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Sunday, June 19, 2011

One Bowl Coconut Cake

I love simple cakes - the most satisfactory ones are those that are not only simple to make in terms of simplicity and availability of ingredients, preparation time and method but also taste wonderfully simple. I also love to bake with fruits, but sometimes you have to get the quantities and measurements so right that if you daydream your cake becomes a flop. Well, since I learnt to bake on my own with endless browsing on the net for answers, I have taken many shots at creating the perfect cake and ended up with burnt, undone, flat or over puffed up cakes. For most of the disasters I blame my microwave oven for mistaken settings or the OTG which came with wrong instructions on the manual. But then, each experience brought with it a lot of learnings. Cooking and baking is a delightfully interesting journey of learning new things. You can create so many marvellous things with the same set of ingredients.


However, as much as I love baking, I dislike some tasks such as powdering the sugar when I run out of caster sugar or beating the eggs and sugar with a manual whisk and waiting for the mixture to turn pale. Slaving over a cake with too many ingredients and too many steps to be followed while standing in a oven hot kitchen is a turn off for me so when I find a recipe that requires minimum effort I jump with joy & try it almost immediately.



This particular recipe was shared by my dear reader Cynthia out of her tried & tested recipe collection. When I saw the title - it said - one bowl coconut cake, I thought that probably it was one of those mug cakes. But later I realised that all you need is a single mixing bowl - everything goes straight into it and then into the baking tin! Makes life so much more simple when you don't have a million dishes to clean right after a marathon baking session. This recipe has barely any hard-to-find ingredients (it doesn't even need vanilla extract!) I bookmarked it to be made today as a welcome-back-home cake for my hubby who has been travelling this week. It's also a sweet trap for him to take over babysitting for our lil son so that I can go shopping for a good few hours tomorrow! Ha ha!


One Bowl Coconut Cake
print this
Adapted from NZ's Favourite Recipe
Yield: One 9" round cake
You Need:
  • 1-1/2 cups flour (maida)
  • 1-1/4 cups caster sugar (powdered sugar)
  • 1-1/4 cups shredded coconut
  • 1 tsp baking powder
  • 1 pinch of salt
  • 125gms butter (melted)
  • 3 eggs
  • 3/4th cup milk
Method:
1. Sift the flour with baking powder and salt. Keep it aside
2. In a large mixing bowl add all the ingredients except the flour and mix well. Mix the flour in parts so that it is well incorporated.


3. Line a 9" round tin with parchment paper and bake in a preheated oven at 180 degrees C for 45 minutes
4. Remove from oven and allow the cake to cool in the tin for 15 minutes before inverting on a wire rack. Allow to cool completely before cutting. Serve warm with vanilla ice cream or slather it with some Nutella (Chocolate & Hazlenut spread) and enjoy it - If you love eating 'Bounty' the Coconut Chocolate bar - you will love this cake!

33 comments:

  1. Oohh lovely Shir! Loved the texture and colour of the cake.
    Loved the clicks too....

    ReplyDelete
  2. what a fab bake !! looks so delicious and the coconut flavour in it has me hooked !!

    ReplyDelete
  3. omy goodness...looks absolutely soft n moist..
    first time here..yummy space yu have..
    love your presentation..Am your happy subscriber now..:)
    do stop by mine sometime..
    Tasty Appetite

    ReplyDelete
  4. Loved this moist & coconut-y cake!!! I too thought it was a 1 serving cake when i read the title!!
    Prathima Rao
    Prats Corner

    ReplyDelete
  5. Yummy texture of the cake...looks very perfectly baked

    ReplyDelete
  6. Wow wat an elegant and gorgeous cake, love that texture,looks absolutely marvellous..

    ReplyDelete
  7. Delicious cake..looks soft n moist..yum yum..

    ReplyDelete
  8. I am amazed by the texture ~ beautifully light n fluffy!
    US Masala

    ReplyDelete
  9. Looks really wonderful, cant wait to try it! So soft and packed with coconut, very tempting indeed!

    ReplyDelete
  10. wow that looks sooooo light and yum
    hey i thought you were deiting

    ReplyDelete
  11. Thanks so much ladies!! The cake was yummy :) u must try! and Charishma, yeah, I am on a diet, so i cook in very small quantities & bake cakes only when I have an occasion and enough bakras to finish off what i've cooked! :) (or I freeze food so it comes handy when im lazy to cook)

    ReplyDelete
  12. Lovely! Lovely! Lovely! I will make it this weekend :) ...Also making chocolate sauce for serving.

