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Eggless Coconut Cake in Pressure CookerA delicious and moist Cake
Extremely light and tender, and flavored with both coconut milk and coconut oil and Dessicated Coconut.
Features:
Cuisine:
Ingredients
- 0.75 Cup Desiccated Coconut1 Cup - 250ml
- 1.5 Cups Maida (All Purpose Flour)
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 1 Cup Sugar
- 160ml Coconut Oil2/3 Cup
- 80 ml Curd (Plain Yogurt)1/3 Cup
- 1 Cup Coconut Milk
- 1 Teaspoon Cardamom Powder
Other Ingredients
- 2 Cups SaltFor layering Pressure Cooker
- 1 Teaspoon ButterFor Greasing Baking Tray
- 1 Tablespoon Maida (All Purpose Flour)For dusting tray
Directions
Today, I tried this delicious Eggless Coconut Cake in Pressure Cooker and it turned out so yummy. The main uniqueness is its rich flavor of coconut. Many of us would have tasted Coconut Cake with rich icing on top atleast once. I personally don’t prefer Icing and also my daughters will any way remove the icing and eat only the crust. So I decided to make a plain Eggless Coconut Cake. Also some of us don’t have Oven, so I made this cake using Pressure Cooker.
In this Eggless Coconut Cake, I have used dessicated coconut, coconut milk and coconut oil to incorporate rich coconut flavor to the cake. We can make coconut flavored creamcheese frosting and decorate the cake. We can also prepare a glaze and pour it over the cake or we can use a jam spreading on top and sprinkle with sweetened coconut.
We can also make this delicious Cake in Conventional Oven. The method of making batter remains common for both pressure cooker and oven method. For Oven baking, Pre-heat the Oven at 350 deg F or 170 deg C and then bake the cake for 45-55 mins. The baking time may differ depending on the brand of oven. For me in pressure cooker, it took nearly 55 mins for the cake to bake completely. A delicious and moist Eggless Coconut Cake is a wonderful dessert for any occasion. Try my other Pressure Cooker cakes like Mawa Cake, Pistachio Cardamom Cake, Ragi Banana Cake and other Baking Recipes.
Video Making of Eggless Coconut Cake in Pressure Cooker
Notes:
- We can use sand or fine salt at the bottom of the pressure cooker before pre-heating
- Make sure to keep a perforated plate or a bowl inside the salt/sand layered pressure cooker. We don’t want the baking tray to touch the salt directly
- We can slice the baked cake and apply a layer of frosting or jam in-between the layers and also on the top
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Steps
1 Done 10 mins | Pre-heating Pressure CookerAdd 2 cups of salt or sand to the bottom of the pressure cooker. Keep a perforated plate upside down. Also take a flat bottomed bowl and place it upside down. We do not want the baking tray to touch the bottom of the cooker and hence using perforated plate and a bowl. Close the pressure cooker with the lid without gasket and whistle. Keep the flame in medium-high heat for 10mins for the pressure cooker to pre-heat. |
2 Done 2 mins | Grease Baking TrayTake a baking tray and grease it with oil or butter. Dust the tray with flour and keep it ready |
3 Done 5 mins | Working with Dry IngredientsTake a sieve, add all purpose flour(maida), baking soda, baking salt and salt and mix it well and sieve together. To this add desiccated coconut and mix well and set it aside |
4 Done 10 mins | Working with Wet IngredientsIn another mixing bowl, take oil, curd, sugar, cardamom powder and coconut milk and whisk them well to make sure sugar is completely dissolved |
5 Done 5 mins | Incorporate Dry with Wet IngredientsSlowly add the dry ingredients little by little and fold everything together gently, Do not over mix the batter or beat it. When all the ingredients are well mixed, pour this into the greased tray. Gently tap the tray to get rid of air pores. |
6 Done 55 mins | Baking ProcessKeep the greased baking tray inside the pressure cooker on top of the flat bottomed bowl. Close the pressure cooker with the lid and bake it for 45-55 mins or till the skewer comes out clean. |
7 Done | Cooling & ServingTake out the baked Eggless Coconut Cake and allow it to cool and then cut into desired pieces. Serve the delicious Eggless Coconut Cake and enjoy the richness of coconut flavor in the cake! |
4 Comments Hide Comments
Hi,
Can we replace coconut nut oil with cooking oil or butter? If yes measurements?
Also I have sweetened coconut flakes if using these should I reduce sugar quantity?
yes if you can use normal cooking oil. Butter u can use 1/2 cup. Also if you are using sweetened coconut flakes you can use 3/4 cup of sugar
Hi I want to try this. But is there an alternate for maida?
We can use whole wheat flour but the cake will be little dense.