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Eggless Coconut Tea Cake

May 11, 2016 by maria 16 Comments

Ooh la la I am so excited to share this Eggless Coconut Tea Cake with all of you:))….. Didn’t get proper sleep yesterday night as constantly I was getting hunch of making a Tea Cake. Also mostly eggs are used in Tea Cakes so I thought of making the eggless ones as usual. I was very confused to make a Lemon Tea Cake Or Coconut Tea Cake. Ultimately I thought my family loves coconut so why not make a Coconut Tea Cake! What to say my family and my pet loved this super moist, soft, fluffy, delicious Coconut Tea Cake. I made the Tea Cakes in a loaf pan so I should have ideally called as Coconut Tea Bread lols. I sliced this awesome Coconut Tea Cake and we all ate merrily with hot cup of Tea.

Coconut Tea Cake

Guess I have become an expert in making eggless cakes Kudos to me for that. I did a lot of research for Coconut Tea Cake but couldn’t find any suitable recipe. Hence I came up with my own version. I was a bit tensed as to how the cake will be?? But than cooking is all about trial and errors. But I was really happy with the outcome of this cake. That too my first Tea cake with coconut and without eggs.

Coconut Tea Cake

This Coconut Tea Cake is simple not much of complication required. I have tried to use healthy stuff like sunflower seeds, white sesame seeds and flax seeds as replacement for eggs. Also I have taken care of fats have used olive oil. Not to forget the main ingredient is coconut which is very very healthy.

Coconut Tea Cake

The best part of this Tea Cake is no prior preparations to be done. Mostly all the ingredients are easily found in your kitchen. Also I am happy as for the  first time My South Indian Sambar Recipe appeared in Top 9 in foodbuzz so all the more reason to celebrate with this Lovely Coconut Tea Cake. So lets start…Ready, Steady and Go….

Total Time: 1 hour 15 mins (50 mins baking rest making)

Serves: 8 to 10 Normal people and 4 to 5 Hungry People

Ingredients:

  • 6 tbsp Desiccated Coconut
  • 5 tbsp Coconut Milk Or Cow’s Milk
  • 3 tbsp Cream Cheese
  • 1/2 cup Wheat Flour
  • 1 cup Refined Flour
  • 1.5 tbsp Baking Powder
  • 2 tbsp Corn Flour
  • 1 t/s Salt
  • 1 Cup Icing Sugar or Brown Sugar
  • 3 tbsp Olive Oil Or Butter
  • 2 tbsp Flax seeds
  • 2 tbsp Sunflower seeds
  • 1.5 tbsp White Sesame seeds
  • 4 tbsp Tutti Fruity (Optional)
  • 1 tbsp Vanilla Essence

For Frosting you only require 3 tbsp Desiccated Coconut

Method:

Take a loaf pan grease olive oil Or butter generously. Dust with some flour on it. Preheat oven at 180°C  ten minutes before baking.

Combine flax seeds, sunflower seeds, sesame seeds into a processor. Grind until smooth powder. Mix about 1/2 cup water in this seed powder. Combine well and keep aside. Alternatively you can add little water with the seeds and grind them together.

Coconut Tea Cake

Sift wheat flour, refined flour, baking powder, salt and corn flour. Keep these dry ingredients aside.

Coconut Tea Cake

In the meanwhile take a small pan combine olive oil, coconut milk, cream cheese. Keep stirring for 2 mins on low flame. Don’t allow this mixture to cool down use it warm only.

Coconut Tea Cake

Beat sugar and seed paste until they blend well. Now add 3 tbsp desiccated coconut and beat again for 3 mins. Finally add essence and beat for a minute more.

Coconut Tea Cake

Now mix dry ingredients with wet ingredients with a spoon. Let me explain how to do it. First take sieved flour and add into batches of 3 into sugar-seed paste. Alternatively add cream cheese-milk mixture. Start with flour than cheese cream and end with flour. Don’t use beater for mixing this just fold with a spoon or spatula.

Coconut Tea Cake

Finally add tutti fruity and rest of desiccated coconut. Fold the mixture until all are incorporated well. Now pour this batter into the greased loaf pan. Top with few desiccated coconut if you have extra.

Coconut Tea Cake

Bake for 45-50 mins Or until the skewer comes out clean.

Coconut Tea Cake

This cake would be soft so allow it to cool down for 10 mins.

Coconut Tea Cake

Now gently unmould the cake and place it on desired platter.

For Frosting:

Place desiccated coconut in oven. Bake for 12 mins on 160°C Or until nicely toasted. Just keep stirring in between.

Top this toasted coconut on our baked Coconut Tea Cake. You can also decorate with rose petals.