    ReplyDelete
  13. Wow, what a beautiful looking cake..looks so soft, moist and delicious..feel like having a slice now..nice recipe..thanks for sharing!

    ReplyDelete
  14. Have to try this Shwez. Someone just asked me to make some cocnut cake and was glad when u mentioned u had it on your site. Love you for the work you do. The snaps are too tempting!

    ReplyDelete
  15. Thank you so much ladies for your lovely words of appreciation & encouragement! The cake is a must try!

    ReplyDelete
  16. Looks lovely and simple to make, will try it and let you know. I visited your blog today and it's a well presented collection of mangalorean and other recipes. Will be definitely coming back here. Thanks for going through my blog as well.

    ReplyDelete
  17. Hi Shireen, Tried this cake yesterday!! It was simple to prepare and yummy!! Tasted just like goan baath!!

    ReplyDelete
  18. Hi shireen, first time in your blog, actually not exactly :)), I have been in your blog innumerable number of times, you have lovely blog, with fantastic clicks, and lovely information and photos of veggies and fruits, reminding me of old times, which i don't get it here!, I made this cake for Blog Hop but tweeked it a little bit to suit for my taste, do check my blog when you have time.

    ReplyDelete
  19. HiRuchika,
    Love all your recipes.This coconut cake too looks yummy,just wanted to know which coconut you used in the recipe,is it frozen or fresh?Did you use sweetened flaked coconut that you get in American grocery stores?Thanks and please reply back.

    ReplyDelete
  20. Hi Megha, Thanks a lot for the compliments! I used regular freshly grated coconut. I have never tried sweetened flaked coconut. - Regards, Shireen :) PS: Ruchik means 'delicious' in Konkani

    ReplyDelete
  21. Hi Shireen,
    Thanks a lot for the reply,will try the recipe soon n let you know,and sorry for the name goof up.Do you have recipe for kori roti?Thanks again.

    ReplyDelete
  22. Hi Megha, no probs :) Let me know how the cake turns out. I do have a recipe, but I am yet to try it out again, make corrections & post it. So do keep checking my space for the recipe!

    ReplyDelete
  23. Hi Shireen, I am planning to bake this cake in a day or two, it would be great if you could mention the baking temperature in Fahrenheit too for most of your cakes.... I am in the US and the measurement systems are different... hope its ok.. thanks!!!

    ReplyDelete
  24. Hi Gloria, thanks for your suggestion, I will definitely mention the baking temp in Fahrenheit for all my future posts. Good luck with this cake and I hope u were able to figure out the baking temp for this one! Will wait for your review

    ReplyDelete
  25. What do u mean by preheat? Do I preheat for 180 Degree for 5 to 10 mins for just on or keep it? I am baking for e first time.

    ReplyDelete
  26. @ Anonymous: Preheating means getting the oven ready for baking. The oven needs be be heated for 10-15mins and only then should the pan with batter be kept inside - this helps to evenly bake the cake. Preheat is usually an option available in your oven. Most ovens will automatically preheat for 10-12 mins depending on the temperature selected. The OTG (oven toaster grill) that I have does not automatically preheat - so i manually do it for say 12-15mins before I pop the cake pan inside. Again preheat timings vary depending on your type of oven. It will differ between conventional ovens and microwave ovens (with or without convection option) - please check your oven manual for the same

    ReplyDelete
  27. hey Shireen,what coconut have you used in this...the fresh one or the usual dry coconut? Looks like the fresh one but wanted to clarify before trying.Looks really yum....absolutely heavenly!

    ReplyDelete
  28. @ Unknown: I have used freshly grated coconut for this recipe, not sure how dry/dessicated coconut will turn out :)

    ReplyDelete
  29. Hi Shireen,
    I have never commented here before but just wanted to say, I found this recipe on your site about a year ago and it has been one of my go-to cake recipes since then. I just recently tried it with a gluten free flour blend and substituted the butter for coconut oil, and it still turned out amazing. I love the coconut flavor and texture of the cake- it always turns out moist and delicious, with perfect amount of sweetness, and perfect for chai. Thank you so much for this recipe!

    ReplyDelete
  30. @ S.Ali: Thanks so much for your wonderful comment! The gluten free blend sounds so good too!! Thanks for your feedback :)

    ReplyDelete
  31. I tried this it turned out to be awesome... Hats off!!thank you pls do keep just posting such short cake recipes so that my 13 years keeps trying as she loves cooking and baking....

