Hey there, all you home chef lovers of 2023! Today, I’ve got a treat for you that’s just as easy as pie – or should I say, Coconut Cake? 🍰 I stumbled upon this Coconut Cake Magic recipe that’s like no other. Get this: no flour, no butter! Can you believe it?
I decided to give it a shot for my little one, and oh boy, was she in for a surprise. It’s simple as ABC – no fancy stuff needed. And guess what? It won her heart (and her taste buds) over instantly. Trust me, it’s not just delicious Coconut Cake, it’s downright addictive.
Now, I know you’re probably thinking this must be one of those expensive, hard-to-find ingredients type of deal, right? Well, here’s the kicker – it’s the total opposite! You won’t be breaking the bank to whip up this beauty. It’s a real game-changer for all of us who love to get cooking in our own kitchens.
So, my fellow cooking aficionados, if you’re a fan of keeping things simple, affordable, and finger-licking good, you’ve got to try this out. Your inner home chef will be doing a happy dance once you take that first bite. Get ready to conquer your kitchen and create some Coconut Cake Magic – because you’ve got this! 🥥🎂 lets start this recipe!…
Preheat Your Oven:
Preheat your oven to 180°C (350°F) to get it all warmed up for the baking fun.
Prepare the Baking Pan:
Grease your 23cm baking pan with a bit of butter or oil. This will make sure your cake doesn’t stick and comes out smoothly.
Mix Eggs and Sugar:
In a mixing bowl, crack in those 3 eggs and pour in the half cup of sugar. Grab a whisk or a mixer and beat them together until they’re all happy and well mixed.
Add Vanilla and Cream:
Drop in that delightful teaspoon of vanilla extract. It’s like a flavor booster! Then, gently pour in the 240ml of heavy cream. Mix it all up until it’s a lovely, smooth blend.
Add Heavy Cream and Coconut:
Gently pour in the 240ml of heavy cream and sprinkle in the unsweetened shredded coconut. This is where the magic happens! Mix everything together until you’ve got a cozy batter.
Add Coconut and Baking Powder:
Sprinkle in the unsweetened shredded coconut and the teaspoon of baking powder. This is where the magic happens! Mix everything together until you’ve got a cozy batter.
Cooling Batter:
After mixing the batter, allow it to cool for about 30 minutes. This step helps the flavors meld together and the batter to set. Once cooled, proceed with pouring the batter into the greased baking pan and follow the remaining steps as mentioned.
Into the Pan:
Pour your batter into the greased baking pan. Use a spatula to even out the top.
Baking Time:
Pop that pan into your preheated oven and let the Coconut Cake bake for about 35-40 minutes. Keep an eye on it – you want it to turn a beautiful golden brown and a toothpick inserted into the center should come out clean.
Cooling Off:
Once the cake is perfectly baked, take it out of the oven and let it cool in the pan for around 10 minutes. Then, gently take it out of the pan and let it cool on a wire rack.
Slice and Enjoy Coconut Cake:
Once it’s completely cool, you’re ready for the best part – slicing and enjoying your creation! Serve it up with a smile and watch those faces light up.
There you go, a scrumptious Moist and Delicious Coconut Cake that’s sure to impress everyone at the table. Happy baking! 🍰🥥
Moist and Delicious Coconut Cake | Easy No Flour No Butter Coconut Dessert By Continental Food
Course: Cakes u0026amp; Baking, Chicken, Continental food Special, Desserts, Drinks, Fish, Meat, Snacks, Vegan6
servings30
minutes40
minutes300
kcalThis easy coconut cake recipe gives moist, fluffy, coconut sponge cake that is intensely flavoured and irresistibly yummy. It’s made without flour, butter.
If you’re looking for a simple homemade coconut cake recipe that is easy for anyone to bake, here is one.
Ingredients
3 eggs
half cup sugar
1 tsp vanilla extract
240ml heavy cream
250g unsweetened shredded coconut
1 tsp baking powder
23cm baking pan !!
Directions
- Preheat your oven to 350° F. Grease a 9-inch round cake pan and line the bottom with parchment.
- mix together the Egg and sugar until light and fluffy.
- Add milk and beat until incorporated.
- Add the dry ingredients unsweetened shredded coconut and vanilla essence to the wet and mix thoroughly.
- Pour the batter into your prepared pan and bake for 35 to 40 minutes. The cake should be golden brown and starting to pull away from the sides.
- Let the cake cool in the pan for 10 minutes or so. Once cool (in the pan or out of the pan, either works), chill the cake in the refrigerator. It is VERY moist and needs to chill slightly to firm up.
Recipe Video
Notes
- Try New Recipes
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