Choco-Coconut Eggless Cake

Cake, is such a beautiful relish that it gives us a positive vibe even in a gloomy mood. The welcoming aroma of baking a cake lifts your senses and I’m sure the mind releases happy hormones and brightens your mood. This is my third cake recipe on my blog site. This cake is filled with two marvellous aromas that are sure to make you sing and dance in happiness!

Love for Marble Cake

When I baked Marble cake, many of my vegetarian friends were a little upset, as the cake looked exceptionally delightful but they couldn’t bake it! So I was sure, that I will bake an eggless version of it but how or in which combination? after a lot of brainstorming I decided to combine two of my favourite flavours, chocolate and coconut. Coconut is a mild flavour and has its own sweetness, whereas chocolate is a bitter and strong flavour, so it needs to be balanced delicately

Preparation time: 30-40 mins; Baking time: 30-45 mins

Serves 8-10 persons


For Coconut Part:

  • All-purpose flour: 1 cup
  • Condensed milk (milkmaid): 3/4th cup
  • Coconut Milk: 1 cup
  • Desiccated coconut 2 tbsp
  • Butter: 3/4 Cup
  • Baking Powder: 1/2 tsp
  • Pinch of salt (not required if butter is salted)

For Chocolate Part:

  • All-purpose flour: 1 cup
  • Cocoa powder: 1/3 cup
  • Condensed milk (milkmaid): 1 cup
  • Milk: 3/4 cup
  • Butter: 3/4 Cup
  • Baking Powder: 1/2 tsp
  • Pinch of salt (not required if butter is salted)

For Plating

  • White Chocolate: 50 gms
  • Butter: 1 tsp
  • Coconut milk: 2 tbsp


Preparing the coconut part of the cake

  1. In a large mixing bowl add condensed milk and butter.
  2. Blend it together till it is light and fluffy.
  3. Add coconut milk and desiccated coconut to the mixture and blend.
  4. Gradually sieve the flour and baking soda in the wet mixture.
  5. Keep the batter aside, while we prepare the chocolate batter.

Preparing the Chocolate cake batter

  1. In a large mixing bowl add condensed milk and butter.
  2. Blend it together till it is light and fluffy.
  3. Keep all the dry ingredients together – flour, cocoa powder and baking soda.
  4. Gradually sieve the dry ingredients and add milk into the wet mixture.
  5. Blend it together, Make sure that the batter is not very runny, as it will result in mixing of both the batters without differentiation.
  6. Now keep the chocolate batter aside.

Assembling both the batters in the baking tray

  1. Grease the baking tray or mould with butter and then dust it with all-purpose flour.
  2. Alternatively, add one spoon of chocolate batter and one spoon of coconut batter to the tray.
  3. Dab the tray/mould once in a while to assure that the batter is spread properly.
  4. Fill the batter only half of the mould capacity. This will ensure lesser chances of cake rupture from the centre.
  5. First, make outward strokes from the centre of the cake.
  6. Now, between those outward strokes draw inward stokes towards the centre (as shown in the image below)

Bake the cake in a preheated oven for about 30 mins or so, on 180 degree Celsius. Check with a knife or toothpick. If it comes out clean, the cake is done!

Plating the Cake with Choco-Coconut White Sauce

On a double boiler, heat about 50 gms of white chocolate, add butter and coconut milk. Stir it for a while till it is smooth, and your coconut sauce is ready. Now spread the sauce on a plate, add few drops of chocolate syrup. With the help of a toothpick, you can draw circles and on that place the pieces of cake. Coconut Sauce will enhance the flavour of your cake, and leave your guest licking their fingers!

Enjoy this relish with your friends and family and stay happy always! Since happiness is the most important virtue.

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