    ReplyDelete
  32. Hi Shireen,
    My go to site for specially manglorian and other recipes. Would u be kind enough to also state conversion from cups to gms and ml. I notice there is a lot of variables in flour and liquids. Thanks and great going

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Sunday, June 19, 2011

One Bowl Coconut Cake

I love simple cakes - the most satisfactory ones are those that are not only simple to make in terms of simplicity and availability of ingredients, preparation time and method but also taste wonderfully simple. I also love to bake with fruits, but sometimes you have to get the quantities and measurements so right that if you daydream your cake becomes a flop. Well, since I learnt to bake on my own with endless browsing on the net for answers, I have taken many shots at creating the perfect cake and ended up with burnt, undone, flat or over puffed up cakes. For most of the disasters I blame my microwave oven for mistaken settings or the OTG which came with wrong instructions on the manual. But then, each experience brought with it a lot of learnings. Cooking and baking is a delightfully interesting journey of learning new things. You can create so many marvellous things with the same set of ingredients.


However, as much as I love baking, I dislike some tasks such as powdering the sugar when I run out of caster sugar or beating the eggs and sugar with a manual whisk and waiting for the mixture to turn pale. Slaving over a cake with too many ingredients and too many steps to be followed while standing in a oven hot kitchen is a turn off for me so when I find a recipe that requires minimum effort I jump with joy & try it almost immediately.



This particular recipe was shared by my dear reader Cynthia out of her tried & tested recipe collection. When I saw the title - it said - one bowl coconut cake, I thought that probably it was one of those mug cakes. But later I realised that all you need is a single mixing bowl - everything goes straight into it and then into the baking tin! Makes life so much more simple when you don't have a million dishes to clean right after a marathon baking session. This recipe has barely any hard-to-find ingredients (it doesn't even need vanilla extract!) I bookmarked it to be made today as a welcome-back-home cake for my hubby who has been travelling this week. It's also a sweet trap for him to take over babysitting for our lil son so that I can go shopping for a good few hours tomorrow! Ha ha!


One Bowl Coconut Cake
print this
Adapted from NZ's Favourite Recipe
Yield: One 9" round cake
You Need:
  • 1-1/2 cups flour (maida)
  • 1-1/4 cups caster sugar (powdered sugar)
  • 1-1/4 cups shredded coconut
  • 1 tsp baking powder
  • 1 pinch of salt
  • 125gms butter (melted)
  • 3 eggs
  • 3/4th cup milk
Method:
1. Sift the flour with baking powder and salt. Keep it aside
2. In a large mixing bowl add all the ingredients except the flour and mix well. Mix the flour in parts so that it is well incorporated.


3. Line a 9" round tin with parchment paper and bake in a preheated oven at 180 degrees C for 45 minutes
4. Remove from oven and allow the cake to cool in the tin for 15 minutes before inverting on a wire rack. Allow to cool completely before cutting. Serve warm with vanilla ice cream or slather it with some Nutella (Chocolate & Hazlenut spread) and enjoy it - If you love eating 'Bounty' the Coconut Chocolate bar - you will love this cake!

33 comments:

  1. Oohh lovely Shir! Loved the texture and colour of the cake.
    Loved the clicks too....

    ReplyDelete
  2. what a fab bake !! looks so delicious and the coconut flavour in it has me hooked !!

    ReplyDelete
  3. omy goodness...looks absolutely soft n moist..
    first time here..yummy space yu have..
    love your presentation..Am your happy subscriber now..:)
    do stop by mine sometime..
    Tasty Appetite

    ReplyDelete
  4. Loved this moist & coconut-y cake!!! I too thought it was a 1 serving cake when i read the title!!
    Prathima Rao
    Prats Corner

    ReplyDelete
  5. Yummy texture of the cake...looks very perfectly baked

    ReplyDelete
  6. Wow wat an elegant and gorgeous cake, love that texture,looks absolutely marvellous..

    ReplyDelete
  7. Delicious cake..looks soft n moist..yum yum..

    ReplyDelete
  8. I am amazed by the texture ~ beautifully light n fluffy!
    US Masala

    ReplyDelete
  9. Looks really wonderful, cant wait to try it! So soft and packed with coconut, very tempting indeed!

    ReplyDelete
  10. wow that looks sooooo light and yum
    hey i thought you were deiting

    ReplyDelete
  11. Thanks so much ladies!! The cake was yummy :) u must try! and Charishma, yeah, I am on a diet, so i cook in very small quantities & bake cakes only when I have an occasion and enough bakras to finish off what i've cooked! :) (or I freeze food so it comes handy when im lazy to cook)

    ReplyDelete
  12. Lovely! Lovely! Lovely! I will make it this weekend :) ...Also making chocolate sauce for serving.

