easy coconut cake recipe | eggless sponge cake with desiccated coconut
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 50 minutes
- Total time: 60 minutes
- Yield: 1 cake
- Category: cake
- Cuisine: international
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)
Method
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.