Coconut Cake Recipe with Fresh Coconut | Ribbon Cake | How to Make Coconut Cake with Fresh Coconut

#flavoursbyAR #coconutcake
Coconut Cake Recipe with Fresh Coconut | How to Make Coconut Cake With Fresh Coconut |Fresh Coconut Cake Recipe | How to Make Coconut Cake From Scratch

This cake has freshly grated coconut, sooji, and butter. It has no refined flour/maida and no oil.
Mom's recipe is decades old and it gives me immense pleasure to share this with you !
Let's learn how to make a delicious coconut cake with fresh coconut in this easy-to-follow recipe video. This ribbon cake is my mom's signature recipe and is perfect for any occasion!

Detailed Recipe -
https://flavoursofmykitchen.com/cocon...

Here is the list of ingredients for the Coconut Cake recipe with measurements in both grams and cups:
Butter: 150 grams (approximately 2/3 cup)
Castor Sugar: 200 grams (approximately 1 cup)
Eggs: 3 large eggs
Coconut: One whole coconut, grated & coarsely ground (approx 2.5 cups)
Rava/Sooji: 200 grams (approximately 1 & 1/4 cup)
Baking Powder: 1 teaspoon (4 grams)
Vanilla Essence: 1/2 teaspoon
Salt: A pinch (if using unsalted butter)
Milk: 2 tablespoons (only if needed to adjust batter consistency)

Baking Time : 35 to 40 min at 180 deg C in a preheated oven.

Note: The conversion from grams to cups can vary slightly depending on factors like ingredient density and packing.





Eggless : use 3/4 cup fresh yogurt + 1/4 tsp baking soda (if the batter seems dry add 2-3 tbsp milk to bring it to the right consistency)


Happy Baking !!

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Music Credits:

www. bensounds.com
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#coconut
#freshcoconutcake

0:00 Introduction
0:18 One whole coconut grated (2.5 cups approx)
0:31 Grind coarsely without water
0:43 Butter - 100 grams + Caster Sugar - 200 grams
1:19 Eggs - 03
1:49 Scrape the sides occasionally
2:38 Vanilla Essence - 1/2 tsp
3:03 Add half of the coconut that we blended earlier
3:13 Mix on a low speed
3:35 Add the remaining coconut
4:14 Add sooji/rawa - 200 grams
4:40 Add sooji/rawa little by little and mix well
5:35 Add Baking Powder - 1 tsp
5:55 Do not use the beater now
6:08 See description box for ingredients
6:15 Rest batter for 10 min
6:22 Divide the batter into 3 parts
6:29 Add 2 tbsp milk if the batter is too thick
6:36 Colour as per your choice, I used rose pink
7:23 Line a 7 or 8-inch baking tin with parchment paper
7:29 Add in half of the white batter
7:56 Now add the entire coloured batter
8:18 Don't let the batter be thin, the colours will mix up
8:38 Now add the 2nd colour
9:30 Finally add in the remaining white batter
10:10 Bake at 180 deg C for 35 to 40 minutes