Recipe fest: How to make eggless coconut cake at home

Ingredients required include whole wheat flour (1 cup), freshly grated coconut (1/2 cup), sugar (1/2 cup), milk (1/2 cup), olive oil (1/2 cup), pineapple essence (1 teaspoon), cardamom powder (1/2 teaspoon), baking powder (1/2 teaspoon), and baking soda (1/2 teaspoon).

Preheat your oven at 175°C for 10-15 minutes before mixing ingredients.

Also, you will need a cake tin, spatula, whisk, brush, and two bowls.

Sift the whole wheat flour twice in a bowl and keep it aside.

Add milk, oil, and sugar to another bowl and whisk until the sugar dissolves.

Add the grated coconut to this wet mixture along with the cardamom powder and pineapple essence. Mix well and keep aside.

Now add baking powder and baking soda to the whole wheat flour bowl and mix.

Next, grease your cake tin with some olive oil.

Combine the whole wheat flour with the coconut mixture, and mix slowly with a spatula.

Pour this cake mixture into the greased cake tin.

Place it inside the hot oven and bake the coconut cake at 180°C for 30-35 minutes.

After that, test it with a toothpick to check if the cake is ready.

You can either serve the cake (after cooling) like this, or you can add some frosting.

For the frosting, combine some cream cheese, butter, vanilla extract, sugar, and almond extract, and mix until just smooth. Don't whip.

To assemble, spread the frosting on the cake's top and sides. After that, you can sprinkle some shredded coconut all over the frosting.

Serve at room temperature.