Coconut Cake

Coconut Cake Pic: Priya Q

I had dessicated coconut lying in freezer for sometime. Since non of us are too much in barfi kinda sweets; I didn’t know what to do with it till an idea flashed … we love why not a coconut cake! and Voila was it delicious!? Nah, my 1 year old was not the only taster but many other friends who passed that verdict :D. Do try it!!

Unsweetened Desiccated Coconut – 1 and 1/2 cups
Unsalted Butter – 1 cup (softened)
All-Purpose Flour (Maida) – 2 cups
Baking Powder – 1 tsp
Vanilla Essence – 1 tsp
Castor Sugar – 2 cups
Whole Milk – 1 cup
Salt – 1/4 tsp
Eggs – 3 nos

  1. Preheat the oven to 185 degree C
  2. Prepare the tin for baking (grease and flour method OR grease-butter paper-grease method). Keep aside
  3. Combine flour, baking powder and salt
  4. Beat butter with mixer
  5. Gradually beat in sugar on medium speed till creamy
  6. Add vanilla essence to it, keep stirring
  7. Beat in eggs, 1 at a time
  8. Alternately beat in flour mixture and milk in 3 batches over low speed
  9. Raise the speed to medium and beat batter 1-1/2 minutes till soft
  10. Now fold in coconut with a spatula
  11. Tip in the mixture into the greased mould
  12. Bake for about 40 minutes at the temp of 185 degree C and another 10 minutes at 200 degree C (till a toothpick comes out clean)
  13. Cool cake on a rack
  14. Dust it with dessicated coconut
  15. Serve


*All ovens vary so use your judgment pertaining to temperature !


have fun cooking!



One thought on “Coconut Cake”

  1. Sponge cakes are thought to be the first of the non-yeast-based cakes and rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Such cakes include the Italian/Jewish pan di Spagna and the French Génoise. Highly decorated sponge cakes with lavish toppings are sometimes called gateau; the French word for cake.’

    Keep it up


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