Wednesday, 18 March 2015

Eggless toasted coconut Tea cake

Our family favourite tea cake, absolutely moist, light and delicious ! Awesome flavor and crunch from the toasted coconuts. This cake is not overly sweet and perfect with the glaze. This cake is one of the most ordered cake from my home bakery. Its so so good !


  • 1 and 1/4 Cup All purpose flour
  • 3/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Baking Soda
  • a big pinch of salt
  • 2/3 Cup Unsalted Butter at room temperature
  • 1/2 Cup granulated Sugar
  • 1/4 Cup Curd / plain natural yogurt
  • 1/2 Cup Buttermilk ( To make buttermilk at home, take a coffee mug. Add 1/2 cup milk. I used full cream milk. Add 1 Teaspoon of distilled white vinegar and stir in. Leave the mixture for 10 minutes. After 10 minutes milk would have curdled and buttermilk is ready for use)
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Milk at room temperature
  • 3/4 Cup toasted sweetened shredded coconut ( Recipe for sweetened coconut available below)

For the glaze

  • 1/2 Cup confectioners Sugar/ Icing Sugar
  • 1/2 Teaspoon lemon juice
  • 1/2 Teaspoon lemon Zest
  • 2 Tablespoon Milk at room temperature

Preparation :

Prepare sweetened shredded coconut :

1. Peel/ remove brown skin of coconut. We need just the white flesh of coconut. Grate/shred white part of coconut
2. In a bowl take 1/2 Cup water and add 2 Tablespoon granulated sugar. Add grated coconut to the sweet water and soak for 30 min
3. Drain and pat dry in a paper towel
4. Preheat Oven at 180 C / 350 F
4. In a oven safe tray / cookie sheet , spread the sweetened coconut and toast them at 180 C. Watch carefully and move it around every 3 to 4 min for even browning. They may burn very quickly, so you need to watch close
5. Once coconut is browned, remove from Oven and let it cool

Directions for Baking the cake

1. Preheat oven to 180 C, grease a 6 inch loaf pan and set aside
2. In a bowl, sieve AP flour, baking powder, baking soda, salt together for 2 times and set aside
3. In a separate bowl beat butter with a hand mixer for a min. Then add sugar and cream butter and sugar for 2 more min
4. Add yogurt and buttermilk and beat using the hand blender until everything is mixed together. Now add vanilla extract and beat one more time
5. Adding dry ingredients to wet mixture : Add flour in 3 additions alternating with milk. Beat until dry ingredients are evenly incorporated in wet mixture and there is no lump
6. Finally fold in 2/3 of toasted sweetened coconut in the batter
7. Pour the batter in the greased loaf pan and bake at 180 C for 45 to 50 min
8. Start watching the cake after 45 min. Bake until the tooth pick inserted comes out clean. My cake was done in 50 min.
9. Once done, remove from the oven and let it cool
10. Mean while prepare the glaze by whisking together confectioners  / icing sugar and 2 tablespoons milk. Add lemon zest and lemon juice and give it a stir
11. Drizzle the glaze over the cake and sprinkle the remaining toasted coconut over the glaze. Drizzle glaze when the cake is warm, that way it will get absorbed easily and adds sweetness to the cake

No comments:

Post a Comment