Eggless Coconut Cake

This Eggless Coconut Cake is soft, moist, and full of coconut flavour in every bite. Made with desiccated coconut, milk powder, and ghee, it needs no eggs or curd. Perfect with tea, coffee, or as a simple dessert. The best part? It comes together in just 10 mins of prep!

Soft and spongy eggless coconut cake made with desiccated coconut, milk powder and ghee. Easy tea-time cake recipe with step-by-step photos.

Eggless Coconut Cake

Prep Time: 10 mins

Bake Time: 40 mins at 170°C

Tin Size: 7-inch bundt or round tin

Ingredients:

- Coconut powder/Desiccated coconut: 1 1/2 cup

- All-purpose flour/Maida: 1 cup

- Milk powder: 3/4 cup

- Milk: 1 cup, warm

- Sugar: 3/4 cup, powdered

- Ghee: 2 tbsp, melted

- Baking powder: 1 tsp

- Baking soda: 1/4 tsp

- Vanilla essence: 1 tsp

Method:

1. Preheat oven to 170°C for 10 mins. Grease and dust a 7-inch tin.

2. Sift flour, milk powder, baking powder, and baking soda together twice. Keep aside.

3. In a bowl, mix warm milk, powdered sugar, melted ghee, and vanilla essence until sugar dissolves.

4. Add the sifted dry ingredients to the wet mixture. Fold gently to form a smooth batter. Do not overmix.

5. Fold in desiccated coconut last. Pour batter into the prepared tin.

6. Bake at 170°C for 40 mins or until a toothpick inserted comes out clean.

7. Cool in tin for 10 mins, then transfer to wire rack.

 

                                           

Notes & Tips:

Use fine desiccated coconut, not coconut chips. If using fresh coconut, reduce milk by 2 tbsp.

Don't skip sifting - it makes the cake light and avoids lumps from milk powder.

Ghee gives a rich flavour, but you can use melted butter or oil 1:1. 

Oven temps vary. Start checking at 35 mins. If top browns fast, cover with foil.

Store in airtight container for 4-5 days. Tastes even better next day.