My day started today by baking this Eggless whole wheat coconut cake. I have learnt so much from my mom and share her recipes through my blog. She’s my role-model in life who has taught me to live life to the fullest. I wanted to do something to cheer me up. Cooking and baking always changes my mood and cheers me up. So, I decided to make a tea-time cake before my husband gets up and surprise him with something sweet in the morning with his morning cup of coffee.
Eggless Whole Wheat Coconut Cake
Ingredients
- 2 cups Whole wheat flour
- 1/3 cup Fresh finely shredded coconut
- 1 cup Sugar
- 1 cup Yogurt
- 1 cup + 2 tbsp Water (you can add more to bring the cake to dropping consistency)
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Cinnamon powder
- 1 tsp Cardamom powder
- 3/4 cup Olive oil
- 1 tsp Vanilla extract optional
Instructions
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Preheat oven at 180 C. Sift wheat flour, baking soda and baking powder and keep it aside.
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Add sugar, oil in a bowl and mix it well until sugar completely dissolves. Add yogurt and blend it well.
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Now add all wheat flour slowly to the mix and blend it well. Add water and bring it to a dripping consistency. Make sure there are no lumps in the batter. Add cinnamon powder, cardamom powder, vanilla extract and finely shredded coconut and give a quick stir.
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Grease the cake tin with some oil evenly and add the batter to it and fill only half way. You can also use butter paper.
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ake at 180 C for 45-50 minutes. Check after 45 minutes by inserting a toothpick at the center of the cake. If it comes out clean, then your cake is done or else continue baking for 5 more minutes and keep a watch on it.
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Once it has cooled down, invert it on a wire rack and let it cool down completely. Sprinkle some powdered sugar and enjoy with your tea/coffee.
Recipe Notes
- Prep the cake once it has completely cooled down which will take about about 30-40 minutes.
- Bring the batter to dropping consistency.
- Do not keep the batter for a long time after preparing it as the baking powder and baking soda start reacting in it.
- Use appropriate baking tin and fill only half way as the cake will rise. Use 9 inch or 10 inch round/square pan.
- 3.4.3177
Such a tempting cake with awesome flavors…
Healthy combo of cake.. with low fat..
How creative you are Priya in deplicating and creating eggless cakes! I love that it has yogurt and coconut! A must try. Thank you for sharing!
cake is looking just awesome 🙂 so moist 🙂
lovely recipe …
I am forever blown away at your amazing eggless recipes! Priya, this is truly amazing. I love coconut cake so much!
Iam fan of eggless cakes.ur cake is looking stunning
an awesome mouth watery recipe i have ever had…simply phenomenal….will surely try out….
delicious hearty, coconut cakes..
cake looks very moist and so yumm
love to try this soft and delicious cake, love to see you at my blog sometime too
fresh coconut cake and that too with wheat flour. Lovely combination. Looks yummy.
Yummy and Tempting !
Thank you dear 🙂
These coconut cake is absolutely amazing priya..Too soft and too delicious.
Thank you 🙂
The cake looks really good. I’ve baked muffins using wheat flour alone but not a cake. Bookmarking your recipe.
Thank you 🙂
Hi, I use your recipe for this beautiful cake and it turns out amazing .. replaced the sugar with honey (1 cup) and cut down on the water to half a cup instead of one .. works very well .. thank you ????????
Happy to hear that. Thank you for sharing the feedback <3