Thursday, April 4, 2013


  1. Whole wheat flour- 1 and 1/2 cups
  2. Baking soda-3/4 tsp
  3. Baking powder-1 tsp
  4. Salt- 1 pinch
  5. Toasted coconut-1/2 cup( see notes)
  6. Grated or powdered jaggery / Brown sugar- 1 and  1/4 cup( loosely packed)
  7. Coconut milk-1 cup
  8. vegetable oil-1/3 cup
  9. Vanilla beans- scraped- 2 nos ( or use 1 tsp Vanilla essence)
  10. White Vinegar- 1tsp
  • Preheat oven to 180 Deg C.Lightly grease the cake tin with oil and line it with parchment paper.Keep aside.
  • In a large mixing bowl,combine together,whole wheat flour,baking soda,baking powder,salt,toasted coconut and grated jaggery. Mix until everything is combined.
  • In a another bowl,mix together coconut milk,vegetable oil,scraped vanilla and vinegar.Pour this into the prepared dry ingredients.
  • Mix gently with a wooden spatula,just until combined.( Do not over mix)
  • Pour this batter into the prepared pan and bake for about 25 to 30 minutes or until a skewer inserted into the center of the cake comes out clean.
  • For preparing toasted coconut, spread 3/4 to 1 cup freshly grated coconut on a baking tray and bake at 170 deg C until golden for about 5 to 10 minutes,stirring once or twice in between.Allow it to cool completely before adding it to the dry ingredients.
  • To toast coconut on the stove top,spread 3/4 to 1 cup grated coconut in a pan and cook over medium heat ,stirring frequently until it turns golden.
  • If you are making muffins,adjust the baking time accordingly.(It may take about 15 to 18 minutes)
  • Sprinkle more toasted coconut on the cake before serving,if desired.
  • If you like your cake to be less sweet ,use only 1 cup jagerry .
  • If jaggery is not available,you can use brown sugar instead.

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