....will inform u after making...:)
sailee ghorpade
wow wondeeful cake
can i make this in pressure cooker also
ramya v
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 : )
Anonymous
what gluten free flour can i use with this....it looks really yummy , but i need to make it gluten free?
Aarthi
@AnonymousI am not sure about that..
Anonymous
I m a great fan of you.I like ur recipies.can I bake in microwave+convection mode?
Aarthi
@Anonymousbaked it only with convection mode..
Anonymous
Can I use oil instead of butter
Aarthi
@Anonymousyes u can use
Anonymous
Can i use dry dessicated coconut
Aarthi
@Anonymousyes u can use
Unknown
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... 🙂
Vidya Viswanath
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.
Aarthi
@Vidya Viswanathu can frost. let it cool. then frost
sarita
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.?
Aarthi
@saritayes u can..but fresh coconut is better, since you have removed all oils from the coconut as milk
Manisha Caleechurn
@Aarthi yes it works in pressure cooker
Sat Priya
Hi.. I am Sathya. I m coming out refined flour these days. can i use whole wheat flour instead of maida
Aarthi
yes u can use wheat flour. but the texture will be little dense still it will be good
suz
Hii Chechhii
I've got a doubt. How much cup of oil should i use for substituting it with butter?