Eggless coconut cake is a soft, moist, and flavorful dessert made with simple ingredients and the natural sweetness of coconut. Perfect for tea time, small celebrations, or whenever you crave a light homemade treat, this cake delivers a fluffy and tender texture without using eggs. The rich coconut aroma enhances every bite, making it comforting and delicious.
Simple to prepare and beginner-friendly, this cake has a mild sweetness and soft crumb that suits all age groups. It can be enjoyed plain or dressed up with whipped cream, a chocolate drizzle, or extra coconut flakes for a festive touch. The cake stays fresh for up to 2 days at room temperature, and its coconut flavor becomes even richer and more pronounced the next day.
Ingredients
• Whole wheat flour (atta) – 200 grams (1 cup, sieved)
• Desiccated coconut – ½ cup
• Powdered sugar – ¾ cup
• Baking powder – 1 tsp
• Baking soda – ½ tsp
• Milk – 1 cup (room temperature)
• Oil – ½ cup (for moisture)
• Vinegar or lemon juice – 1 tbsp
• Vanilla essence – 1 tsp
• Salt – 1 pinch
Preparation Process
Preheat the oven
Set the oven to 180°C and allow it to preheat for about 10 minutes. Grease a cake tin with oil and dust lightly with flour or line it with butter paper to prevent sticking.
Prepare dry mixture
In a bowl, add whole wheat flour (atta), baking powder, baking soda, salt, and desiccated coconut. Mix well so everything is evenly combined and there are no lumps.
Prepare wet mixture
In another bowl, add powdered sugar, milk, oil, and vanilla essence. Mix well until the sugar dissolves and the mixture becomes smooth.
Combine both mixtures
Slowly add the dry ingredients into the wet mixture. Gently fold using a spatula. Do not overmix, as overmixing can make the cake dense. The batter should be slightly flowing and pourable.
Add vinegar or lemon juice
Add vinegar or lemon juice at the end. Mix lightly. This reacts with baking soda and helps the cake become soft and fluffy.
Pour into the tin
Transfer the batter into the greased cake tin. Tap the tin gently to remove air bubbles. Sprinkle a little desiccated coconut on top if desired.
Bake the cake
Place the tin in the preheated oven and bake for 35–40 minutes (wheat flour takes slightly longer). Insert a toothpick in the center; if it comes out clean, the cake is ready.
Cool and serve
Allow the cake to cool completely before removing it from the tin. Slice gently and serve as a tea-time snack or dessert.
The texture of this cake is soft and moist, with a slightly tender crumb. Desiccated coconut blended into the batter gives a pleasant bite and enhances the overall flavor. If coconut milk is added, the cake becomes even richer and more aromatic. However, even without coconut milk, the cake remains delicious when the milk quantity is adjusted properly. Oil plays an important role in maintaining moisture, ensuring that the cake does not dry out, especially when using whole wheat flour instead of all-purpose flour.
Why This Cake Comes Soft (Even Without Egg & Curd)
• Oil keeps the cake moist
• Coconut milk adds richness
• Vinegar reacts with baking soda to create softness
• Proper milk quantity prevents dryness
Health Benefits
• Whole wheat flour contains more fiber than maida
• Coconut provides healthy fats for energy
• No egg & no curd – suitable for vegetarians
• Homemade cake has fewer preservatives
• Better digestion due to fiber content
Tips
• Do not overmix after adding flour
• If batter looks thick, add 2–3 tbsp milk
• Slightly longer baking time than maida cake
• Cool completely before slicing (wheat cake firms up while cooling)
• For extra softness, add 2 tbsp condensed milk (optional)
Storage
Storage is simple and convenient. The cake stays fresh at room temperature for up to two days when stored in an airtight container. In fact, many people notice that the coconut flavor becomes deeper and more pronounced the next day. If you want to store it longer, you can refrigerate it for four to five days. Before serving, allow it to come to room temperature or warm it slightly for a softer texture.