Spongy Fresh Coconut Cake

10:35 PM Chandra Karthikeyan 0 Comments

Please go by the recipe, measure all the ingredients given in the recipe for the best result.

  • Wheat flour - 85 gm
  • Maida/ All purpose flour - 85 gm
  • Salt - pinch
  • Baking powder - 8 gm
  • Sugar - 200 gm
  • Butter - 80 gm
  • Coconut water - 120 gm
  • Freshly powdered coconut - 8 gm
  • Vanilla essence - 1 tsp
  • Butter essence - 1 tsp
  • Egg whites - 4
  • Preheat oven, grease cake pan, combine flour, baking powder and salt.
  • Bring butter to room temperature. Combine butter and sugar( keep 50 gm sugar aside) and beat  with electric mixer until it becomes frothy.
  • Now add flour mixture, coconut water, powdered coconut alternately to the butter-sugar mixture and beat it with electric mixer till the cake mixture becomes soft. Finally add essence and beat well.
  • In a separate bowl, add egg whites and beat it nicely with electric mixer and continuously for a minute without stopping. While beating add remaining sugar little-by-little, beat nicely until peaks are formed.
  • Now add the beaten whites with the cake mixture and mix it with the spoon or hand mixer.
  • Pour the cake mixture in the greased pan and let it bake for 200 degree Celsius for 30 to 35 minutes.
  • Use toothpick to check whether the cake is done. 
  • You can store this cake in a airtight container for a week.
  • This is a healthy and tasty choice of a cake.


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