However, as much as I love baking, I dislike some tasks such as powdering the sugar when I run out of caster sugar or beating the eggs and sugar with a manual whisk and waiting for the mixture to turn pale. Slaving over a cake with too many ingredients and too many steps to be followed while standing in a oven hot kitchen is a turn off for me so when I find a recipe that requires minimum effort I jump with joy & try it almost immediately.
This particular recipe was shared by my dear reader Cynthia out of her tried & tested recipe collection. When I saw the title – it said – one bowl coconut cake, I thought that probably it was one of those mug cakes. But later I realised that all you need is a single mixing bowl – everything goes straight into it and then into the baking tin! Makes life so much more simple when you don’t have a million dishes to clean right after a marathon baking session. This recipe has barely any hard-to-find ingredients (it doesn’t even need vanilla extract!) I bookmarked it to be made today as a welcome-back-home cake for my hubby who has been travelling this week. It’s also a sweet trap for him to take over babysitting for our lil son so that I can go shopping for a good few hours tomorrow! Ha ha!
Ingredients
- 1-1/2 cups flour maida
- 1-1/4 cups caster sugar
- 1-1/4 cups shredded coconut
- 1 tsp baking powder
- 1 pinch of salt
- 125 gms butter melted
- 3 eggs
- 3/4 th cup milk
Instructions
- Sift the flour with baking powder and salt. Keep it aside
- In a large mixing bowl add all the ingredients except the flour and mix well. Mix the flour in parts so that it is well incorporated.
- Line a 9" round tin with parchment paper and bake in a preheated oven at 180 degrees C for 45 minutes
- Remove from oven and allow the cake to cool in the tin for 15 minutes before inverting on a wire rack. Allow to cool completely before cutting. Serve warm with vanilla ice cream or slather it with some Nutella (Chocolate & Hazlenut spread) and enjoy it - If you love eating 'Bounty' the Coconut Chocolate bar - you will love this cake!
Disclaimer
The nutritional values are only indicative.
Oohh lovely Shir! Loved the texture and colour of the cake.
Loved the clicks too….
what a fab bake !! looks so delicious and the coconut flavour in it has me hooked !!
omy goodness…looks absolutely soft n moist..
first time here..yummy space yu have..
love your presentation..Am your happy subscriber now..:)
do stop by mine sometime..
Tasty Appetite
Loved this moist & coconut-y cake!!! I too thought it was a 1 serving cake when i read the title!!
Prathima Rao
Prats Corner
Yummy texture of the cake…looks very perfectly baked
Wow wat an elegant and gorgeous cake, love that texture,looks absolutely marvellous..
Delicious cake..looks soft n moist..yum yum..
Moist and tasty.
Vardhini
Event: Dish it Out – Spinach and Garlic
Event: Healthy Lunchbox Ideas – Broccoli
I am amazed by the texture ~ beautifully light n fluffy!
US Masala
Looks really wonderful, cant wait to try it! So soft and packed with coconut, very tempting indeed!
wow that looks sooooo light and yum
hey i thought you were deiting
Thanks so much ladies!! The cake was yummy 🙂 u must try! and Charishma, yeah, I am on a diet, so i cook in very small quantities & bake cakes only when I have an occasion and enough bakras to finish off what i've cooked! 🙂 (or I freeze food so it comes handy when im lazy to cook)
Lovely! Lovely! Lovely! I will make it this weekend 🙂 …Also making chocolate sauce for serving.
Wow, what a beautiful looking cake..looks so soft, moist and delicious..feel like having a slice now..nice recipe..thanks for sharing!
Have to try this Shwez. Someone just asked me to make some cocnut cake and was glad when u mentioned u had it on your site. Love you for the work you do. The snaps are too tempting!
Thank you so much ladies for your lovely words of appreciation & encouragement! The cake is a must try!
Looks lovely and simple to make, will try it and let you know. I visited your blog today and it's a well presented collection of mangalorean and other recipes. Will be definitely coming back here. Thanks for going through my blog as well.
Hi Shireen, Tried this cake yesterday!! It was simple to prepare and yummy!! Tasted just like goan baath!!
Hi shireen, first time in your blog, actually not exactly :)), I have been in your blog innumerable number of times, you have lovely blog, with fantastic clicks, and lovely information and photos of veggies and fruits, reminding me of old times, which i don't get it here!, I made this cake for Blog Hop but tweeked it a little bit to suit for my taste, do check my blog when you have time.
HiRuchika,
Love all your recipes.This coconut cake too looks yummy,just wanted to know which coconut you used in the recipe,is it frozen or fresh?Did you use sweetened flaked coconut that you get in American grocery stores?Thanks and please reply back.
Hi Megha, Thanks a lot for the compliments! I used regular freshly grated coconut. I have never tried sweetened flaked coconut. – Regards, Shireen 🙂 PS: Ruchik means 'delicious' in Konkani
Hi Shireen,
Thanks a lot for the reply,will try the recipe soon n let you know,and sorry for the name goof up.Do you have recipe for kori roti?Thanks again.
Hi Megha, no probs 🙂 Let me know how the cake turns out. I do have a recipe, but I am yet to try it out again, make corrections & post it. So do keep checking my space for the recipe!
Hi Shireen, I am planning to bake this cake in a day or two, it would be great if you could mention the baking temperature in Fahrenheit too for most of your cakes…. I am in the US and the measurement systems are different… hope its ok.. thanks!!!
