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coconut cake recipe
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4.96 from 100 votes

coconut cake recipe | eggless sponge cake with desiccated coconut

easy coconut cake recipe | eggless sponge cake with desiccated coconut
Course cake
Cuisine international
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 1 cake
Author HEBBARS KITCHEN

Ingredients

for cake:

  • ½ cup (100 grams) butter, room temperature
  • 1 cup (230 grams) sugar
  • ¾ cup (190 ml) coconut milk
  • ¼ cup (60 ml) buttermilk
  • 1 tsp vanilla extract
  • 2 cup (300 grams) maida / plain flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

for frosting:

  • 2 cup whipping cream 35% milk fat
  • ¼ cup powdered sugar / icing sugar
  • 1 tsp vanilla extract
  • 1 cup desiccated coconut
  • few cherry for garnishing

Instructions

  • firstly, in large mixing bowl take ½ cup butter and 1 cup sugar.
  • beat well until the butter and sugar mixture turns creamy.
  • now add ¾ cup coconut milk, ¼ cup buttermilk and 1 tsp vanilla extract.
  • beat until everything is combined well.
  • place a sieve and add 2 cup maida, 1 tsp baking powder, ½ tsp baking soda and ¼ tsp salt.
  • sieve the flour making sure there are no lumps.
  • mix well using cut and fold method.
  • pat twice to remove the air incorporated into the batter.
  • place the cake tray into the preheated oven. bake the cake at 180 degree celsius or 356 degrees fahrenheit for 45 minutes.
  • spread the whipped cream over sides making sure its uniformly spread.
  • sprinkle desiccated coconut over top and sides.
  • finally, enjoy coconut cake recipe garnished with cherry.