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Eggless Pineapple And Coconut Cake Recipe

Eggless Pineapple And Coconut Cake
How to make Eggless Pineapple Coconut Cake

This coconut cake is a guaranteed showstopper at any gatherings or special occasion. The beautiful flakes of pineapple and toasted coconut on the top make it even more delicious and heavenly in taste.

  • Total Cook Time1 hr
  • Prep Time 30 mins
  • Cook Time 30 mins
  • Recipe Servings4
  • Medium

Ingredients of Eggless Pineapple And Coconut Cake

  • For The Cake:
  • 3 tbsp Toasted Coconut Flakes
  • 3 tbsp Pineapple Juice
  • 2 cups Maida/All Purpose Flour
  • 1 cup Icing Sugar/Powdered Sugar
  • 1 cup Melted Butter (Unsalted) /Oil
  • 1 cup Yogurt
  • 2 tbsp Milk
  • 1 tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 Salt
  • For The Frosting
  • 2 cups Whipping Cream
  • 1/2 cup Toasted Coconut Flakes
  • 1/2 cup Chopped Pineapple
  • 2 tbsp Icing Sugar

How to Make Eggless Pineapple And Coconut Cake

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Pre Bake Preps

1.
Heat a heavy bottom pan on low heat. Add Coconut Flakes and toast them while stirring continuously on low flame till they turn slightly brown.
2.
Remove flakes from the pan and transfer to a plate. Chop Pineapple into chunks and squeeze 3 tbsp worth of juice from the remaining pineapple (If you are using canned pineapple then use the liquid in the can).

For Cake Base

1.
In a large bowl ,add butter and sugar - whisk well. Add yogurt ,pineapple juice, milk and coconut flakes- mix well.
2.
In the same bowl, sieve flour, salt, baking powder and baking soda. Mix till everything is well incorporated.
3.
Empty the batter into two greased 6 inch round cake tins (Fill the tin till 3/4th capacity only).
4.
Bake in a preheated oven till 30 mins at 180 degrees or until a toothpick inserted comes out clean.

For Frosting

1.
Put your whisk and empty mixing bowl in freezer for 15 mins. In the cold bowl , add chilled whipping cream and whisk till it form soft peaks.
2.
Add sugar and fold gently. Refrigerate till use.

Assembly

1.
Remove the baked cake from the tin and let the cake cool completely on a wire rack. On a serving base / plate , add a little frosting at the center.
2.
Add the cake layer , apply half inch thick coat of whipping cream frosting and spread towards the edges evenly.
3.
Add some chopped pineapple bits followed by toasted coconuts. Repeat step 3 and 4 for the second layer to finish off and enjoy!

Key Ingredients: For The Cake: , Toasted Coconut Flakes, Pineapple Juice , Maida/All Purpose Flour, Icing Sugar/Powdered Sugar, Melted Butter (Unsalted) /Oil, Yogurt, Milk, Baking Powder, Baking Soda, Salt , For The Frosting, Whipping Cream , Toasted Coconut Flakes, Chopped Pineapple , Icing Sugar

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