Eggless Coconut Cake Recipe | How to Make Eggless Coconut Cake

According to Wikipedia Eggless Coconut Cake Recipe cake is a popular dessert in the Southern region of United States. It is a cake frosted with a white frosting and covered in coconut  flakes. Typically, the cakes used in coconut cake are either white or yellow cakes. While some recipes do not call for coconut flavour in the cake itself, there are others that replace the milk with coconut milk and/or use coconut extract.

According to Vinipedia

I don’t need to taste the cake to write about it.  Without having a bite I can say it’s amazing.  A very soft cake having the most awesome flavour of Eggless Coconut Cake Recipe on the planet… coconut!
(Hope my words could convey my love for coconut).


Let’s talk about Eggless Coconut Cake Recipe

If we talk about texture, this cake is the best cake I have ever baked. Not because coconut is my favorite flavour but I seriously mean it.  When I cut it, it was so white. It looked beautiful. I fell in love with its feel. It was “SOFT”. And when I say soft with the caps lock on, you know what I mean!! Okay you who don’t know? I mean it was softtttttt. Now you know what I mean!!

I got the recipe from This was a non vegetarian recipe containing eggs. The author has replaced eggs with curd and baking soda. Curd is my favorite substitute for eggs (in case of cakes not for egg curry, of course). It gives a wonderful texture to the cake.

The recipe called for fresh coconut. I had desiccated coconut. So I used Eggless Coconut Cake Recipe desiccated coconut because I was too desperate to try this recipe and no coconut can ever be wrong!! #myloveforcoconut

I dressed the cake using condensed milk and desiccated coconut. However, the cake was already divine. Glaze, frosting or dressing is totally optional. Whatever frosting you decide just keep in mind the cake is very soft.

The Beauty of Coconut Cake Recipe

There aren’t many  on the internet. As wiki told most coconut cake recipes call for a basic cake frosted with coconut frosting. But I don’t like frosted cakes, so I was looking for a recipe that would give me a coconut cake even if I minus the frosting.

It’s a delight for coconut lovers.  It’s a very simple recipe. It looks beautiful without any frosting too. It’s white from within and has a lovely brown crust.

And the Beast (difficult part about the recipe)

(Disclaimer: The points here are common for all the cakes and are repeated in all the cake posts)

Each cake recipe is a beasty recipe. As in if you go a little wrong somewhere you don’t get a perfect cake.

  • You could end up with a cake that doesn’t de mould easily or you might just break the cake while de moulding. Oops!!
  • The texture of the cake can go wrong. And by wrong I mean it could go anywhere between very soft to very dry or completely non spongy.
  • The cake might sink/ have a dome/ have cracks.
  • And the list is endless… believe me.

Experience and experiments (tips and tricks)

(Disclaimer: The points here are common for all the cakes and are repeated in all the cake posts)

Before starting:

  • PRAY! Yes I always say a little pray when I decide to bake a cake .

The ingredients

  • Use the ingredients of best quality. For example, use vanilla extract instead of essence. Use a good cocoa powder, butter etc. Use unsalted butter unless the recipe calls for salted butter. I however use salted one as unsalted is often unavailable.
  • Make sure the ingredients are at the room temperature.
  • Weigh your ingredients. Invest in a weighing scale and be sorted for life. I prefer to weigh them instead of measuring them using the measuring cups and spoons. And if you don’t want to weigh them for any reason, make sure to measure them properly. Don’t dig in the measuring cup or spoon into the ingredient container. Always spoon out the ingredients to fill the measuring cups and spoons.
  • Collect and weigh all the ingredients before starting off with the recipe.

Preparing the pan for baking

  • Before you prepare the pan, you need to select one. And by selecting I mean choose the pan of correct size. There is a lot of information available online as to what should be the size of pan depending upon the volume.
  • To avoid a domed cake tie a towel strip around the pan. This is a substitute (jugaad #dilhaihindustani) for pre made strips.
  • I like to grease the cake pan then line it with a good quality parchment paper and again grease the parchment paper. And this has always worked for me.

Preheating the oven

  • Always pre heat the oven to the temperature and for the time mentioned in the recipe.
  • If your baking trials are failing again and again in spite of following all the do’s and don’ts on the internet, get an oven thermometer. This will give you the exact temperature of the oven.

Mixing the wet ingredients

  • Just follow the recipe. If it calls for creaming the butter and sugar at high speed for particular minutes, do that. Do not do anything more or less.

Mixing the dry ingredients

  • The best way to mix the dry ingredients is by sieving them together twice or thrice from a little height. Umm… yeah I too get lazy at times and end up using a balloon whisk to mix the dry ingredients.

Mixing the dry and wet ingredients

  • My mom used to use the cut and fold method. If you know this method well, go ahead. When your kids will write a post on cake you’ll be mentioned there J
  • I personally love to mix the two ingredients with the help of a balloon whisk using a very light hand.
  • Add the dry ingredients to the wet ones in batches. Do not add the entire lot of dry ingredients to the wet ones.
  • How so ever you mix, DO NOT OVER MIX THE BATTER. If you do that, even “control + s” will not be able to save your cake (you know what I mean). OK you don’t? What I meant was DO NOT OVER MIX THE BATTER. Simple. A few lumps here or there won’t kill anyone.

