Eggless Coconut Cake (Whole Wheat and Butter Free)

If you recall, I had posted a recipe of Thengai Podi or Coconut powder for Idli Dosa last month using fresh coconut (excess coconut post Navratri). Blogging today about yet another recipe that uses fresh coconut and is darn delicious. Presenting - Eggless Coconut Cake. Besides being Eggless, the Cake is made with Whole Wheat Flour and is Butter Free.

The Eggless Coconut Cake is moist, crumbly, uses No Butter and made with Whole Wheat Flour instead of Maida. I was skeptical about the texture, but as you can see, I had nothing to worry about.

This tea time Eggless Coconut cake is ideal for gifting or can be made at home during occasions or celebrations like Birthday, Christmas etc with a suitable frosting. We, honestly prefer tea time cakes that are simple, have no frosting and can be enjoyed with a cup of tea or coffee.

What Do We Need to Bake Eggless Coconut Cake?

Equipment Required

• Cake Tin (I have used 7 inches in Diameter and 2 1/4 inches in depth). You can opt for even an 8 inch cake tin.
• Spatula, Whisk
• Brush to grease the cake tin
• Measuring Cups and Spoons
• 2 separate bowls (wet and dry ingredients)
• Oven (I have baked this in an OTG)

Ingredients

• Whole Wheat Flour
• Fresh Grated Coconut
• Sugar ( I have used Raw Sugar here)
• Milk
• Olive Oil
• Pineapple Essence and Cardamom Powder
• Baking Powder and Baking Soda

I detest food wastage and use every bit of available ingredients at home to whip up something. Since I was left with excess coconut, I thought it was best to use it in a cake after all the savories were done.

Interesting Recipes that Use Excess Coconut at home

• Coconut Rice (Thengai Sadam) - A Vegan Rice Recipe that makes best use of fresh grated coconut at home. My go-to option when there is excess coconut at home.
• Coconut Coriander Chutney for Idli Dosa - Who can ever say no to fresh coconut chutney? This recipe has coriander too which makes it aromatic and way too delicious for your breakfast recipes.

I baked and packed this cake for husband's team at work and it was gone in seconds and now they have demanded another batch.

I do not bake a lot of cakes at home and when I do, I ensure that we quickly distribute it to our friends or I pack it for my husband's team at work - One less temptation to deal with.

However, I recommend you to try the Eggless Whole Wheat Chocolate Chip Muffin recipe made with whole wheat flour and the Eggless Banana Walnut Cake recipe that have been tried by readers as well.

This recipe is adapted from Tarla Dalal's website - Eggless Coconut Cake Recipe and is suitably modified to our tastes and preferences at home.

Let us check out the detailed recipe for making this uber delicious, soft and crumbly Eggless Coconut Recipe at home

Eggless Coconut Cake Step By Step Recipe

Gather all the ingredients and preheat your oven at 180 degrees C for 10 minutes.

Now, take a bowl and Sift Whole Wheat flour (sift twice for best results) and keep aside.

In another bowl add milk, oil, sugar and whisk well until the sugar dissolves.

Add the grated coconut to the milk/oil/sugar mixture along with cardamom powder and pineapple essence. Mix well.

To the sifted Whole wheat flour, add baking powder and baking soda. Mix well.

Grease your cake tin with some olive oil and keep ready.

Add the whole wheat flour slowly into the wet ingredients. Mix well and pour into the greased cake tin.

Level the cake batter, tap the tin slightly and then place it inside the hot oven.

Bake the cake at 180 degrees C for 30 to 35 minutes.

Test it with a tooth pick and if the centre comes clean, the cake is ready. Cool it completely before slicing.

Recipe Alterations you can try -

• For a Vegan Version of this recipe, add Coconut Milk instead of regular Cow Milk that I have used.
• You can add APF or Maida instead of whole wheat flour. The cooking time of the cake would slightly reduce by 5 minutes or so. Keep an eye.
• You can replace the olive oil with soft butter.
• I have added both cardamom powder and pineapple essence as both goes well with Coconut flavor.
• You can add nuts if you like. I have kept it very simple and let the coconut flavor shine.

Important Tips / Recipe Notes -

• Always Sift your flour twice.
• Before beginning the process of mixing ingredients, ensure you have switched on your oven and that preheating should be around 10 to 15 minutes.
• No matter how tempting it is, in the first 15 minutes of baking, DO NOT OPEN THE OVEN DOOR.
• In case of whole wheat bakes, always keep an eye after 25 minutes of baking time. You can check by inserting a toothpick. If it comes out clean, it has cooked. Else, pop it inside for few more minutes until done.
• In place of Olive oil, you can use any neutral oil for baking.
• I have used Organic Wheat Flour and Raw Sugar for baking. You can opt for icing sugar, refined white sugar or use honey too.

Serve this cake slightly warm with some snacks and tea for your next party or get together at home and see the guests swooning over this cake.

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Vidya Narayan