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Saturday, June 18, 2011

Eggless Coconut Bundt Cake

I have been making too many cakes this month. Don't you agree? I made two cakes yesterday. One was for a father's day celebration. We have a gathering for father's day celebration. When I offered to make the cake, request was for an eggless cake with no frosting. But, they wanted some writing and this is not a challenge if you have a round or square cake. All you do is write with white icing on the top. Since I decided to bake this eggless cake, I had the difficulty in writing the letters. I should've used a tube pan instead to get the flat surface. Well, this cake smells heavenly. I have baked this cake before so I do know it tastes great. This is adapted from the book 'Veganamicon'.

If there are any men who are fathers or going to be one soon reading this blog, "Happy Father's Day" to you all.

One Year back -  Mango Milkshake
Ingredients:
All purpose flour - 3 cups
Baking Powder - 2 tsp
Baking Soda - 1 tsp
Sugar - 1 2/3 cup
Salt - 1 tsp
Unsweetened dessicated coconut - 1 cup
Coconut milk - 14 Oz can
Yogurt - 1/2 cup (Could use Sourcream)
Canola Oil - 2/3 cup
Cardamom extract or powder - 1/2 tsp
Coconut extract - 1 tsp (use vanilla if you don't have this or skip altogether)

Method:
Grease a 10" bundt pan with shortening and flour it tapping out the excess. Preheat the oven to 350 F. I used  a dark non stick pan so preheated to 325 F. In a bowl, whisk together flour, baking powder, baking soda, salt, dessicated coconut. Set aside. In another bowl, whisk together oil, coconut milk, yogurt, sugar and the extracts. Slowly add the dry ingredients to the wet and stir. Don't over mix. Scrape the bowl with a spatula couple of times and fold. Pour into the prepared pan. Bake for 50 - 60 minutes or until a toothpick inserted in the center comes out clean. It took 55 minutes at 325 F for my cake.
This cake doesn't brown much. Be aware of that. Let cool in the pan for 15 minutes on the wire rack. Turn it on to the wire rack to cool completely. You can either dust with powdered sugar or use a glaze. Simply whisk about a cup of confectioner's sugar with couple of TBSP of milk to get the consistency of the glaze. I have used coconut extract in the glaze, but you could use vanilla if you prefer.

Enjoy.
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18 comments:

  1. SrivalliJune 18, 2011 at 1:30 PM

    Cake looks simply too good. How wonderful that you wrote on the top that adds more charm. Happy Father's day to your spouse too.

    ReplyDelete
  2. RajiJune 18, 2011 at 1:40 PM

    Love this Champa..It's long since I baked any cake and this one is calling my name..got to give it a try soooooonnnnn.

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  3. bayaderkaJune 19, 2011 at 4:06 AM

    Hello,

    thank your for sharing the recipe.
    Would you be able to explain how much is one cup in Metric (grams) as your cake looks really good and would love to try the recipe. Thanks so much. bayaderka pl

    ReplyDelete
  4. Ms.ChitchatJune 19, 2011 at 7:08 AM

    Wow, beautifully baked cake and loved the writing on the top,very innovative. Check my post on dedication to dad, Father's day wishes to ur dad too.

    ReplyDelete
  5. ChampaJune 19, 2011 at 7:57 AM

    Thanks everyone.
    Bayaderka,
    Here is the website which gives you metric conversion for most of the ingredients. Whichever ingredient you don't get it, just measure the ingredient you have already weighed in a cup, mark it and use that as a standard measure.
    http://www.jsward.com/cooking/conversion.shtml

    ReplyDelete
  6. UnknownJune 19, 2011 at 10:23 AM

    Coconut cake sounds and looks so flavourful

    ReplyDelete
  7. Priya SureshJune 19, 2011 at 12:38 PM

    Thats a gorgeous and beautiful cake, i dont bother to have a slice..

