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Upside Down Eggless Whole Wheat Caramel Coconut Cake Recipe

Course Cakes, Desserts
Cuisine Fusion
Servings 1 Loaf

Ingredients
  

  • For The Caramel Coconut Layer:
  • Grated Fresh Coconut - 1/2 cup
  • Thick Palm Jaggery Syrup - 2 tbs
  • Butter-2 tbs
  • For The Cake:
  • Wheat Flour - 3/4 cup
  • Corn Flour - 1/4 cup
  • Baking Soda - 1/2 tsp
  • Thick Palm Jaggery Syrup - 1/2 cup
  • Butter - 1/4 cup melted
  • Milk - 1/2 cup
  • Yogurt - 1/4 cup
  • Vanilla Essence-1 tsp

Instructions
 

  • Preheat oven to 175°C.
  • Melt butter and add the jaggery syrup.
  • Spread the coconut at the base of a loaf tin and pour the syrup on top. Set aside to cool.
  • Sift together wheat flour, corn flour and baking soda.
  • Pour the melted butter, milk, yogurt, palm jaggery syrup and vanilla in the centre of the flour.
  • Whisk to combine to form a smooth batter.
  • Pour this on top of the coconut layer and bake in preheated oven for 35 - 40 minutes.
  • Allow the cake to cool completely in the tin.
  • Flip on a serving plate and slice it up.