Hi Gloria, thanks for your suggestion, I will definitely mention the baking temp in Fahrenheit for all my future posts. Good luck with this cake and I hope u were able to figure out the baking temp for this one! Will wait for your review
What do u mean by preheat? Do I preheat for 180 Degree for 5 to 10 mins for just on or keep it? I am baking for e first time.
@ Anonymous: Preheating means getting the oven ready for baking. The oven needs be be heated for 10-15mins and only then should the pan with batter be kept inside – this helps to evenly bake the cake. Preheat is usually an option available in your oven. Most ovens will automatically preheat for 10-12 mins depending on the temperature selected. The OTG (oven toaster grill) that I have does not automatically preheat – so i manually do it for say 12-15mins before I pop the cake pan inside. Again preheat timings vary depending on your type of oven. It will differ between conventional ovens and microwave ovens (with or without convection option) – please check your oven manual for the same
hey Shireen,what coconut have you used in this…the fresh one or the usual dry coconut? Looks like the fresh one but wanted to clarify before trying.Looks really yum….absolutely heavenly!
@ Unknown: I have used freshly grated coconut for this recipe, not sure how dry/dessicated coconut will turn out 🙂
Hi Shireen,
I have never commented here before but just wanted to say, I found this recipe on your site about a year ago and it has been one of my go-to cake recipes since then. I just recently tried it with a gluten free flour blend and substituted the butter for coconut oil, and it still turned out amazing. I love the coconut flavor and texture of the cake- it always turns out moist and delicious, with perfect amount of sweetness, and perfect for chai. Thank you so much for this recipe!
@ S.Ali: Thanks so much for your wonderful comment! The gluten free blend sounds so good too!! Thanks for your feedback 🙂
I tried this it turned out to be awesome… Hats off!!thank you pls do keep just posting such short cake recipes so that my 13 years keeps trying as she loves cooking and baking….
Hi Shireen,
My go to site for specially manglorian and other recipes. Would u be kind enough to also state conversion from cups to gms and ml. I notice there is a lot of variables in flour and liquids. Thanks and great going
Hi Shireen,
The cake turned out super yummy and all of us at home loved it. Thank you for the wonderful recipe. Just wanted to clarify a doubt-Is the cake supposed to be dense in texture as my cake was dense and not very soft. I would have preferred it more lighter and softer in texture.
@ Deepa: Thanks a lot for your feedback! The cake won't be super fluffy due to the presence of the coconut but shouldn't be too dense and fudgy either. For a lighter and softer texture you can try beating the egg yolks and whites separately (separate both in different bowls, add the yolks first and beat the whites till soft peaks appear and add the whites at the very end – do not overmix the batter) Hope this helps!
Hi! The flour you use here is a all purpose flour is it?
@ Sundary Siva: Yes, all purpose flour is what I used 🙂
Hi Shireen
I’ve been looking for the perfect coconut cake for a long time, most have been too dry and too sweet. I can stop looking now as yours is far better than any that I have tried by a country mile. It was beautiful and turned out the most perfect golden brown reminded me of my mums. Thank you for this perfect coconut cake. Janet
Hi Janet,
I am so happy to hear that you liked the coconut cake!! You simply made my day with your feedback 🙂 Do stay tuned for more recipes!!
Hi,
Do we use fresh grated coconut or the dried ones- that we call kopra?
Hi Shweta,
This is made with fresh coconut!
Substitute for eggs plzzz
Sorry I haven’t made this cake without eggs. You could try replacing the eggs with mashed bananas or flaxseed powder mixed in a little water.
Hi Shireen,
Just wondering if you have a simple sponge cake, preferably with less sugar.
Thanks
Joanita
Hi Joanita!
Have you tried the butter cake yet? It is a good sponge cake recipe but with a little extra butter. I will soon try a simple sponge cake too and share the recipe on the blog!
Hi,
The recipe calls for caster sugar (powdered sugar). But I believe caster sugar and powdered sugar are different. Caster sugar is fine and less granular than normal sugar whereas powdered sugar is known as icing or confectioner’s sugar. I intend to make this cake and could please clarify the sugar type you used here in the recipe?
Hi Diana,
I have made the correction. You need to use caster sugar 🙂
Hi Shireen! Could I substitute sugar with jaggery?
Hi Shobna, you can, but it will alter the taste of the cake!
Hi,
Indeed a Lovely cake,making it for the second tym, easy, no mess recipe, best for evening tea.keep posting such tasty goodies,. thank you so much..
I am so glad to hear that Anita! Thanks for your great review
Loved all your cakes… Now I am thinking about a good substitution for the eggs..
Thanks so much! You can use commercially available egg replacer or flaxseed powder mixed with water (ratio : 1 tbsp flaxseed powder+3 tbsp water)
Can we make all your cakes eggless, any alternative for egg?
You can try the recipes eggless..you can use flaxseed powder mixed in a little water or mashed bananas, however, it may not suit all recipes
Hi, is the coconut in the recipe desiccated or fresh/frozen?
Hi Chhavi,
I have used fresh grated coconut for this recipe
Is a cup 250ml or 240ml…tks
For this recipe I had used a 240ml measure
Hi, shireen
I tried today. Awesome cake .my hubby n son liked so much fresh cake.. I added vanilla essence. Thank u
Hi Asha,
Thank you so much for your wonderful feedback! So happy to know that your family liked it so much 🙂