    ReplyDelete
  8. harini-jayaJune 19, 2011 at 4:30 PM

    A keeper of a recipe Champa..Sounds very flavorful.
    A question here - Some cakes need the creaming of the wet ingredients while others just need folding or mixing gently. Why do you think that is so? Does the presence of butter/oil change the method of mixing? Would appreciate your take on this.

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  9. ChampaJune 19, 2011 at 4:55 PM

    Harini,
    It indeed is a keeper recipe. Everyone loved it at the party. Creaming of butter and sugar work in two ways. One is to breakdown the sugar crystals and the other one is to incorporate air into the batter. If you beat oil and sugar, it really doesn't help since oil is already a liquid and sugar needs a bit of friction or resistance while beating to add air into the batter. When you just mix wet and dry ingredients, you are basically treating like a quick bread, but since the sugar and fat ratio is high, it is tender like cake. That is what I think is the reason.

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  10. UnknownJune 20, 2011 at 12:08 PM

    Yum Champa, looks superb and I love your cute writing on it :)

    ReplyDelete
  11. SumJune 20, 2011 at 12:12 PM

    All your Bundt cakes look awesome... The glaze looks so perfectly poured! Love it!

    I have a question too... can fresh grated coconut be used, instead? If yes, should the grates be very fine?

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  12. ChampaJune 20, 2011 at 1:05 PM

    Sumana,
    Yes. You may use freshly grated coconut. Fine would be better but coarse will give you texture too. If using fresh, mix it with a TBSP or two of the dry mixture and stir in after you have mixed the wet and dry together. They might clump otherwise.

    ReplyDelete
  13. DeepaJune 22, 2011 at 1:33 AM

    Hi
    Today is my husband's birthday and I would like to bake this cake for him. Can you please tell me if I can use a regular pan instead of bundt pan? coz I don't have one.Thank you - Deepa

    ReplyDelete
  14. DeepaJune 22, 2011 at 2:37 AM

    Hi, Still waiting for your reply regarding the cake pan. It is 10.30 am here and by 3.30 pm my husband will be back. I want to bake it before he comes and give him a surprise....please clarify if I can use the regular pan instead of Bundt pan.....I don't want to bake and spoil by using the regular pan....hence thought I will confirm with you......Thank you. Deepa

    ReplyDelete
  15. ChampaJune 22, 2011 at 5:16 AM

    Deepa,
    Do you have a loaf pan? If yes, you can use two loaf pans instead of one.
    You can bake this in a standard 13 X 9 pan. Check at 30 minutes. If you are using 9" round pans, you will need two pans and check at 25 minutes.
    I don't know how the texture will be affected, but it should be fine. Remember that this cake doesn't brown. So, don't keep on baking till you see a brown color. Birthday wishes to your husband and good luck with the cake.

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  16. TaraJuly 11, 2011 at 3:37 PM

    You have clarified that if convection oven is used the temp should be reduced by 25F of the temp recommended.Again if the non stick black pan is used the temp should be reduced by 25F.If I bake the cake in a nonstick pan in the convection should the temp be lowered by 50F?
    My cakes in non stick pan (the beautiful bottom detachable Tramontina brand bundt cake tin) tend to burn at the bottom and dont usually come out that well as in conventional.
    please guide.

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  17. ChampaJuly 11, 2011 at 3:41 PM

    Tara,
    If you reduced the temp by 25 F and baked in a non stick pan in a conventional oven, it should come out fine. If it is getting burnt, that means your oven temperature needs a check. I would suggest you to get an oven thermometer (costs about 4 dollars in target/walmart) and use that to see if the temperature is what the knob says. You do not have to reduce the temperature by 50 F if using a non stick pan in a convection oven. 25 F is good enough.

    ReplyDelete
  18. UnknownSeptember 25, 2011 at 5:42 PM

    hey i will be trying this recipe soon ... check out my site as i post recipes both eggless and not eggless :)

    ReplyDelete

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