About The Recipe:

Coconut Cake | Thengai Cake | How To make Coconut Cake | Homemade Coconut Cake, specialty of this cake is made with the fresh coconut. The main ingredients are fresh coconut milk, coconut oil (don't use coconut hair oil), freshly grated coconut and fresh coconut water. For this cake, I used one small coconut fully. While baking, the coconut flavor is filled my home. I suggest everyone to try this cake at-least once. For each and every bite, their is a grated coconut and the cake melts in mouth. Highlight of this cake is the golden and crunchy coconut topping. Also try to consume at the same day for best flavor and taste. You can also refrigerate for four to five days. Now lets see how to make this homemade coconut cake with easy step by step images and instructions.

Recipe : Coconut Cake | Thengai Cake | How To make Coconut Cake | Homemade Prep Time: 30 minutes Total time: Bake: 40mins, Cook: 5mins Recipe Cuisine: World Recipe Category: Cake Yield: One 7" Cake

Ingredients :

For Cake Batter:

Maida | Plain Flour - 1 cup

Baking Powder - 1\2 tsp

Cooking Soda - 1\4 tsp

Cane Sugar or Powdered Brown Sugar - 1\2 cup

Egg - 2 nos

Vanilla Essence - 1 tsp

Fresh and Thick Coconut Milk - 1\4 cup

Coconut Oil - 1\2 cup

Grated Fresh Coconut - 1\4 cup to 1\2 cup

For Sweet Coconut:

Coconut Oil - 1 tsp

Grated Fresh Coconut - 1\2 cup

Sugar - 1\4 cup (+ or -)

Others:

Cake Tin - 7" diameter

Coconut Water - 1\2 cup

Sugar - 2 tbsp (+ or -)

Whipped Cream - 3 cups (+ or -)

Method :

Preparations, grease and dust the seven inch cake tin with the coconut oil and maida. Sieve the maida, baking powder and cooking soda for three to four times. Pre-heat the oven at 180 degree Celsius.

To make the cake batter, In a mixing bowl, add the sugar, eggs and vanilla essence, beat for an minute. Add in the coconut milk and coconut oil, again beat for an minute or till combined. Fold in the sieved flour mixture. Add the grated coconut and fold in to combine all. Coconut cake batter is ready.

To bake, transfer the cake batter into the prepared cake tin and bake for about thirty five minutes or till the top turns golden colour.

To test the cake, insert a knife in the center and it should comes out clean. Else bake for another five minutes.

Cool the cake in the tin for ten minutes, run a knife at the sides, invert it and cool completely.

For topping, to make the crunchy sweet coconut, heat the oil in a kadhai, add the grated coconut and saute till dry over lower flame. Add the sugar and again cook till dry and it turns golden colour. Cool completely.

To moist the cake, mix the coconut water and sugar.

To arrange the cake, slice the baked cake into half. Take a piece of cake, sprinkle some sweetened coconut water, layer the whipped cream for about one centimeter. Place another cake on top, moist the cake and fully cover the cake with whipped cream. Finally sprinkle the crunchy sweet coconut and the coconut cake is ready.

Notes: Use fresh coconut milk, grated fresh coconut, fresh coconut water for best taste and flavor. For coconut oil, use edible coconut coconut oil and don't use coconut hair oil. Consume the cake at the same day or refrigerate for four to five days.

Step By Step Images:

Coconut cake required ingredients are shown in above image.

Preparations, First grease the seven inch cake tin with the coconut oil, then dust the flour and keep aside. Sieve the maida with baking powder and baking soda for four to five minutes and keep aside. Pre heat the oven at 180 degree Celsius.

To make the coconut cake batter, take a mixing bowl, add the cane sugar, whole eggs and vanilla essence. Beat with an electric beater for an minute.

Then add the coconut oil and coconut milk, again beat with the electric beater for an minute. Add the sieved flour mixture and fold in.

Add the grated coconut and mix gently. Now the coconut cake batter is ready.

To bake the cake, transfer the coconut batter into the prepared cake tin and bake for about thirty minutes or till the top turns golden color. Cool the cake in the tin for ten minutes.

To remove the cake in the tin, run a knife to the sides of cake, invert on the plate and cool completely. Then slice the cake into halves and keep aside.

Above ingredients are for frosting the cake.

To make the crunchy sweet coconut for topping, heat a teaspoon of oil in a kadhai, add the coconut and saute till dry over lower flame. Then add the sugar and again cook till dry, also the coconut turns crunchy and golden colour. Cool and keep aside.

To moist the cake, mix the coconut water and sugar. Take a cake slice and sprinkle some sweetened coconut water.

Layer the whipped cream for about one centimeter. Then place the another cake slice on top and moist with sweetened coconut water.

Cover the cake fully with the whipped cream. Finally sprinkle the crunchy coconut on top and the coconut cake is ready.

Serving Suggestion: Serve the coconut cake with the ice cream. Page: Collection Of Cake Recipes. If you like this recipe: You will like this mulam pazham cake recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on facebook

By Kalais