The printable version below:

4.8 from 4 reviews
Eggless Coconut Tea Cake
 
Save Print
Prep time
25 mins
Cook time
50 mins
Total time
1 hour 15 mins
 
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 6 tbsp Desiccated Coconut
  • 5 tbsp Coconut Milk Or Cow's Milk
  • 3 tbsp Cream Cheese
  • ½ cup Wheat Flour
  • 1 cup Refined Flour
  • 1.5 tbsp Baking Powder
  • 2 tbsp Corn Flour
  • 1 t/s Salt
  • 1 Cup Icing Sugar or Brown Sugar
  • 3 tbsp Olive Oil Or Butter
  • 2 tbsp Flax seeds
  • 2 tbsp Sunflower seeds
  • 1.5 tbsp White Sesame seeds
  • 4 tbsp Tutti Fruity (Optional)
  • 1 tbsp Vanilla Essence
  • For Frosting you only require 3 tbsp Desiccated Coconut
How to make the recipe?
  1. Take a loaf pan grease olive oil Or butter generously. Dust with some flour on it. Preheat oven at 180°C ten minutes before baking.
  2. Combine flax seeds, sunflower seeds, sesame seeds into a processor. Grind until smooth powder. Mix about ½ cup water in this seed powder. Combine well and keep aside. Alternatively you can add little water with the seeds and grind them together.
  3. Sift wheat flour, refined flour, baking powder, salt and corn flour. Keep these dry ingredients aside.
  4. In the meanwhile take a small pan combine olive oil, coconut milk, cream cheese. Keep stirring for 2 mins on low flame. Don't allow this mixture to cool down use it warm only.
  5. Beat sugar and seed paste until they blend well. Now add 3 tbsp desiccated coconut and beat again for 3 mins. Finally add essence and beat for a minute more.
  6. Now mix dry ingredients with wet ingredients with a spoon. Let me explain how to do it. First take sieved flour and add into batches of 3 into sugar-seed paste. Alternatively add cream cheese-milk mixture. Start with flour than cheese cream and end with flour. Don't use beater for mixing this just fold with a spoon or spatula.
  7. Finally add tutti fruity and rest of desiccated coconut. Fold the mixture until all are incorporated well. Now pour this batter into the greased loaf pan. Top with few desiccated coconut if you have extra.
  8. Bake for 45-50 mins Or until the skewer comes out clean.
  9. This cake would be soft so allow it to cool down for 10 mins.
  10. Now gently unmould the cake and place it on desired platter.
  11. For Frosting:
  12. Place desiccated coconut in oven. Bake for 12 mins on 160°C Or until nicely toasted. Just keep stirring in between.
  13. Top this toasted coconut on our baked Coconut Tea Cake. You can also decorate with rose petals.
Nutrition Information
Serving size: 8 to 10 people
3.5.3208

 



Filed Under: Cakes, Eggless, Snacks Tagged With: Easy Sweets - Dessert, Eggless Recipe, Tea Recipes

Comments

  1. shubha says

    June 1, 2016 at 2:35 am

    Dear here also desiccated coconut is it fresh or dry ones…can u use dry coconut powder? Pl tell …I want to try this n goan cake both but confused with coconut…. N whether corn flour b replace with rice flour..pl suggest

    Reply
    • maria says

      June 1, 2016 at 10:40 am

      Shubha for this recipe they are dried coconut powder. Corn flour helps in raising the flour so skip if you don’t have them. Hope this information helps you.

      Reply
      • shubha says

        June 1, 2016 at 6:01 pm

        OK thank u Mariya…. Ur site is Wonder ful…I m not able to subscribe….tried many times

        Reply
        • maria says

          June 1, 2016 at 9:04 pm

          Thankyou so much Shubha 🙂 will add you to the subscriber list. Just let me know if you are getting the email on latest post on my blog thanks.

          Reply
          • Shubha says

            June 2, 2016 at 6:17 pm

            Ok Maria….. Thank u ..please add me….ya will let u know.

            Reply
            • maria says

              June 4, 2016 at 10:38 am

              welcoem always Shubha 🙂

              Reply
          • shubha says

            June 3, 2016 at 7:38 pm

            OK Mariya thank you…..I tried ur goan cake eggless… Don’t know wer I did mistake…..inside dint bake properly… I use weighing machine… N my oven is gas oven…..many times happens the same….so I was fed up with flours….so I tried this rava…..but this was also disaster…I use oven thermometer …..pl guide me dear

            Reply
            • maria says

              June 4, 2016 at 10:38 am

              Shubha there could be something wrong with your baking gas oven. Have you baked prior in this gas oven?? just get it checked. Hope this information help’s you.

              Reply
              • Shubha says

                June 8, 2016 at 6:24 pm

                OK Mariya thank you….pl add me to subscribe list

                Reply
                • maria says

                  June 8, 2016 at 10:02 pm

                  Sure shubha have already added thanks.

                  Reply
  2. Joelle says

    June 27, 2012 at 6:07 am

    What a great idea! It would be awesome to try this recipe. I love baking:) I think this amazing pastry would go really well with these teas actually… You can view them at this link: http://stores.organicteasunited.com/Categories.bok
    Especially try Coconut Rooibos Masala Chai or Coconut White Masala Chai; they’re all organic.
    Thanks for posting this!

    Reply
    • maria says

      June 27, 2012 at 4:44 pm

      Thanks Joelle 🙂

      Reply
  3. Tiffany says

    June 21, 2011 at 10:42 pm

    This looks great!… And I can’t believe it doesn’t have eggs!

    Reply
    • maria says

      June 22, 2011 at 4:04 am

      Thanks Tiffany do try them!

      Reply
  4. Tina@flourtrader says

    June 21, 2011 at 8:21 pm

    This unusual cake really has my interest-it looks so moist and I do love all things coconut.
    Amazing that it does not have any eggs in it! Thanks for sharing

    Reply
    • maria says

      June 22, 2011 at 4:08 am

      Hey Tina,

      You are aways welcome and I too love Coconut… DO try them!

      Love,
      Maria

      Reply

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