Eggless Coconut Cake Recipe
Eggless Coconut cake flavoured with rose is a rich teacake is easy to make and perfect to be served on special occasions or festivals.
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.