Gayathri of Gayathri's Cookspot started a group called Baking Eggless. It is a group of baking enthusiasts who want to be challenged by converting a known cake recipe with eggs into an eggless one. This month we are kicking off with this flavorful Coconut Cake.
As part of my experiment, I tried making this cake twice and the second time I got the perfect result!
The first time the cake was very crumbly and I thought that the texture wasn't right though the taste was pretty good.
The second time the cake was very fluffy, just sweet enough and perfect for us and our guests! The kids had a great time in the 'demolition'!! I preferred to use powdered coconut instead of the shredded variety.
Also I went the Vegan way as my older one is dairy milk intolerant. The coconut milk enhanced the 'coconutty' flavor and was a treat to have.
Ingredients -
Dry Ingredients -
Whole Wheat Flour 1 cup
All Purpose Flour / Maida 1 cup
Coconut Powder 1 cup
Baking Powder 2 tsp
Wet ingredients -
Brown Sugar 1 cup + 2 Tbsp
Coconut Milk 1 1/2 cups
Apple Cider Vinegar 1 Tbsp
Olive Oil 1/2 cup + 1 Tbsp
Vanilla Extract 1 tsp
Shredded Coconut for topping (Optional)
Method Of Preparation -
Preheat the oven to 350 F.
Grease or Line a muffin plate or 10 inch baking pan. [I used a 24 mini muffin plate and a 8 X 6 X 2 rectangular glass dish.]
In a bowl add the wet ingredients and beat them well until frothy. Since I used Olive oil, the mixture was not frothy , just well blended.
In a mixing bowl, add the dry ingredients and whisk well. To this pour the wet ingredients and beat with an electric beater for about 2-3 minutes. [I guess this can be done manually as well.]
Distribute the batter into the muffin plate and the 8 X 6 X 2 rectangular glass dish.
Bake them in the middle rack until a tooth pick inserted in the middle comes out clean. The cup cakes were done in 15 min while the rectangular cake took 28 min.
This cake didn't brown too much but the aroma of the cake itself indicated the doneness of the cake. :)
Cool the cake on a cooling rack and invert upon cooling. The cupcake cuties are just fine off the pan. :)
Take another closer look at the fluffy interior of the cake!!
Cool the cake on a cooling rack and invert upon cooling. The cupcake cuties are just fine off the pan. :)
Take another closer look at the fluffy interior of the cake!!
Linking this post to
Spice n sugar hosting cake, cookies and Desserts
Sizzling Taste buds hosting Bake fest of zesty palettes
Preparation Time 10 min + Baking Time 28 min
Makes 12 mini cupcakes and 8x6x1 cake
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it looks superb!!
Nice one, using coconut milk is awesome idea especially in this cake..
wow it's just gr8!!!
soft and yummy!
i love coconuts in any form specially in an eggless cake...lovely and crunchy!
Shobha
LIke the fact u made it healthier to by adding whole wheat flour..they look fab :)
Ongoing Event: I'm a STAR
moist and spongy cake.
The cake looks so soft and moist. Thank you so much for joining the group...
Tahats a fantastic cake Harini looks yumm.
nice n healthy cake..looks delciious
This looks absolutely yummy..I should try this soon...Bookmarking this one..
Aarthi
http://www.yummytummyaarthi.com/
very moist n delicious coconut cake...looks more tempting!!
Spicy Treats
OnGoing Event:kitchen Chronicles - Summer Splash
its a trat for vegan. lovely cake.
This looks really tasty n yummy..vl try this surely.......
Maha
ahh what a tempting cake varity.looks great.......
All vegans are super happy to find such spectacular recipes. What a bake!! :)
Following you :)
Thanks for linking.
Event : Cakes, Cookies and Desserts
The texture is so perfect. I am able to see how fluffy they have turned out.
Lovely cupcakes bursting with coconut flavour.they look perfect and soft.i wish to make this into a round(18 cm) layer cake with some pineapple and whipped cream filling.hope this cake is not too crumbly and yields itself well to be cut into neat layers.your advice is appreciated.Thanks in advance.