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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / One Bowl Coconut Cake

June 19, 2011

One Bowl Coconut Cake

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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.
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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.

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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!

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One Bowl Coconut Cake

One Bowl Coconut Cake
5 from 2 votes
Print Rate
Course: Cakes
Cuisine: International
Keyword: Cake, Coconut
Author: Shireen Sequeira @ www.ruchikrandhap.com

Ingredients

  • 1-1/2 cups flour maida
  • 1-1/4 cups caster sugar
  • 1-1/4 cups shredded coconut
  • 1 tsp baking powder
  • 1 pinch of salt
  • 125 gms butter melted
  • 3 eggs
  • 3/4 th cup milk

Instructions

  • Sift the flour with baking powder and salt. Keep it aside
  • 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.
  • Line a 9" round tin with parchment paper and bake in a preheated oven at 180 degrees C for 45 minutes
  • 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!

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
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Filed Under: All Posts, Bakes, Cakes, Cupcakes & Brownies Tagged With: Baking With Coconut, Cakes, Coconut Cake, Sweets With Coconut

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Comments

  1. Rinku Naveen says

    June 19, 2011 at 4:57 am

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

    Reply
  2. Priya Sreeram says

    June 19, 2011 at 6:40 am

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

    Reply
  3. Jay says

    June 19, 2011 at 11:02 am

    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

    Reply
  4. Prathima Rao says

    June 19, 2011 at 12:06 pm

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

    Reply
  5. Sharmilee! :) says

    June 19, 2011 at 2:18 pm

    Yummy texture of the cake…looks very perfectly baked

    Reply
  6. Priya says

    June 19, 2011 at 4:55 pm

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

    Reply
  7. julie says

    June 20, 2011 at 1:54 am

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

    Reply
  8. Vardhini says

    June 20, 2011 at 3:51 am

    Moist and tasty.

    Vardhini
    Event: Dish it Out – Spinach and Garlic
    Event: Healthy Lunchbox Ideas – Broccoli

    Reply
  9. aipi says

    June 20, 2011 at 4:27 am

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

    Reply
  10. Ambreen says

    June 20, 2011 at 6:26 am

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

    Reply
  11. Charishma says

    June 20, 2011 at 9:39 am

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

    Reply
  12. Shireen Sequeira says

    June 20, 2011 at 1:03 pm

    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)

    Reply
  13. Shawn says

    June 20, 2011 at 4:14 pm

    Lovely! Lovely! Lovely! I will make it this weekend 🙂 …Also making chocolate sauce for serving.

    Reply
  14. Suman Singh says

    June 21, 2011 at 10:10 am

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

    Reply
  15. prema says

    June 23, 2011 at 3:42 am

    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!

    Reply
  16. Shireen Sequeira says

    June 23, 2011 at 4:34 am

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

    Reply
  17. Rashmi Bhatia says

    June 24, 2011 at 7:24 pm

    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.

    Reply
  18. Honey & Butter says

    June 26, 2011 at 7:26 am

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

    Reply
  19. Jayasri Ravi says

    September 15, 2011 at 7:43 am

    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.

    Reply
  20. megha says

    March 8, 2012 at 4:36 am

    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.

    Reply
  21. Shireen Sequeira says

    March 8, 2012 at 9:32 am

    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

    Reply
  22. Unknown says

    March 8, 2012 at 6:00 pm

    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.

    Reply
  23. Shireen Sequeira says

    March 9, 2012 at 5:10 am

    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!

    Reply
  24. Gloria Pinto says

    July 16, 2012 at 5:12 pm

    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!!!

    Reply
  25. Shireen Sequeira says

    July 17, 2012 at 2:35 am

    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

    Reply
  26. Anonymous says

    December 17, 2012 at 3:11 am

    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.

    Reply
  27. Shireen Sequeira says

    December 17, 2012 at 3:49 am

    @ 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

    Reply
  28. Unknown says

    August 25, 2013 at 6:51 am

    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!

    Reply
  29. Shireen Sequeira says

    August 25, 2013 at 10:32 am

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

    Reply
  30. s.ali says

    December 29, 2015 at 6:18 pm

    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!

    Reply
  31. Shireen Sequeira says

    December 31, 2015 at 10:38 am

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

    Reply
  32. Laviena DSouza says

    August 29, 2016 at 8:37 am

    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….

    Reply
  33. Gracy says

    October 16, 2016 at 8:02 am

    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

    Reply
  34. Deepa Nath Arvind says

    March 6, 2017 at 11:26 am

    Hi Shireen,
    The cake turned out super yummy and all of us at home loved it. Thank you for the wonderful recipe. Just wanted to clarify a doubt-Is the cake supposed to be dense in texture as my cake was dense and not very soft. I would have preferred it more lighter and softer in texture.

    Reply
  35. Shireen says

    March 6, 2017 at 6:17 pm

    @ Deepa: Thanks a lot for your feedback! The cake won't be super fluffy due to the presence of the coconut but shouldn't be too dense and fudgy either. For a lighter and softer texture you can try beating the egg yolks and whites separately (separate both in different bowls, add the yolks first and beat the whites till soft peaks appear and add the whites at the very end – do not overmix the batter) Hope this helps!

