Coconut Cake - February Challenge on Eggless Baking

The recipe for Coconut cake was chosen for the February Challenge on Eggless Baking group.
You can refer to the original recipe here on the blog.The challenge was to substitute the egg in the recipe and bake it. Refer to this link for suggestions on how to make the substitution.

Original Recipe Source: indobase

Ingredients:

Unsweetened Dessicated Coconut-1 1/2cups

Unsalted Butter-1cup

All Purpose Flour-2cups

Baking Powder-1tsp

Vanilla Essence-1tsp

Sugar-1 1/3cups

Milk-1cup

Salt-1/2tsp

Egg-3

Procedure:

1. Preheat oven to 175C.

2. Line, grease and dust a 10" round cake tin.

3. Cream butter until fluffy.

4. Beat in the sugar until creamy.

5. Add eggs one by one and beat together.

6. Mix flour, salt and baking powder.

7. Add milk and flour alternately in three batches and mix well.

8. Add the essence and coconut and mix.

9. Spoon the batter into the tin and bake for 45-50minutes or until the cake passes the tooth pick test.

10. Cool cake in pan for one hour and then invert onto a wire rack. Remove the butter paper.

11. Serve.

Modifications:

I scaled the recipe down to 1/3 from the original.

That brought the number of eggs down to 1. Instead of the Egg, I used 1/4 cup yoghurt.

I used Whole-wheat flour instead of All-purpose flour.

I baked the cake at 150 degrees for 40 mins in a small (11 cm diameter) silicone flower mould, and 4 cupcake moulds for 25 mins.

Here is the modified recipe:

Ingredients:

Scale down to 1/3rd from the original.

Unsweetened Dessicated Coconut - 1/2cup (I used fresh shredded coconut)

Unsalted Butter - 1/3cup

Wheat Flour - 2/3cups

Baking Powder - 1/2 tsp

Vanilla Essence - 1/2tsp

Sugar - 1/3 cups

Milk - 1/3cup

Salt - a pinch

Egg - 1 ----- substitute with 1/4 cup yoghurt and a pinch of baking soda

Procedure:

1. Preheat oven to 150 degrees C.

2. Dust a 4-5" small cake mould or some cupcake moulds.

3. Cream butter until fluffy.

4. Beat in the sugar until creamy.

5. Add eggs one by one and beat together.

6. Mix flour, salt and baking powder.

7. Add milk and flour alternately in three batches and mix well.

8. Add the essence and coconut and mix.

9. Spoon the batter into the tin and bake for 40 minutes (for the 5" cake mould) or for 20-25 mins (for cupcake moulds) until the cake passes the tooth pick test.

10. Cool cake in pan for one hour and then invert onto a wire rack. Slice when completely cool.

11. Serve.

 


Verdict: The cake was super soft and delicious. I was apprehensive about using wheat flour, but the results were good.







Excellent for a quick evening snack, when you have all ingredients on hand.