Easy Coconut Cake with Whole Wheat Flour
Looking for a light, fluffy coconut cake that’s both wholesome and full of flavour? This Coconut Cake with Whole Wheat Flour is my go-to whenever I’m craving something sweet but not heavy. It’s made without refined sugar, using jaggery for a natural sweetness and that warm, caramel-like depth you can’t get...
Ingredients
Main Ingredients
large eggs2
neutral oil (sunflower, canola, or light olive oil)1/4cup
ghee (optional, for extra flavour)1tbsp
jaggery powder1cup
whole wheat flour1cup
baking powder1tsp
baking soda1/2tsp
milk powder1/4cup
milk, at room temperature3/4cup
desiccated coconut1/2cup
vanilla essence1tsp
freshly grated or thinly sliced coconut (optional)2tbsp
sliced pistachios2tbsp
Nutrition (per serving)
Calories
279.6kcal (13.98%)
Protein
4.6g (9.12%)
Carbs
31.0g (11.28%)
Sugars
14.1g (28.14%)
Healthy Fat
10.2g
Unhealthy Fat
4.6g
% Daily Value based on a 2000 calorie diet
How to make Easy Coconut Cake with Whole Wheat Flour
Preparation Steps
- Step 1
Preheat your oven to 170°C (340°F) and grease and line a cake tin.
- Step 2
In a bowl, sift together wheat flour, baking powder, baking soda, and milk powder.
- Step 3
In a large bowl, beat the eggs until light and frothy. Add the oil, ghee (if using), and jaggery powder. Whisk until smooth and well combined.
- Step 4
Add the dry ingredients to the wet mixture in 2–3 batches, alternating with milk. Mix gently to avoid overbeating.
- Step 5
Fold in the desiccated coconut and vanilla essence.
- Step 6
Pour the batter into the prepared tin and spread it evenly. Sprinkle the top with sliced coconut and pistachios.
- Step 7
Bake for 30–35 minutes, or until a skewer inserted in the center comes out clean.
- Step 8
Allow the cake to cool for 10–15 minutes before slicing. Enjoy warm or at room temperature.
Nutrition (per serving)
Nutrition (per serving)
Calories
279.6kcal (13.98%)
Protein
4.6g (9.12%)
Carbs
31.0g (11.28%)
Sugars
14.1g (28.14%)
Healthy Fat
10.2g
Unhealthy Fat
4.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
If skipping baking soda, use 1½ tsp baking powder instead for a good rise.
Adjust the jaggery quantity if you prefer a sweeter cake.
You can fold the coconut slices into the batter instead of using them as a topping.
FAQS
Can I use white sugar instead of jaggery powder?
Yes, you can substitute jaggery powder with white sugar, but it will alter the flavor slightly.
What can I use instead of ghee?
You can skip ghee or replace it with butter for a similar richness.
Can I make this cake dairy-free?
Yes, you can use a plant-based milk and skip the milk powder to make it dairy-free.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for longer shelf life.
Can I use fresh coconut instead of desiccated coconut?
Yes, fresh coconut can be used, but it may slightly alter the texture of the cake.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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Australia