Simple Way to Prepare Favorite Tender coconut wheat cake

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, tender coconut wheat cake. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Tender coconut wheat cake is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Tender coconut wheat cake is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have tender coconut wheat cake using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Tender coconut wheat cake:

1. Get 1 cup tender coconut
2. Take 2 eggs
3. Get 1 cup Wheat flour
4. Prepare 3/4 cup sugar
5. Take 1 tsp Baking Powder
6. Take 1 tsp Baking Soda
7. Make ready 1/2 Cup flavourless oil
8. Take 1/4 cup Milk
9. Get 1 tsp Vanilla essence

Steps to make Tender coconut wheat cake:

1. Mix the baking powder and baking soda along with the flour and keep aside, also chop the tender coconut and blend it coarsely don't over blend it as it's tender and might become pasty.
2. In a bowl add sugar, eggs and vanilla essence and whisk it, then add the oil and 1/4th cup milk and mix it well, then add the blended tender coconut and mix it properly along with the above-wet ingredients.
3. Now add the wheat flour in 2 parts and mix it slowly no need to use an electronic beater as such you can use a spatula or a spoon to mix it well, check the consistency of the batter here it will be a bit thick slowly add rest of the 1/4th cup milk accordingly, this depends on the coconut consistency and the flour you use.
4. Once ur batter is ready, grease your cake tin and pour the batter and bake it for about 45 min in a pressure cooker without the whistle and the rubber gasket.don't forget to keep a stand in the cooker and then keep the cake tin
5. FYI - I used 1/4 cup milk for my cake in the beginning while mixing and then at the later stage I realized the consistency of the batter was not smooth so I added another 1/4th cup, totally 1/2 cup and I have used Aashirwad atta for this cake.

So that’s going to wrap it up for this special food tender coconut wheat cake recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!