Eggless Coconut Cake Recipe

Recipe By Slurrp

This eggless coconut cake is a delicious and moist dessert that is perfect for coconut lovers. Made with shredded coconut and coconut milk, this cake has a rich coconut flavor. It is also dairy-free, making it suitable for those with dietary restrictions. The cake is light and fluffy, with a tender crumb. It can be enjoyed on its own or topped with a coconut frosting for an extra indulgent treat.

3.5
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Vegdiet
1hr 5minstotal
10minsPrep
55minsCook
1hr 5m.total
10m.Prep
55m.Cook
Eggless Coconut Cake
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ingredients serve

Ingredients for Eggless Coconut Cake Recipe

  • 0.33 cup All Purpose Flour
  • 0.17 cup Granulated Sugar
  • 0.33 teaspoon Baking Powder
  • 0.08 teaspoon Salt
  • 0.17 cup Coconut Milk
  • 0.08 cup Vegetable Oil
  • 0.17 teaspoon Vanilla Extract
  • 0.17 cup Unsweetened Shredded Coconut

Directions: Eggless Coconut Cake Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 350°F (175°C) and grease a cake pan.
  • STEP 2.In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • STEP 3.Add the coconut milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
  • STEP 4.Fold in the shredded coconut.
  • STEP 5.Pour the batter into the prepared cake pan and smooth the top with a spatula.
  • STEP 6.Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • STEP 7.Remove the cake from the oven and let it cool in the pan for 10 minutes.
  • STEP 8.Transfer the cake to a wire rack to cool completely.
  • STEP 9.Once the cake is cooled, you can frost it with coconut frosting if desired.
  • STEP 10.Slice and serve the eggless coconut cake.
  • STEP 11.Store any leftovers in an airtight container at room temperature for up to 3 days.

Cooking Tips

  • Make sure to use unsweetened shredded coconut for this recipe.
  • If you don't have coconut milk, you can substitute it with almond milk or any other non-dairy milk.
  • For a stronger coconut flavor, you can add a few drops of coconut extract to the batter.

Storage and Serving

  • This cake is best served fresh, but leftovers can be stored in an airtight container at room temperature for up to 3 days.
  • To serve, you can dust the cake with powdered sugar or top it with coconut flakes.
  • You can also serve it with a scoop of coconut ice cream for a delicious dessert.
Nutrition
value
448
calories per serving
27 g Fat6 g Protein46 g Carbs3 g FiberOther

Current Totals

  • Fat
    27g
  • Protein
    6g
  • Carbs
    46g
  • Fiber
    3g

MacroNutrients

  • Carbs
    46g
  • Protein
    6g
  • Fiber
    3g

Fats

  • Fat
    27g

Vitamins & Minerals

  • Calcium
    64mg
  • Iron
    2mg
  • Vitamin A
    5mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    24mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    1mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    21mg
  • Manganese
    < 1mg
  • Phosphorus
    98mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp