Moist Delicious Coconut Cake. This cake needs no introduction and is the best coconut cake recipe you can make at home.
A delight for coconut lovers, this cake is fluffy, and moist with an intense flavour of cardamom and freshly grated coconut. This moist coconut cake recipe is perfect for making for occasions and holidays. The cake looks delicious and never fails to impress friends and family.
Read also – 9 Easy Cakes To Make at Home
Table of Contents
Ingredients for Moist Coconut Cake
Coconut.
One whole freshly grated coconut, approximately 2.5 cups. Use only the white portion and grate it finely or coarsely in a food processor or mixer. Desiccated coconut or coconut flakes are not suited for this recipe. If you like desiccated coconut, then here’s another easy Desiccated Coconut Cake Recipe for you.
Sooji/Semolina/Rava.
These are all the same and a healthier option than regular cake flour, all-purpose flour, or maida. Use the fine variety of semolina/Rava/sooji for the best results. This cake is traditionally made using Sooji/Rava and I like to stand by tradition hence haven’t tried it with other flour.
Butter/Ghee (clarified butter)
My mum would use ghee but I love the flavour of butter in this cake. I generally bake with salted butter but if you are using unsalted butter then don’t forget to add salt to the batter. With ghee or butter, the cake still turns moist and delicious.
Eggs
You will need 3 to 4 whole eggs for this cake recipe. For the eggless cake, substitute 1 egg for 1/4 cup of yogurt. So for this recipe, you can use 3/4 cup of yogurt, check the consistency of the cake and add more if needed.
Sugar
You can use granulated sugar for this cake recipe. Cream the sugar well with the butter and then add the rest of the cake ingredients.
Essence.
This traditional cake has an intense flavour of freshly crushed cardamom. Crush about 10 to 12 pods of cardamom in a mortar and pestle for the best flavours. Along with cardamom you can also flavour the cake with vanilla or rose essence.
How To Make A Moist Coconut Cake From Scratch
Prep Time: 10 minutes
Bake Time: 40 to 45 minutes at 180 deg C
Yields: Approx. 1 Kg of Cake
- Step I – Start by grating the coconut. Break open the coconut and peel off the brown portion. Then cut the coconut into pieces and grind them coarsely, so that it is not too thick or thin.
- Step II – Crack 4 whole eggs into a bowl and set aside.
- Step III – In a large mixing bowl beat butter and granulated sugar with a whisk or an electric beater. Now drop in the eggs one at a time and continue to beat until the mixture is light and fluffy.
- Step IV – Now add the grated coconut and semolina/sooji or rava. Mix well with a spatula until it is well incorporated. Do not over-mix. Cover the batter and set aside for at least 4 or 5 hours or overnight at room temperature, as is traditionally done.
- Step V. The next morning, or after a few hours add in the baking powder, cardamom powder, and essence. Mix everything well and then transfer the batter into a greased or lined baking tin.
- Step VI. Preheat the oven to 180 deg C. Place the cake into the preheated oven and bake for 40 to 45 minutes or until the skewer inserted comes out clean.
- Step VII. Allow the cake to cool for 10 minutes and then unmould it and set it to cool on a wired rack. Cut the cake only after it has completely cooled. Moist Delicious Coconut Cake is ready to be served.
Watch the video here
Serving & Storing Suggestions
Cut the cake into desired slices and then serve it with your favourite cup of beverage. Perfect for family get-togethers or occasions like Christmas, New Year, Easter, or even Birthdays.
Store the cake at room temperature for two days only. After that, store the leftover cake in an air-tight container in the refrigerator.
More Cake Recipes
Coconut Cake With Fresh Coconut
Printable Recipe (Moist Delicious Coconut Cake)
Moist Delicious Coconut Cake | How to Make A Moist Coconut Cake From Scratch
Ingredients
- 1 medium Freshly grated coconut (approx. 2.5 cups)
- 200 grams Sooji/Rava/Semolina
- 200 grams Sugar
- 150 grams Butter
- 4 whole Eggs
- 1 tsp Baking powder
- 1 tsp Cardamom, crushed (10 pods cardamom crushed)
- 1 tsp Rose or Vanilla Essence
- ΒΌ tsp Salt (if using unsalted butter)
Instructions
How to make a moist coconut cake from scratch
- Start by grating the coconut. Break open the coconut and peel off the brown portion. Then cut the coconut into pieces and grind them coarsely, so that it is not too thick or thin.
- Crack 4 whole eggs into a bowl and set aside.
- In a large mixing bowl beat butter and granulated sugar with a whisk or an electric beater. Now drop in the eggs one at a time and continue to beat until the mixture is light and fluffy.
- Now add the grated coconut and semolina/sooji or rava. Mix well with a spatula until it is well incorporated. Do not over-mix. Cover the batter and set aside for at least 4 or 5 hours or overnight at room temperature.
- The next morning, or after a few hours add in the baking powder, cardamom powder, and essence. Mix everything well and then transfer the batter into a greased or lined baking tin.
- Preheat the oven to 180 deg C. Place the cake into the preheated oven and bake for 40 to 45 minutes or until the skewer inserted comes out clean.
Notes
- Β Baking time will depend on the setting of your oven.
- You can reduce the number of eggs to 3 if you don’t like more eggs.
- Use fine sooji/Rava for this cake recipe.
- If using unsalted butter, add 1/4 tsp of butter to the cake batter.
- Do not overmix or overbake the cake.
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