Name: Eggless Coconut Cake recipe by Jyoti Arora at BetterButter
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 8
Ingredients: Whole Wheat Flour- 2 cups; Brown Sugar- 1 cup; Oil- 1/2 cup; Thick Curd- 1/2 cup; Skimmed Milk- 1/2 cup; Vanilla essence- 1 teaspoon; Baking soda- 1 teaspoon; Baking powder- 1 teaspoon; Cinnamon Powder- 1 pinch; Desiccated Coconut- 1/2 cup; Water- 1 cup

ABOUT Eggless Coconut Cake RECIPE

Inspired by the basic sponge cake, it is tweaked into a whole wheat coconut cake.

Ingredients Serving: 8

Whole Wheat Flour- 2 cups
Brown Sugar- 1 cup
Oil- 1/2 cup
Thick Curd- 1/2 cup
Skimmed Milk- 1/2 cup
Vanilla essence- 1 teaspoon
Baking soda- 1 teaspoon
Baking powder- 1 teaspoon
Cinnamon Powder- 1 pinch
Desiccated Coconut- 1/2 cup
Water- 1 cup

Instructions

Prepare the cake tin by greasing it with oil. Also preheat the oven at 180 degrees.
Sieve together the flour, baking soda, baking powder and cinnamon powder thrice.
Mix together the oil and sugar, then add curd and whisk well. Now pour in the milk, water and vanilla essence and give it a good stir.
Slowly add in the flour mixture and whisk until it is blended well. Lastly, add in the desiccated coconut and mix it well with a spatula.
Now add this prepared batter into the cake tin. Bake this at 180 degrees for 30-35 minutes or until it's done.
Let it cool for 5-10 minutes before serving.

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