2 July, 2016
Coconut Cake (Egg less)
Preparation Time – 10 mins
Baking Time – 25- 30 mins
Recipe Type – cake
Measurement cup used 1 cup = 220 ml
Maida/ all perpose flour – 1 cup
Milk powder – ½ cup
Grated dry coconut / desiccated coconut/khopra – 2 tbsp
Unsalted butter – 1/3 cup
Sugar – ¾ cup
Milk – ½ cup
baking powder – 1 tsp
baking soda – 1/2 tsp
Vanilla essence – 1 tsp
Preheat the oven at 180’ for 5 minutes.
Grease the mold with butter and spread little maida flour all over. Set aside.
Combaine maida, baking powder and baking soda, sieve 1-2 tomes and set aside.
In a mixing bowl take butter and whisk it for 2-3 minutes with hand blender or electric blender until smooth and soft.
Add milk and sugar and mix very well till sugar dissolves or add powdered sugar.
Add milk powder, dry coconut and vanilla essence, give a nice mix.
Add maida mix gradually to this batter and fold gently.
Transfer this batter to the cake mold and bake it in pre-heated oven at 180’ for 30- 35 minutes.
The cake batter should be in pouring consistency.
You can make this cake in pressure cooker too.
Use fresh ingredients for making cake.
All the ingredients should be in room temperature.
To check cake is ready or not insert one tooth pick, if it comes out clean means cake is ready.
These are the ingredients
Combine maida, baking powder and baking soda, sieve 1-2 tomes and set aside.
In a mixing bowl take butter
Whip until smooth and soft
Add milk and sugar, mix well till sugar dissolves or add powdered sugar
Add milk powder and khopra, give a nice mix
Add vanilla essence and mix
Add maida in tow to three steps and keep folding gently
Transfer this batter to the cake mold and bake it in pre-heated oven at 180’ for 30-35 minutes.,
After backing cake insert one toothpick, if toothpick comes out clear means cake is ready
Serve it hot or in room temperature