Eggless coconut cake

Happy World Coconut Day to all !!!

This cake is baked for my husband as he is celebrating his birthday today !! So wanted to surprise him with this coconut cake !!

This coconut cake recipe bakes up light as a cloud and so pillowy! It’s just sweet enough and extra-moist, and it’s perfumed throughout with the fresh, tropical aroma of coconut.

This coconut cake is the kind of cake that you can’t help but sneak a bite of throughout the day. It has a light and tender crumb with a subtle coconut flavor that you simply won’t be able to get enough of. With both coconut cream and flakes in the batter, you get a moist, sweet cake with a crunch of coconut in each bite.

Ingredients:

For Cake:

1/2 cup butter, room temperature

1 cup of sugar

3/4 cup coconut milk

1/4 cup buttermilk

1 tsp vanilla extract

2 cup (300 grams) maida / plain flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

For Frosting:

2 cup whipping cream,

1/4 cup powdered sugar/icing sugar

1 tsp vanilla extract

1 cup desiccated coconut

Method:

 In a large mixing bowl take butter and sugar, beat well until the butter and sugar mixture turns creamy.

Now add coconut milk, buttermilk, and vanilla extract beat until everything is combined well.

Place a sieve and add all-purpose flour,  baking powder,  baking soda, and salt.

sieve the flour making sure there are no lumps.mix well using the cut and fold method.

Pat twice to remove the air incorporated into the batter.

Place the cake tray into the preheated oven. Bake the cake at 350 degrees Fahrenheit for 45 minutes.

Spread the whipped cream over the sides making sure its uniformly spread.

sprinkle desiccated coconut over top and sides.

Finally, enjoy the coconut cake recipe garnished with a cherry.