Eggless Tender Coconut Cheesecake
Recipe type: Eggless Cakes, Desserts
RecipeCuisine: International Cuisine
Prep time: 
Cook time: 
Total time: 
Serves: 2 cake pans
 
Tender Coconut Cheesecake just melts in your mouth, soft, smooth, delicious, yummy all words falls short for this delectable cake. Infact the more chilled the cake the better it tastes.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 275 gms organic refined flour Or refined flour (I used organic)
  • 125 gms organic golden sugar Or golden sugar (I used organic)
  • 2 tbsp of golden syrup
  • 3 tbsp flaxseed roasted and powdered
  • 6 tbsp lukewarm water
  • 1 t/s salt
  • 1 tbsp cornflour
  • 1 t/s baking powder
  • 125 ml chilled coconut oil
  • 125 ml homemade creamcheese Or readymade creamcheese
  • fresh tender coconut from one big coconut chopped into pieces
  • 4 tbsp heaped desiccated coconut
  • 2 tbsp cup coconut milk Or cows milk (I used coconut milk)
  • 1 t/s baking soda mixed with 1 tbsp vinegar
  • 1 tbsp vanilla essence
  • few choco chips
  • few copped cashewnuts
How to make the recipe?
  1. Preheat oven at 180°C for exactly ten mins before baking. Grease two
  2. round spring-form Or detachable cake pans of nine inches each Or muffins moulds. Dust some flour over it and keep aside.
  3. Roast flaxseed lightly on low heat for 2 to 3 mins. Cover with a lid if seeds are popping out. Grind into a processor until fine powder is formed. Combine flax powder with 6 tbsp lukewarm water and keep it aside for ten mins.
  4. Meanwhile let's make our batter. Sift flour, baking powder, salt and corn flour. Keep it aside.
  5. Beat chilled coconut oil with golden sugar until light and fluffy. I used electric beater. Add golden syrup and mix well.
  6. Add flaxseed paste and beat nicely until they all incorporated.
  7. Put creamcheese and beat again until they blend well.
  8. Add sifted flour into batches of three and fold gently.
  9. It's time to add coconut mil and vanilla essence. Mix all well.
  10. Put chopped tender coconut and fold gently. Don't use beater here Or the tender coconut will start making your cake batter thinner.
  11. Lastly add desiccated coconut flakes. Fold them nicely. The batter should be of cake consistency if you feel it's too wet add more desiccated coconut if too thick add little water.
  12. Mix baking soda with 1 tbsp vinegar and mix gently with batter. Pour batter over both greased pans Or muffin moulds. Top with choco chips and nuts.
  13. Bake at 180°C for 60 mins Or until skewer comes out clean.
  14. Allow pans to cool down. Gently unmould dust with caster sugar and decorate with rose petals Or whipped cream whatever you wish. Serve the cake chilled.
Notes
Tender coconut is a must for this cake.
You could use ready-made creamcheese from stores. I prefer to make them home.
The cake might take longer time to bake depends from oven to oven so be patient. Keep checking of the skewer comes out clean it's baked.
1. You could spread jam, whipped cream for frosting cake. I just sprinkled some caster sugar and enjoyed my cake.
2. Also have added less sugar as golden syrup adds sweetness. So add sugar as per your preference and I prefer less sweet.
3. If you don't have golden sugar use brown sugar.
4. Also instead of flaxseed you could use 3 eggs or a cup of yogurt
5.Flaxseed in cake doesn't shows it taste so don't worry about using flax in this cake.
6. I have used homemade cream cheese as it's more economical and suits Indian budget.
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/eggless-coconut-cheesecake/