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 from regular sugar. The nutty bite of coconut pairs beautifully with the richness of oil (and a touch of ghee, if you want extra...
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Preheat your oven to 170°C (340°F) and grease and line a cake tin.
In a bowl, sift together wheat flour, baking powder, baking soda, and milk powder.
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.
Add the dry ingredients to the wet mixture in 2–3 batches, alternating with milk. Mix gently to avoid overbeating.
Fold in the desiccated coconut and vanilla essence.
Pour the batter into the prepared tin and spread it evenly. Sprinkle the top with sliced coconut and pistachios.
Bake for 30–35 minutes, or until a skewer inserted in the center comes out clean.
Allow the cake to cool for 10–15 minutes before slicing. Enjoy warm or at room temperature.
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.
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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