Growing up in costal Karnataka, Coconut was an integral part of my food. Coconut was used in almost all recipes, from dosas to curries! My meals weren’t complete without a dose of freshly grated coconut! Though I really enjoy them in every possible form, I was a little apprehensive about baking with them. But my husband LOVES coconut in everything, from salads to cakes!
I usually don’t bake cakes like these but this time I wanted to bake something sweet, white and fluffy, just like the regular cakes from our neighboring bakery, just for my husband!
But that didn’t mean I was not going to bake a cake full of butter and eggs… I have in fact stopped baking with eggs. I have realized that eggless recipes can be as good as the regular cakes with eggs. Baking with oil instead of butter is also becoming a habit. I wanted to bake a delicious coconut cake sans eggs and butter!
I had baked Aparna’s custard powder snack cake sometime back and really enjoyed it. I decided to keep that recipe as a base and then develop a new recipe for my coconut cake. I improvised it quite bit to suit my taste and I must say it turned out fantastic!
It’s extremely lite and fluffy. As I used coconut milk, coconut oil and fresh/desiccated coconut in the cake it has an intoxicating intense coconut flavor. I used a tiny amount of cardamom to compliment the coconut flavor which makes the cake even more exotic! Feel free to replace it with vanilla for a different twist. All purpose flour and white sugar results in a gorgeous white cake. It’s moist, airy and every bite has coconut in it! I dusted the cake with sugar powdered with cardamom but I am sure it’ll be great even with a heavy frosting go for it if you are feeling indulgent!
Like most of my recipes this is also really easy to make and relatively healthier. This is a real treat for all coconut lovers! What makes it even more special is that its vegan!
Make this egg-free, diary-free White Coconut Cake scented with Cardamom for that someone special in your life today! It’s worth it
[typography font="Cantarell" size="24" size_format="px" color="#b36f98"]Ingredients:[/typography]
- 1 ½ cups all purpose flour
- ¾ cup corn starch
- 1 cup fresh/desiccated coconut
- ¾ cup white sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tbsp arrowroot powder
- 1 tsp powdered cardamom seeds
- 1 ½ cups coconut milk
- ½ cup coconut oil
Combine all the dry ingredients and mix well. Now add the coconut milk and coconut oil and stir it all together. Pour into a greased round pan and bake at 160 degree C. Cook for up to 45 minutes or till the tooth pick inserted comes out clean. Keep a close eye for the last 5-10 minutes and try your best to avoid the top getting golden.
Once done, let it cool on a rack and dust with powdered sugar.