    Reply
  36. sundary siva says

    April 25, 2017 at 1:03 am

    Hi! The flour you use here is a all purpose flour is it?

    Reply
  37. Shireen says

    April 25, 2017 at 6:21 am

    @ Sundary Siva: Yes, all purpose flour is what I used 🙂

    Reply
  38. Janet says

    September 27, 2017 at 1:54 am

    Hi Shireen
    I’ve been looking for the perfect coconut cake for a long time, most have been too dry and too sweet. I can stop looking now as yours is far better than any that I have tried by a country mile. It was beautiful and turned out the most perfect golden brown reminded me of my mums. Thank you for this perfect coconut cake. Janet

    Reply
    • Shireen Sequeira says

      September 27, 2017 at 8:44 am

      Hi Janet,

      I am so happy to hear that you liked the coconut cake!! You simply made my day with your feedback 🙂 Do stay tuned for more recipes!!

      Reply
  39. Shweta Agrawal says

    December 13, 2017 at 1:29 pm

    Hi,
    Do we use fresh grated coconut or the dried ones- that we call kopra?

    Reply
    • Shireen Sequeira says

      January 15, 2018 at 10:10 am

      Hi Shweta,

      This is made with fresh coconut!

      Reply
  40. Pooja vidhani says

    February 8, 2018 at 12:22 pm

    Substitute for eggs plzzz

    Reply
    • Shireen Sequeira says

      February 8, 2018 at 4:53 pm

      Sorry I haven’t made this cake without eggs. You could try replacing the eggs with mashed bananas or flaxseed powder mixed in a little water.

      Reply
  41. Joanita Pinto says

    May 22, 2018 at 3:00 am

    Hi Shireen,

    Just wondering if you have a simple sponge cake, preferably with less sugar.

    Thanks
    Joanita

    Reply
    • Shireen Sequeira says

      May 22, 2018 at 8:59 am

      Hi Joanita!

      Have you tried the butter cake yet? It is a good sponge cake recipe but with a little extra butter. I will soon try a simple sponge cake too and share the recipe on the blog!

      Reply
  42. Diana Benito says

    June 14, 2018 at 8:01 pm

    Hi,

    The recipe calls for caster sugar (powdered sugar). But I believe caster sugar and powdered sugar are different. Caster sugar is fine and less granular than normal sugar whereas powdered sugar is known as icing or confectioner’s sugar. I intend to make this cake and could please clarify the sugar type you used here in the recipe?

    Reply
    • Shireen Sequeira says

      June 19, 2018 at 7:11 pm

      Hi Diana,

      I have made the correction. You need to use caster sugar 🙂

      Reply
  43. Shobna says

    August 24, 2018 at 3:37 pm

    Hi Shireen! Could I substitute sugar with jaggery?

    Reply
    • Shireen Sequeira says

      September 8, 2018 at 4:36 pm

      Hi Shobna, you can, but it will alter the taste of the cake!

      Reply
  44. Anita lobo says

    December 21, 2018 at 2:12 pm

    Hi,
    Indeed a Lovely cake,making it for the second tym, easy, no mess recipe, best for evening tea.keep posting such tasty goodies,. thank you so much..

    Reply
    • Shireen Sequeira says

      December 26, 2018 at 10:58 pm

      I am so glad to hear that Anita! Thanks for your great review

      Reply
  45. Niranjana Sankaranarayanan says

    June 28, 2019 at 11:28 am

    Loved all your cakes… Now I am thinking about a good substitution for the eggs..

    Reply
    • Shireen Sequeira says

      July 2, 2019 at 9:34 pm

      Thanks so much! You can use commercially available egg replacer or flaxseed powder mixed with water (ratio : 1 tbsp flaxseed powder+3 tbsp water)

      Reply
  46. Priyanka Bardia says

    August 27, 2019 at 6:12 pm

    Can we make all your cakes eggless, any alternative for egg?

    Reply
    • Shireen Sequeira says

      August 28, 2019 at 11:44 am

      You can try the recipes eggless..you can use flaxseed powder mixed in a little water or mashed bananas, however, it may not suit all recipes

      Reply
  47. Chhavi says

    June 10, 2020 at 5:37 am

    Hi, is the coconut in the recipe desiccated or fresh/frozen?

    Reply
    • Shireen Sequeira says

      June 10, 2020 at 8:32 am

      Hi Chhavi,

      I have used fresh grated coconut for this recipe

      Reply
  48. Stanley Fernandes says

    July 14, 2021 at 3:09 pm

    Is a cup 250ml or 240ml…tks

    Reply
    • Shireen Sequeira says

      July 15, 2021 at 10:05 am

      For this recipe I had used a 240ml measure

      Reply
  49. Asha S says

    March 11, 2023 at 10:53 pm

    Hi, shireen
    I tried today. Awesome cake .my hubby n son liked so much fresh cake.. I added vanilla essence. Thank u

    Reply
    • Shireen Sequeira says

      March 14, 2023 at 4:52 pm

      Hi Asha,

      Thank you so much for your wonderful feedback! So happy to know that your family liked it so much 🙂

      Reply

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Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

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