Delicious, Moist Coconut Cake

Quick and Easy Coconut Cake

Let’s make a soft, moist, and delicious coconut cake. This coconut cake smells so good and if you could taste it, you would see how perfect it is in taste, texture, and softness too. So now let’s dive right into making this super delicious coconut cake. It’s a quick and easy recipe. Do give it a shot.

The star ingredient here is coconut. In this recipe we’ll use shredded dried coconut. But you could also use an equal quantity of fresh grated coconut or desiccated coconut. If using fresh coconut. Just dry roast it for 2 -3 minutes and then cool it to room temperature before adding it into the batter. If you’re going with desiccated coconut however, you could use it directly in the recipe. Shredded coconut has long shreds or flakes and therefore you have to grind this coarsely in a grinder jar before using it.

This coconut cake is a little different from the Goan coconut cake or baath cake in which in place of all-purpose flour, you have to use only semolina. But it has a soft texture and an awesome taste. Another soft and moist cake recipe you could try out is my hot milk cake. You’ll love it.

Ingredients

1 cup + 1 tbsp (135g) maida (all-purpose flour)

1 ¼ tsp baking powder

¾ tsp baking soda

5 tbsp (70g) soft salted butter

1 cup minus 1 tbsp (195 – 200g) granulated sugar, coarsely ground

5 tbsp (70g) oil

¾ cup yogurt

3 eggs

1 tsp vanilla extract

½ cup (50g) shredded dried coconut, coarsely ground

1 – 2 tbsp milk (if necessary)

Yellow, pink, and green colours (optional)

Procedure

1. Grease a baking pan and line the bottom with parchment paper.
2. Our star ingredient is coconut. I’m using shredded dry coconut. But you could use either grated fresh coconut or desiccated coconut instead. The fresh coconut could be dry roasted for a few seconds before using it. But the desiccated coconut could be added directly to the cake. The shredded dried coconut has long shreds or flakes. That’s why, we’ll have to grind this coarsely in a dry grinder for just a few seconds to break up the long shreds. Here’s the coarsely ground shredded coconut. If a few shreds remain unbroken that would be OK.
3. Next, let’s sift the maida along with the baking powder. We’ll add some baking soda too but a little later because it works faster than baking powder.
4. In another bowl, let’s whisk the butter and oil with the sugar for around 3-4 minutes. After that, we’ll add the yogurt and whisk everything again till we have a smooth batter. Now let’s add in the eggs and the vanilla extract and whisk the batter for around 3 minutes.
5. Into the flour mix, we’ll add in the coarsely ground dry shredded coconut and the baking soda and then stir this dry mixture into the liquid ingredients, in two parts. Don’t whisk the batter vigorously or over-mix it. Only mix it till it’s free from lumps.
6. Now we’ll switch to a spatula and mix everything lightly and check the consistency of the batter. It should have a soft dropping consistency. It shouldn’t be too thin and runny or have a thick dropping consistency. The batter should be like this with a soft dropping consistency.
7. Just in case you feel the batter is too thick, then mix in 1 or 2 tbsp of milk to adjust the consistency.
8. Next, we’ll divide the batter into three more or less equal parts, and add a few drops of a different colour to each part.
9. Spoon a tablespoon or so of each coloured batter turn by turn into the baking pan to form a random marbled pattern.
10. Tap the pan on the work surface a few times to get rid of any air bubbles or air pockets and also level the top.
11. Let’s bake the cake at 170C (340F) for around 40 to 45 minutes or till a skewer inserted into it comes out clean. You could also bake it at 180C (350F) for around 35 to 40 minutes.
12. Let the cake cool in the pan on a wire rack for around 30 minutes.
13. Finally, loosen the sides and unmould the cake.

Enjoy!