Introduction
Coconut cake is a dessert that is loved by all and has the light, and tropical flavor of coconut and the moist, spongy look of it which make it the most preferred option many a time. This egg-free version captures all the deliciousness of a traditional coconut cake while accommodating those with dietary restrictions or egg allergies. The cake has coconut milk as a significant constituent which adds not only a rich and creamy flavor to it but also holds the cake in a moist state. Shredded coconut is mixed with the cake batter to strengthen the coconut taste and the cake is then completed with a creamy coconut frosting, which results in a double level of delight.
Not having eggs in this coconut cake and obtaining the perfect one using only basic ingredients from the kitchen counters, this is the unparalleled success! The presence of vinegar here functions as an egg substitute and thereby the cake gets lifted and becomes tender crumbed. It’s a cake that can be used on its own or layer it with other strong-tasting forms of tropical. In every bite, you’ll feel the purity of the coconut flavor and the fluffiness of the cake. This coconut cake is perfect for birthdays, family gatherings, or when you just need a little bit of the tropics in your home. A cake with nothing else mentioned or a cake with stunning food is definitely something that people can appreciate.
How much time can it take
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour
Ingredients
Cake:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coconut milk (full-fat for richness)
1/4 cup vegetable oil or melted coconut oil
1 tablespoon apple cider vinegar or white vinegar
1 teaspoon vanilla extract
1/2 cup shredded coconut
Coconut Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
2-3 tablespoons coconut milk
1/2 cup shredded coconut (for topping)
Method
1. Get the Cake Mixture Ready:
Firstly, heat the oven to 350°F (175°C) and then grease and flour an 8-inch round cake pan. Take a mixing bowl and put the dry ingredients together such as flour, sugar, baking soda, and salt. Then, in a separate bowl, fold in the shredded coconut.
Coconut milk will be followed next by oil, vinegar, and vanilla extract. Stir until blended. Then stir in the shredded coconut.
2. Bake It:
Place the batter onto the approved pan and bake for 30-35 minutes for the cake to be made or until a toothpick put in the middle of it comes clean. Ice the cake in the pan for 10 minutes, then move to a wire rack to cool.
3. Make the Frosting:
Fluffy the softened butter by beating it in a bowl, and the milk will be added gradually along with powdered sugar. In the end, frost the cooled cake and sprinkle some shredded coconuts on top of it.
4. Serve:
Now, slice the cake and serve it. This dessert goes very well with berries and cream made from coconut milk or even whipped cream of coconut.
Notes
For a more intense coconut flavor, you may replace some of the granulated sugar with coconut sugar, or mix some coconut essence with the dough and the frosting using a couple of coconut drops. To make it more festive, let the frosting be with a topping of toasted coconut flakes. This cake can also be made as cupcakes. Adjust the baking time to about 18-20 minutes. For those who are not fans of dairy, change the butter in the frosting with a vegan substitute and use full-fat coconut milk.
Conclusion
This egg-free coconut cake is a delightfully moist and airy dessert with a coconut flavor that is both rich and satisfying. Whether for a gathering or spoiling yourself, you can easily create it and even adjust it to make it more suitable for your flavor. The blend of coconut milk, shredded coconut, and creamy frosting not only gives the cake a real tropical feel, but it is also like a little trip to a tropical golden beach.
Nutrition fact
Calories: 320
Fat: 16 g
Saturated Fat: 10 g
Carbohydrates: 44 g
Sugar: 30 g
Fiber: 2 g
Protein: 2 g
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