Coconut Cake with Fresh Coconut

Coconut Cake with freshly grated coconut is my family’s traditional recipe and my mum has been baking this cake for decades.

This is my Mum’s signature cake recipe and she is a pro at baking this cake. The cake is one of the healthiest cake recipes as it has no oil and no maida or all-purpose flour.

Table of Contents

• About Fresh Coconut Cake Recipe
• How to make Coconut Cake from Scratch.
• Coconut Cake Video
  • How to Grate a Coconut
  • Fresh Coconut Cake Recipe step by step
  • Cake Recipes that you may like to try
  • Printable Recipe Card

About Fresh Coconut Cake Recipe

The coconut cake recipe with fresh coconut is very similar to the Goan Baath cake with added colours. This fresh coconut cake is one of the healthiest cake recipes that you could make. It has no oil or maida but has the goodness of freshly grated coconut.

The cake is extremely flavourful and has a melt-in-the-mouth texture. We also love to call this Ribbon Cake because of the beautiful ribbon-like pastel stripes. You could skip the colours but using them makes a beautiful presentation.

The Fresh Coconut Cake Recipe though similar to the Baath Cake Goan Recipe, has a different method of preparation. The Baath Cake is left to ferment overnight whereas you can bake the Fresh Coconut cake right away. The Fresh Coconut Cake like the Baath Cake is baked on festive occasions.

Today is the 15th of August, Indian Independence Day, and also the Feast Day of Our Lady of Assumption, I baked this cake as a part of our celebrations at home. Also, our menu for today’s lunch is

Green Masala Chicken Biryani Recipe

Chicken Potato Chops

Chicken Moilee East Indian Recipe

East Indian Fugias

How to make Coconut Cake from Scratch.

• COCONUT. To make coconut cake from scratch let’s begin with the coconut. You will need one whole coconut that is freshly grated (approx 2.5 to 3 cups). Do not get tempted to use desiccated coconut in this recipe. Fresh coconut enriches the cake with flavour and texture making it delectable.

Desiccated Coconut Cake

Eggless Coconut Semolina Cake

• SOOJI/RAWA. No maida in this cake, making it a healthy recipe. Sooji or Rawa is Semolina and you can easily get it at any grocery.

• EGGS. Use whole eggs for this recipe. Don’t forget to remove the eggs from the refrigerator much before you start making the cake. The eggs and all the other ingredients need to be at room temperature.

• BUTTER. I like to use butter in my cakes and avoid using oil. Butter adds richness to the cake and also enhances the taste of the cake. I use salted butter as I always have it available at home. If you are using unsalted butter then don’t forget to add a little salt to the cake batter.

• CASTOR SUGAR. I prefer to use castor sugar in my baking because it sweetens the cake perfectly when added according to the recipe. It’s OK to use powdered sugar too, if you don’t have castor sugar with you.

• BAKING POWDER. The cake does not get a rise but it turns moist and soft with just a little baking powder.

• ESSENCE. You could add vanilla or rose essence to flavor this coconut cake. I prefer adding vanilla essence to the white cake batter and a little rose essence to the pink batter.

Coconut Cake Video

How to Grate a Coconut

The easy way to grate coconut is to keep the whole coconut in the refrigerator overnight. The next day, break open the coconut with a big knife and loosen the coconut from the shell. This should be easy as the coconut would have contracted a little as it was in the refrigerator.

Once you remove the coconut from its shell, peel out the brown portion with a vegetable peeler. You could also use a knife to peel off the hard skin.

Next, cut small bits of the coconut and pulse it in your mixie jar and a couple of times. You could also grind it once that is in a short burst and you will have freshly grated coconut without much hassle.

Coarsely grind this grated coconut for use in the Coconut Cake Recipe with fresh coconut.

Fresh Coconut Cake Recipe step by step

• Blend castor sugar and butter in a mixing bowl with a spatula or an electric beater.

• Add the eggs one by one and continue beating till well incorporated.

• Now add the coarsely ground coconut and mix well. You could continue to use the electric beater or the spatula.

• Once the entire coconut is blended with the batter, start adding the sooji or semolina little by little till the entire sooji is used up.

• Add baking powder and vanilla essence. Discontinue using the electric beater after this stage. Mix lightly with a spatula. Let the cake batter rest for 10 minutes. After resting the batter, add 2 tbsp milk if you find that the batter is thick.

• To colour the cake, divide the batter into 3 portions and add colours as per your choice. I used rose pink and green to colour 2 portions of the batter and left one portion white.

• Grease a baking tin and layer the cake batter with the white portions on top and bottom layer. Use the coloured batter for the middle layers. You can watch the video to see how to do it.

• Now bake the cake in a preheated oven at 180 degrees C for 35 to 40 minutes or until a skewer inserted comes out clean.

• Allow the cake to cool and then cut it into slices. Beautiful slices of coconut cake with fresh coconut and ribbon-like layers can be served plain with a cup of tea or coffee.

Cake Recipes that you may like to try

CARROT CAKE WITH RAISINS AND WALNUTS

MOIST DATE AND WALNUT CAKE

HOT MILK SPONGE CAKE

MOIST COCONUT CAKE

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Please let me have your comments and feedback. Your comments are valuable and highly appreciated. You can also get in touch with me at flavoursofmykitchen2019@gmail.com.

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Printable Recipe Card

Thanks for stopping by,

Love, Anita