Eggless Coconut Cake Recipe | How to Make Eggless Coconut Cake

What Is Coconut Cake?

Very soft and tender cake bathed with the delicate flavour of coconut is an eggless coconut cake. 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. Do try the recipe for eggless coconut cake as it is an eggless recipe for a delectable coconut cake.

Let’s talk about the ingredients for Eggless Coconut Cake

This is an eggless cake and uses yogurt and baking soda as an egg substitute. Yogurt is my favorite substitute for eggs It gives a wonderful texture to the cake. The recipe calls for fresh coconut. I had desiccated coconut. So I used desiccated coconut because I was too desperate to try this recipe and no coconut can ever be wrong. 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.

Similar Recipes on the blog

Other coconut based cakes and cookies on the blog are eggless coconut cookies, which are so soft yet crumbly and a very interesting and healthy coconut semolina cake.

How to serve Eggless Coconut Cake?

It can be served as a dessert or can be prepared for a birthday boy or girl who loves coconut.

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How to make Eggless Coconut 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 yogurt and cream 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 a fan oven or convection oven) for 40-45 minutes or till the cake is done. Once it is baked, take it out, cool, de-mold, cool completely.

11. Garnish with coconut and serve or eat.

12. Bon appetit

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Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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