Coco Coco Coco coconut cake. Yum, Moist, soft, smooth, awesome. One of my best cakes ever made. I look forward to make this Coconut Cake again and again. The next time I make this Coconut Cake I will make with frosting. Coconut Cake is also referred as Baath Cake In India. However in Baath cake we also add semolina. But I haven’t added semolina. It tastes great without semolina. This is a awesome Coconut Cake and tastes heavenly. Also this Coconut cake is a must try.
I have used egg for the fluffiness. But vegetarians don’t get sad replace 1 tbsp flaxseed+3tbsp water paste instead of 1 egg. Grind flaxseed with water to form a paste. Also Vegans don’t get bogged down. Use 1 cup oil along with 50 gms Tofu (Blend tofu) with some coconut milk.
I really loved the texture and the way it baked. Lovely aroma of coconut and lovely golden brown color. My pet, family even neighbors loved them 🙂 Eat this delicious coconut cake with a cup of tea Or any time you crave for. It just tastes amazing!
One more thing very simple to make. Also for this cake very common things are required. I have used chopped almond for this cake. Almonds gives a crunchy flavor.
Total Time: 1 hour 30 mins (30 mins for preparation rest baking)
Serves: 10 People only if served as a dessert after a meal lol.
- 1 cup Desiccated Coconut slightly toasted
- 2 cup flour ( I have used 1 1/2 cup wheat flour and 1/2 cup refined flour)
- 1/2 cup chopped Almond
- 1 Egg
- 1 tbsp Baking Powder
- 1 cup Icing Sugar Or Brown Sugar
- 2 tbsp Pure Vanilla Extract Or Vanilla Essence
- 3 tbsp Coconut Oil Or Olive Oil Or Butter (I used Coconut oil)
- 3 tbsp Sweetened Milk
- 1 1/2 cup Coconut Milk
- 1 tbsp Corn Flour
- 1 t/s Salt
Toast the shredded desiccated coconut in oven at 180°C for about 10 mins Or when slightly brown. Wait for the toasted coconut to cool down.
Preheat the oven at 180°C exactly ten mins before baking. Take a greased pan any shape you desire. I have taken a round one. Grease with oil or butter generously on all sides. Dust with some cake flour.
Sift all dry ingredients flour, Baking Powder, Corn flour, Salt. If you are using icing sugar instead of brown sugar mix that as well. Add the toasted coconut to dry ingredients. Sieve it 3 to 4 times.
Take another mixing bowl. Add all wet ingredients except egg. Beat oil, brown sugar (If you are using brown sugar). Add coconut milk, sweetened milk. Beat well for 2 mins on low speed.
Now add egg and beat well until all blend well.
Make a small well into dry ingredients. Pour the wet ingredients into the dry ingredients slowly into batches of 3. Add essence and chopped almonds.
Fold the mixture nicely with a spoon or spatula. This should take about 3 to 4 mins. Pour the batter into the greased pan. Again take some chopped almonds place it on top of the cake batter.
Bake at 180°C for about 50 mins Or skewer comes almost clean. Your cake is ready. Just check the cake has risen so well in the pic.
Eat Hot or chilled.
Garnish with Dessicated coconut on top or coconut frosting.
I didn’t feel the need to frost this cake. As it tastes absolutely yum. But if you wish to you could frost the cake in your style. Best way would be chocolate frosting with some coconut.
- You could add cocoa if you want your coconut cake to be flavored
- Don’t over bake or over mix this cake.
- You can also use cow milk instead of coconut milk.
Happy Baking! Would love to listen from all of you.