Eggless Coconut cake flavoured with rose is a rich teacake is easy to make and perfect to be served on special occasions or festivals.
I love teacakes as they are easy to bake, needs no frostings and mostly need just one or two bowls to be cleaned later. They also are very versatile and can be customized easily according to your taste.
I have used the milk powder cake as the base to make this eggless coconut cake. This is my go to cake base for all my teacakes. I do have a different coconut cake in the blog. If interested, please check out my other coconut cake recipe ( click on the name)
Eggless coconut cake – Coconut to be used
When adding grated coconut to the batter, it is better to add freshly grated coconut. But if you don’t have fresh coconut or have issues sourcing it, then go for unsweetened desiccated coconut. Soak it in water for ten minutes, thoroughly remove excess water and then use it in recipe. Do not add dry flakes directly to the batter. It won’t have the same softness as fresh coconut.
Usually I add vanilla essence, but to make it more Indianized, I added rose essence and the result was just amazing. Rose and coconut goes really well together and gives the festival aroma at home. This is perfect to be served on special occasions or as a gift on festivals.
Once the cake is baked, allow it to sit on wire rack for ten minutes before flipping the cake out of the tin. When extremely hot, cakes tend to be too soft. When you flip it immediately, it might break easily. Give it ten minutes to reduce a bit of heat and then flip. The cake will be completely fine.
Eggless Coconut Cake Recipe
Ingredients
- 100 gm Maida
- 75 gm Powdered Sugar
- 50 gm Milk Powder
- ½ tsp Baking Powder
- ¼ tsp Baking Soda
- 150 ml Milk
- 50 ml Melted Butter
- Rose Essence a few drops
- 50 gm Fresh Grated Coconut
Instructions
- Preheat oven to 160°C.
- In a bowl, mix together maida, powdered sugar, milk powder, baking powder and baking soda.
- Add melted butter, milk and rose essence.
- Mix to form smooth batter.
- Add grated coconut and fold in the batter.
- Pour the batter into a 5″ square tin which is greased and lined with parchment.
- Bake in preheated oven for 30-40 minutes or until a tooth pick inserted comes out clean.
- Let the cake cool for five minutes on the rack.
- Flip it onto the wire rack, remove the parchment and flip it back so that the top of the cake remains on the top.
- Allow it to cool completely.
- Slice it up and serve.
Turned out perfect in texture n taste…not too sweet too…would like to know how long the cake can be kept at room temp.if I need to send it out of town
Thank you. I usually don’t keep eggless cakes at room temperature for more than 12 hours. If you need to send it, try refrigerating it until the time of sending off.
How much does this cake weigh..approx with these measurements?
It might weigh somewhere between 400-450 gm
Hello!
Please can I ask 2 questions:
Can this be made with oil instead of butter, and if yes how much of oil would I use?
Can this recipe be doubled?
Thanks so much 🙂
Hi, yes, you can definitely use oil instead of butter. Use the same quantity. As for doubling, yes, you can. Double all the ingredients and bake in 7″ square tin.