Coconut Cake

Coconut Cake

I always like simple cakes to bake. Coconut cake is soft, moist, healthy cake perfect for tea-time. 

I'm using fresh grated coconut but desiccated coconut can also be used. This is an eggless, whole wheat flour, jaggery cake. Simple and easy recipe perfect for lockdown extension.

Ingredients:

Whole wheat flour / atta - 3/4 cup

Jaggery (powder) - 3/4 cup

Grated coconut - 1/2 cup

Unsalted butter - 1/4 cup

Curd - 1/4 cup

Milk - 1/2 cup

Baking powder - 1 tsp

Salt - a pinch

Vanilla essence - few drops

Method:

# Grease your baking tin with oil /butter. Dust some flour. 

#Preheat microwave convection mode @160'c.

# Sieve whole wheat flour, baking powder, salt (3-4 times). Dry ingredients.

# Melt butter add jaggery powder, curd, milk, grated coconut, vanilla essence and mix well. (wet ingredients)

# Mix dry ingredients with wet ingredients in small batches. Always use cut and fold method.

Batter should be thick and dropping consistency.

# Pour the batter in cake tin. 

# Bake @ 160'c for 35-40 minutes.

# Check by inserting knife. If it comes out clean.(baked perfectly)

# After 5-10 minutes loosen the baking tin and unmold the cake. Put it on a wire rack. Allow it to cool down.

# Slice your cake and enjoy for tea-time.

*Airfried version - preheat@160'c for 5 minutes. Bake at same temperature for 20-25 minutes.

*Pressure cooker - add sand or salt. Place a ring mould close your cooker without gasket and whistle... preheat on medium flame for 15-20 minutes. Place the baking tin on the ring mould... close your cooker without gasket and whistle and bake on medium flame for 50-55 minutes.

*Kadai - add salt or sand keep the ring mould cover with a lid and preheat on medium flame for 15-20 minutes. Keep your baking tin on ring mould cover kadai with a lid and bake on a medium flame for 50-55 minutes.

Please do try and provide your comments.

Thank U!