Caramelized Coconut Cake Recipe
A eggetarian Continental recipe with whole wheat flour, all purpose flour (maida), baking powder. Ready in 1h 5m, serves 10.
Curated byLucas Dubois🇫🇷
Instructions
19 steps- 1
To begin making Caramelized Coconut Cake, in a pan, combine 1/2 cup of sugar along with 2 tablespoons of water and heat it on medium-low flame
sugar - powdered ( divided into two equal portions)(1 cup)coconut milk - at room temperature(1/2 cup)fresh coconut - grated(1 cup)tablespoons water(2) - 2
Do not mix or touch the sugar-water sugar, once the sugar gets caramelized and reaches a deep brown colour, reduce the heat to lowest and add butter
sugar - powdered ( divided into two equal portions)(1 cup)tablespoons water(2)butter(1 tablespoon) - 3
Whisk vigorously using a hand-whisk and then add the grated coconut
coconut milk - at room temperature(1/2 cup)fresh coconut - grated(1 cup) - 4
Mix well for about 30 seconds and then remove from heat
- 5
Keep aside to cool down
- 6
Preheat the oven at 180°C and grease your baking pan with soft butter and dust it with flour
whole wheat flour(1/2 cup)all purpose flour (maida)(1/2 cup)baking powder(1 teaspoon)baking soda(1/4 teaspoon)butter(1 tablespoon) - 7
In a mixing bowl, combine the whole wheat flour, all purpose flour, baking powder, baking soda, and salt
whole wheat flour(1/2 cup)all purpose flour (maida)(1/2 cup)baking powder(1 teaspoon)baking soda(1/4 teaspoon)whole eggs - at room temperature(2)salt(1/4 teaspoon) - 8
Sift through a fine sieve and keep aside
- 9
In a separate bowl, add eggs and beat using an electric beater for 15 seconds
whole eggs - at room temperature(2) - 10
Now add the remaining 1/2 cup sugar and beat till the mixture becomes pale and fluffy
sugar - powdered ( divided into two equal portions)(1 cup) - 11
This will take about 2-3 minutes
- 12
Now add oil, coconut milk, and vanilla extract to the egg mixture and beat till everything is well incorporated
coconut milk - at room temperature(1/2 cup)fresh coconut - grated(1 cup)vanilla extract(1/2 teaspoon) - 13
Next, add the caramelized coconut and beat at lowest speed till well mixed
coconut milk - at room temperature(1/2 cup)fresh coconut - grated(1 cup) - 14
You don't have to completely cool the caramelized coconut before adding it to the batter
coconut milk - at room temperature(1/2 cup)fresh coconut - grated(1 cup) - 15
Lukewarm is fine
- 16
Now, add the sifted flour mixture and gently fold in with the help of a spatula
whole wheat flour(1/2 cup)all purpose flour (maida)(1/2 cup) - 17
Do not over mix
- 18
Pour the prepared batter in the greased pan and bake at 180°C for 30-35 minutes or until a toothpick inserted comes out clean
- 19
Serve Caramelized Coconut Cake at tea time along with a cup of hot Punjabi Style Espresso Coffee and some Kucho Nimkis to much on the side
coconut milk - at room temperature(1/2 cup)fresh coconut - grated(1 cup)
Rate this recipe
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Caramelized Coconut Cake Recipe
A eggetarian Continental recipe with whole wheat flour, all purpose flour (maida), baking powder. Ready in 1h 5m, serves 10.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Ingredients Checklist
Directions
19 steps- 1
To begin making Caramelized Coconut Cake, in a pan, combine 1/2 cup of sugar along with 2 tablespoons of water and heat it on medium-low flame
sugar - powdered ( divided into two equal portions)(1 cup)coconut milk - at room temperature(1/2 cup)fresh coconut - grated(1 cup)tablespoons water(2) - 2
Do not mix or touch the sugar-water sugar, once the sugar gets caramelized and reaches a deep brown colour, reduce the heat to lowest and add butter
sugar - powdered ( divided into two equal portions)(1 cup)tablespoons water(2)butter(1 tablespoon) - 3
Whisk vigorously using a hand-whisk and then add the grated coconut
coconut milk - at room temperature(1/2 cup)fresh coconut - grated(1 cup) - 4
Mix well for about 30 seconds and then remove from heat
- 5
Keep aside to cool down
- 6
Preheat the oven at 180°C and grease your baking pan with soft butter and dust it with flour
whole wheat flour(1/2 cup)all purpose flour (maida)(1/2 cup)baking powder(1 teaspoon)baking soda(1/4 teaspoon)butter(1 tablespoon) - 7
In a mixing bowl, combine the whole wheat flour, all purpose flour, baking powder, baking soda, and salt
whole wheat flour(1/2 cup)all purpose flour (maida)(1/2 cup)baking powder(1 teaspoon)baking soda(1/4 teaspoon)whole eggs - at room temperature(2)salt(1/4 teaspoon) - 8
Sift through a fine sieve and keep aside
- 9
In a separate bowl, add eggs and beat using an electric beater for 15 seconds
whole eggs - at room temperature(2) - 10
Now add the remaining 1/2 cup sugar and beat till the mixture becomes pale and fluffy
sugar - powdered ( divided into two equal portions)(1 cup) - 11
This will take about 2-3 minutes
- 12
Now add oil, coconut milk, and vanilla extract to the egg mixture and beat till everything is well incorporated
coconut milk - at room temperature(1/2 cup)fresh coconut - grated(1 cup)vanilla extract(1/2 teaspoon) - 13
Next, add the caramelized coconut and beat at lowest speed till well mixed
coconut milk - at room temperature(1/2 cup)fresh coconut - grated(1 cup) - 14
You don't have to completely cool the caramelized coconut before adding it to the batter
coconut milk - at room temperature(1/2 cup)fresh coconut - grated(1 cup) - 15
Lukewarm is fine
- 16
Now, add the sifted flour mixture and gently fold in with the help of a spatula
whole wheat flour(1/2 cup)all purpose flour (maida)(1/2 cup) - 17
Do not over mix
- 18
Pour the prepared batter in the greased pan and bake at 180°C for 30-35 minutes or until a toothpick inserted comes out clean
- 19
Serve Caramelized Coconut Cake at tea time along with a cup of hot Punjabi Style Espresso Coffee and some Kucho Nimkis to much on the side
coconut milk - at room temperature(1/2 cup)fresh coconut - grated(1 cup)
Rate this recipe
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