Coconut cake recipe is a very easy to make , amazingly delicious teacake which can be made for parties or a quick sweet treat for kids.
This cake takes very less time to put together if you have grated coconut stored in your fridge. I always stock up grated coconut in my freezer. So the only thing I do is take it out of fridge to thaw before mixing the batter.
Coconut Cake Recipe – Important ingredients
When I share this recipe, many ask if they can use desiccated coconut instead of fresh coconut. You definitely can use desiccated coconut, but you need to soak it in water, let it rehydrate, drain excess water and then use.
Using dry flakes would dry out your cake as they will absorb the liquid from the batter. The final cake will be crumbly.
Rose essence is an awesome addition to this cake. Rose and coconut flavours go really well together. Use it sparingly as too much rose would make the cake bitter.
Rose Essence
Adding the slivered pistachios on top of the batter is completely optional. But it adds so much to the flavour and beauty of the cake.
Once the cake is out of oven, let it cool for a while before flipping it onto wire rack. Flipping a very hot cake might crumble it. So take care.
Allow the cake to cool completely before slicing it up. This will help you with neat slices. I prefer to wrap the cake in cling film, rest it overnight before slicing. This develops the flavour of the cake.
I also have an eggless coconut cake that tastes very similar to this cake, though the ingredients are different. So if you are looking for eggless options, take a look at this recipe. Click on the below image.
Coconut Cake Recipe
Ingredients
- 165 g Maida
- 150 g Sugar powdered
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 100 g Melted butter
- 2 Eggs
- 100 ml Milk
- 1/4 tsp Rose essence
- 100 gm Grated coconut
- Pistachios for garnish
Instructions
- Preheat OTG to 160C
- Mix together maida, powdered sugar, baking powder and baking soda.
- Whisk together eggs and essence.
- Add melted butter, eggs and milk to tgw dey ingredients and whisk until combined. Do the final folding with a spatula.
- Add the grated coconut and mix well.
- Transfer to a greased and lined 7″ square tin.
- Top with slivered pistachios.
- Bake in preheated oven for 40 minutes.
- Check with a toothpick.
- Allow it to cool completely before slicing it.