Batter in the pan:

  • Pour/spoon (depending upon the consistency of the batter) into the prepared tin.
  • Pat it twice.
  • Level it with a spatula.
  • Do not leave it on the counter now. Yes it’s time to bake.

Cake in the oven:

  • I have been creeping “follow the recipe” but but (yes I want 2 but here), when it comes to the baking temperature and timing follow your experience. Each oven is different and no one knows your oven better than you. And if you haven’t figured it out yet, then you have to follow the recipe. However just remember the fan ovens/convection ovens work at 20 degree centigrade lower than the stated temperature.
  • Do not open the oven door before 15-20 minutes how so ever inquisitive you are!!
  • If you see the cake top browning really fast, cover it with an aluminium foil and continue to bake.

Is the cake done?:

  • Insert the toothpick to check if the cake is done. No. Do not do that.
  • First of all, feel the cake from the center as well as the sides. It should feel the same. The cake should be spongy and pilowy.
  • The sides of the cake start to pull away from the sides. There appears a tiny gap between the edge of the cake and sides of the pan.
  • Now insert a toothpick or spaghetti. Because if the cake is too much under cooked and you insert the toothpick to check it, it will sink down.

The cake is done, but I am not done yet:

  • Take the cake out of the oven once its done. Don’t let it sit in the hot oven any longer.
  • Place it on a wired rack and let it cool. Most of the recipes call for cooling the cake for 5-10 minutes. I cool mine a bit longer. I cool it till the point that its just warm.
  • Carefully de mould the cake by running a knife along the sides of the pan. Invert it on a plate, remove the butter paper and let it come to the room temperature .
  • Slice the cakes when they are at the room temperature. Umm yeah even I get tempted to eat a slice of warm cake. In that case carefully slice the cake using sawing motion. And if the cake is too soft or fudgy, refrigerate for an hour before slicing it.

Let’s just talk

Yesterday before going to sleep I came across this recipe and it whispered to me “hey I am the one you have been looking for since so long… ” and yes I fell for it. It was a late hour otherwise I would have baked it right away. However I decided to bake it early in the morning. And in the anticipation, that like most of the cake recipes, this one too would call for creaming the butter and sugar with the help of a electric beater, I decided to bake the cake on the next floor in my home so that my younger one doesn’t get disturbed by the sound of the beater. So I shifted all the related stuff to the next floor. Morning, I went up and started with the cake. And then I saw the recipe and all it wanted was mixing the butter and the sugar using a wooden spoon.  Yes no beater was needed. The cake could have been baked in the kitchen itself. I looked like a complete fool… sitting on a       floor with everything needed to bake the cake, except the oven, thankfully, I had not shifted that. Still, to make me feel better, I prepared the cake on that very floor and then baked the memory for me, which will make me laugh each time.


Course                            Dessert
Cuisine                           American
Prep Time                     15 Minutes
Cook Time                    40-45 Minutes
Servings                         18 Piece


  • 1 1/4 cup All purpose flour/maida (or 156 gm)
  • 1 tsp Baking powder
  • 1/2 tsp baking soda
  • 1/2 cup Butter (or 112 gm)
  • 3/4 cup sugar (or 150 gm take granulated sugar and the powder it)
  • 3/4 cup desiccated coconut (or 75 gm)
  • 1/2 cup milk
  • 1/2 cup Curd
  • 1/2 tsp vanilla extract
  • Handful of desiccated coconut for garnishing the cake


  1. Preheat the oven to 180⁰C and prepare the baking pan. I used a 7 inches pan for baking.
  2. In a bowl, mix 1 ¼ cup flour, 1 tsp baking powder and ½ tsp baking soda.
  3. In another bowl take ½ cup butter. Add ¾ cup sugar (powdered after measuring) to it and cream the two using a wooden spoon.
  4. Add ½ cup curd and cream the butter, sugar and curd.
  5. In a separate bowl, add ½ tsp vanilla extract and ½ cup milk and mix.
  6. Add the flour mix to the wet mixture.
  7. Add milk and vanilla mix too. Do the additions in batches and DO NOT OVER MIX.
  8. Add ¾ cup of coconut. Fold it in gently.
  9. Pour the batter into the prepared pan. Level it and pat it twice.
  10. Bake at 180⁰C (160⁰C in case of fan oven or convection oven) for 40-45 minutes or till the cake is done. Once it is baked, take it out, cool, de mould, cool completely..
  11. Garnish with coconut and serve or eat.



Serve it to a coconut lover as a dessert, tea time cake, and win his/her heart Eggless Coconut Cake Recipe and recipes.

I prepared the cake for ME because I was for it ever since I am born. And I had it for lunch. What??!! Yes I did that.

If you ever put your head down, it should be just to admire your shoes.

Watch Video – Eggless Coconut Cake Recipe | Breakfast Recipe


Eggless Coconut Cake Recipe is the most gorgeous flavor created by God! May be it is an exaggerated statement but this is something I totally believe in. And then there are these awesome coconut cookies proving my point. These cookies are crunchy and delicous. The best part of the Eggless Coconut Cake Recipe aroma of these cookies when you bake them. Here is the recipe for eggless coconut cookies. 


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  1. emilie July 20, 2018
    • Vini July 21, 2018

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