Coconut cake

“Life’s no piece of cake, mind you, but the recipe’s my own to fool with.”- Haruki Murakami.

Just back from my ultra short vacation by the beach , I can still feel the sand in my feet and the wind in my hair. I love anything and everything “beach” and “tropical” , and that goes for coconuts as well!

Being a true blue south Indian , I doubt there’s ever a time when there s no coconut in my kitchen. Which obviously means that it finds a way into my oven time and again! Like in these cookies. This cake is a more versatile kinda recipe . Its sweet and moist and light. Super duper delicious.

I have made this umpteen times actually . Turns out great every time . Have gobbled up wedges of it plain while reading Perry Mason . Have served it with whipped cream and pineapple compote for a dinner party . Have torted and filled it away to make a glorious birthday cake for a fellow coconut-loving pal.

If you like coconut , there s no way , absolutely no way that you cannot try this one!!

Coconut cake
Light , fluffy and moist coconut cake!
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Ingredients
  1. 155 grams or 1 1/4 cup all purpose flour
  2. 200 grams or 1 cup granulated sugar
  3. 113 grams or 1/2 cup unsalted butter , at room temperature
  4. 2 eggs , at room temperature
  5. 1/2 tsp vanilla extract or essence
  6. 120 ml or 1/2 cup milk , at room temperature
  7. 3/4 cup shredded unsweetened coconut
  8. 1/2 tsp baking powder
  9. 1/4 tsp salt
Instructions
  1. Line a 8 or 9 inch round cake pan with parchment (bottom and sides) or grease with butter and flour well. Preheat oven to 180 C or 350 F.
  2. Whisk together the flour, salt and baking powder. Keep aside.
  3. Beat or cream the butter for 3-5 minutes in a medium sized mixing bowl. Add the sugar and beat for another 3-5 minutes until light and fluffy.
  4. Add the eggs one by one and beat each time until well incorporated. Scrape bowl as needed.
  5. Add the vanilla and beat well.
  6. Add 1/3rd of the flour mixture and beat at slow speed until combined.
  7. Add half of the milk and mix . Now repeat with the second 1/3rd of the flour - remaining half of milk - last 1/3rd of flour mixture , beating well after each addition. Scrape the bowl well.
  8. Add the coconut and mix until well combined.
  9. Pour batter into the prepared pan and smooth the top. Bake at 180 c/ 350 F for 45-50 minutes if using an 8 inch pan and 35-40 minutes if using a 9 inch pan.
  10. The cake is done when the top springs back when touched , the sides come away and a toothpick inserted in the centre comes out clean. Cool in the pan for five mins and on a wire rack until completely cool.
Notes
  1. This recipe can be doubled or halved .
  2. This can be baked in an 8 or 9 by 4 inch loaf pan for 50-55 minutes.
  3. Store in an airtight container for upto 5 days in the refrigerator.
  4. I have used fresh coconut here, but you can use desiccated coconut . If using sweetened , adjust sugar in recipe accordingly.
  5. You could sub coconut milk instead of regular milk, I just prefer the regular milk better!
http://floursandfrostings.com/

And oh by the way , this is no coconut “flavoured” cake . This is the real deal . There are loads of coconut bits in each yummy bite .I did say it already… but sweet , moist and super delicious!

10 Comments

    • Hi Shif. It would work but the texture would differ . You can substitute half the flour for whole wheat and give it a try !

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