    ReplyDelete
  13. Wow, what a beautiful looking cake..looks so soft, moist and delicious..feel like having a slice now..nice recipe..thanks for sharing!

    ReplyDelete
  14. Have to try this Shwez. Someone just asked me to make some cocnut cake and was glad when u mentioned u had it on your site. Love you for the work you do. The snaps are too tempting!

    ReplyDelete
  15. Thank you so much ladies for your lovely words of appreciation & encouragement! The cake is a must try!

    ReplyDelete
  16. Looks lovely and simple to make, will try it and let you know. I visited your blog today and it's a well presented collection of mangalorean and other recipes. Will be definitely coming back here. Thanks for going through my blog as well.

    ReplyDelete
  17. Hi Shireen, Tried this cake yesterday!! It was simple to prepare and yummy!! Tasted just like goan baath!!

    ReplyDelete
  18. Hi shireen, first time in your blog, actually not exactly :)), I have been in your blog innumerable number of times, you have lovely blog, with fantastic clicks, and lovely information and photos of veggies and fruits, reminding me of old times, which i don't get it here!, I made this cake for Blog Hop but tweeked it a little bit to suit for my taste, do check my blog when you have time.

    ReplyDelete
  19. HiRuchika,
    Love all your recipes.This coconut cake too looks yummy,just wanted to know which coconut you used in the recipe,is it frozen or fresh?Did you use sweetened flaked coconut that you get in American grocery stores?Thanks and please reply back.

    ReplyDelete
  20. Hi Megha, Thanks a lot for the compliments! I used regular freshly grated coconut. I have never tried sweetened flaked coconut. - Regards, Shireen :) PS: Ruchik means 'delicious' in Konkani

    ReplyDelete
  21. Hi Shireen,
    Thanks a lot for the reply,will try the recipe soon n let you know,and sorry for the name goof up.Do you have recipe for kori roti?Thanks again.

    ReplyDelete
  22. Hi Megha, no probs :) Let me know how the cake turns out. I do have a recipe, but I am yet to try it out again, make corrections & post it. So do keep checking my space for the recipe!

    ReplyDelete
  23. Hi Shireen, I am planning to bake this cake in a day or two, it would be great if you could mention the baking temperature in Fahrenheit too for most of your cakes.... I am in the US and the measurement systems are different... hope its ok.. thanks!!!

    ReplyDelete
  24. Hi Gloria, thanks for your suggestion, I will definitely mention the baking temp in Fahrenheit for all my future posts. Good luck with this cake and I hope u were able to figure out the baking temp for this one! Will wait for your review

    ReplyDelete
  25. What do u mean by preheat? Do I preheat for 180 Degree for 5 to 10 mins for just on or keep it? I am baking for e first time.

    ReplyDelete
  26. @ Anonymous: Preheating means getting the oven ready for baking. The oven needs be be heated for 10-15mins and only then should the pan with batter be kept inside - this helps to evenly bake the cake. Preheat is usually an option available in your oven. Most ovens will automatically preheat for 10-12 mins depending on the temperature selected. The OTG (oven toaster grill) that I have does not automatically preheat - so i manually do it for say 12-15mins before I pop the cake pan inside. Again preheat timings vary depending on your type of oven. It will differ between conventional ovens and microwave ovens (with or without convection option) - please check your oven manual for the same

    ReplyDelete
  27. hey Shireen,what coconut have you used in this...the fresh one or the usual dry coconut? Looks like the fresh one but wanted to clarify before trying.Looks really yum....absolutely heavenly!

    ReplyDelete
  28. @ Unknown: I have used freshly grated coconut for this recipe, not sure how dry/dessicated coconut will turn out :)

    ReplyDelete
  29. Hi Shireen,
    I have never commented here before but just wanted to say, I found this recipe on your site about a year ago and it has been one of my go-to cake recipes since then. I just recently tried it with a gluten free flour blend and substituted the butter for coconut oil, and it still turned out amazing. I love the coconut flavor and texture of the cake- it always turns out moist and delicious, with perfect amount of sweetness, and perfect for chai. Thank you so much for this recipe!

    ReplyDelete
  30. @ S.Ali: Thanks so much for your wonderful comment! The gluten free blend sounds so good too!! Thanks for your feedback :)

    ReplyDelete
  31. I tried this it turned out to be awesome... Hats off!!thank you pls do keep just posting such short cake recipes so that my 13 years keeps trying as she loves cooking and baking....

    ReplyDelete
  32. Hi Shireen,
    My go to site for specially manglorian and other recipes. Would u be kind enough to also state conversion from cups to gms and ml. I notice there is a lot of variables in flour and liquids. Thanks and great going

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)