This cake is incredibly soft & moist you might mistaken it has eggs | Eggless Coconut Cake

Eggless Coconut Cake – this eggless cake requested by someone recently. I’ve decided only doing the eggless version for this cake as I personally feel it is as good as egg version. One of the best eggless cake texture I’ve ever made. For some reason, it’s very soft, fluffy and spongy texture which I feel very close as compared with the egg version. We normally only get this kind of texture for cakes with eggs. Perhaps the coconut milk has some magic in this. I know many of you find it hard to find yogurt especially the vegans. Try to get vegan yogurt if you can’t take dairy yogurt. We definitely need yogurt if you want to reach this perfect soft and moist cake texture. Without using yogurt, you may find it a little dry and not so fluffy. This cake is good for any occasions and you can definitely make it one or two days ahead. Just refrigerate it and bring out to room temp before consuming it, it’s heavenly. I hope you’ll be inspired and give this cake a try. Enjoy!

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Ingredients:

• Eggless Coconut Cake

240g [2 cups] cake flour
7g [1½ tsp] baking powder
2g [¼ tsp] baking soda
3g [½ tsp] salt
150g [⅔ cup] unsalted butter
180g [¾ cup + 2 tbsp] caster sugar
180g [¾ cup] plain yogurt
1 tsp vanilla extract
180g [¾ cup] coconut milk


• Coconut Fillings

60g [¼ cup + 1 tbsp] coconut sugar
30g [2 tbsp] water
80g [¾ cup] fresh shredded coconut


• Coconut Cream Cheese Buttercream

150g [⅔ cup] unsalted butter, room temp
120g [1 cup] powdered sugar
30g [2 tbsp] coconut milk
226g [1 cup] cream cheese, room temp


Syrup [1 tbsp sugar + 2 tbsp hot water]
Fresh shredded coconut
Piping tip: 353


Instructions:

• Eggless Coconut Cake

1. Preheat oven at 165°C/330°F.
2. Sift all the dry ingredients, give it a quick mix and set aside.
3. Prep three 6-inch pans, greased and floured.
4. In a large bowl, add butter (softened) and sugar. With an electric mixer, mix on high speed for 1 minute until creamy, fluffy and pale.
5. Add in the yogurts and vanilla. Continue mixing until well combined.
6. Add in the sifted ingredients in 2 batches, alternate with the coconut milk. Fold in to combine.
7. Add in the coconut milk in 2 batches, alternate with the sifted ingredients. Fold in to combine.
8. Divide the batter into the prepared pans. Using a weighing scale is optional.
9. Spread the surface evenly.
10. Bake in the preheated oven at 165°C/330°F for 30-35 minutes.
11. Remove the cake from the pans. Let them cool on the cooling rack.


• Coconut Fillings

1. In a pan, add sugar and water.
2. Cook over a medium low heat. Do not stir.
3. Let it cook until simmer. And let it simmer until the sauce is thickened and caramelised.
4. Transfer onto a bowl or you can pour directly onto the fresh shredded cococnut. Mix them until all the sauce is incorporated.


• Coconut Cream Cheese Buttercream

1. In a large bowl, add butter (softened). Mix on high speed for 1 minutes until creamy, fluffy and pale.
2. Sift in the powdered sugar. Mix on high speed until well combined.
3. Add in the coconut milk. Mix until well combined.
4. In another bowl, add cream cheese. Mix on high speed until the cream cheese is creamy and no lumps.
5. Add the cream cheese into the buttercream. Mix them together until well combined.


• Assemble the Cake (refer to video)


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