Coconut Cake Recipe Eggless Sponge Cake With Desiccated Coconut

COCONUT CAKE RECIPE | EGGLESS SPONGE CAKE WITH DESICCATED COCONUT

Steps:

• firstly, in large mixing bowl take ½ cup butter and 1 cup sugar.
• beat well until the butter and sugar mixture turns creamy.
• now add ¾ cup coconut milk, ¼ cup buttermilk and 1 tsp vanilla extract.
• beat until everything is combined well.
• place a sieve and add 2 cup maida, 1 tsp baking powder, ½ tsp baking soda and ¼ tsp salt.
• sieve the flour making sure there are no lumps.
• mix well using cut and fold method.
• pat twice to remove the air incorporated into the batter.
• place the cake tray into the preheated oven. bake the cake at 180 degree celsius or 356 degrees fahrenheit for 45 minutes.
• spread the whipped cream over sides making sure its uniformly spread.
• sprinkle desiccated coconut over top and sides.
• finally, enjoy coconut cake recipe garnished with cherry.

COCONUT CREAM CAKE

Steps:

• Heat the oven to 180C/gas 4/fan oven 160C. Line an 18cm round cake tin with baking parchment. Cream together the butter and sugar until soft. Add 150ml/1⁄4pint of the coconut cream and the remaining cake ingredients and beat lightly to make a soft and slightly wet mixture.
• Spoon the ingredients into the tin and bake for 50-55 minutes, until the top of the cake is golden and a skewer inserted comes clean. Remove from the oven allow to cool in the cake tin.
• When cold, remove the cake from the tin, peel away the paper and put the cake on a plate. Put the icing sugar into a bowl and add enough of the reserved coconut cream to mix to a thick but flowing consistency. Spread the icing over the cake, allowing it to dribble down the sides, then sprinkle the toasted coconut around the top edge.