Coconut Cake – Slow Cooker Recipe

My mom made coconut cake once when I was a kid and it tasted awesome to say the least. I do not know how she made it but I created a recipe of my own for the cake. Turned out well according to HD J

Ingredients

1 cup refined flour (maida)

1 cup coconut, dessicated

½ cup ghee (unsalted butter)

¾ cup sugar

2 eggs

2 tblsp baking powder

1 tblsp vanilla essence

½ cup milk

Beat the egg yolks, ghee and sugar together till light and fluffy. Sieve flour with baking powder. Add the egg mix and vanilla essence. Add a little milk to achieve pouring consistency. Mix in coconut powder. Heat a pressure cooker on high flame. Grease a baking dish and dust properly with flour. Pour in the batter and bake on low flame for half an hour.

 

Tip: Coconut cake tastes best when cooled.

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2 Responses

  1. Hello!! I tried this one out and it looked round, brown and perfect!! But, when I sliced it, the inside was a bit soggy…..and didn’t have that spongy feeling..I heated the cooker initially for 5 mins and then for an hour till the knife came out fine!! I don’t know why it wasn’t spongy! 😦

  2. Hi Rimzim,

    Sorry to hear your cake was soggy inside. However, I am surprised that your knife came out clean when inserted. If the cake was soggy, the knife would be covered in batter.

    However, don’t lose heart. If you feel your cake is spongy from inside after baking for an hour, shift the cooker to the smallest size gas and cook on high for 5 mins only. Remove from cooker and let cool completely before slicing. Also, if your cake feels dense, it is possibly because of less baking powder and more dry ingredients.

    Cheers,
    Sam

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