COCONUT CAKE (eggless)
coconut cake, eggless coconut cake, tea time cakes, kid’s tiffin recipes, healthy cake recipes
Having the privilege of growing up in a big joint Kannada-Marathi hybrid vegetarian family, I was exposed to both the cuisines very early on in my life. I was inspired to take up cooking as a hobby by my aunt, who apart from being a maharashtrian, is a great cook and with whom I share a special bond.
As a 13 year old, I remember trying my hand at simple Maharashtrian delicacies like sheera, poha, sabudana khichdi, varan(dal), shenga (peanut) chutney. Armed with my mediocre cooking skills, years later, when I tried to rediscover this hobby, baking became a natural extension.
Coconut has always been an integral part of south Indian cuisine, especially the karnataka cuisine. My earliest memories of coconut as a part of sweet dish, was as khobre-sakre in kannada or sakhar-puda in Marathi, which translates to coconut and sugar powder. This powdered sweet treat was distributed soon after the engagement ceremony of couple, among the relatives and guests as a mark of celebration. I remember running after the aunt in charge of distribution, along with my cousins, asking for a second, third, fourth helping. Life was so simple back then, a spoonful of sugary treat would have given so much joy!!!
After years, I experienced the same joy of eating khobre-sakre when I attempted this cake. With dessicated-powdered coconut and coconut milk going into it, the cake has a mild yet distinct coconut flavor. Though few recipes have recommended using coconut oil to bring out a more coconuty flavor, I am yet to experiment with it. Good quality coconut extract is hard to find in this part of the country. So if you are facing the same problem, omit it. The coconut powder and coconut milk will suffice the purpose. The cardamom powder which I usually grind with sugar to form cardamom flavored powdered sugar, adds such a divine aroma and flavor to the cake. If there’s one marriage I consider closest to the successful coupling of orange-chocolate in sweets and bakes, then it has to be coconut-cardamom. You have to make it to believe in the heavenly combination.
This cake is just like how it looks in the picture, light and breezy (courtesy: hubby’s orchid in the background:-)), a bit dry, so can be had with hot beverages. It can be made into a dessert if topped with a spoonful of whipped cream or whipped coconut cream, which I’am yet to try. Recipe adapted and slightly modified from jyotibabel.com