Eggless Coconut Tea Cake

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.

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.

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.

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.

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

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.

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.

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.

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.

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

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

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

 

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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