Coconut cake

Ingredients

• 1 cup all-purpose flour ( you can take 3/4 and 1/4 of cornflour)
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of vanilla extract or essence
• 1/2 teaspoon of vinegar or lemon juice
• 1/2 a cup of plain water
• 4 tablespoons of vegetable oil or butter or clarified butter aka ghee
• a pinch of table salt
• 1/2 cup of powdered sugar
• a spoon or two of coconut flakes
• you can add a spoon or two of curd if you like to have a moist cake

Method

Sieve the flour and baking soda for at least two times so that it is mixed thoroughly and gets aerated as well.

Preheat the oven at 180-degree celsius. Keep the cake pan ready - either line it with baking paper or flour it after smearing some butter or oil.

Mix the oil/butter/ghee and the sugar thoroughly for a few minutes. Add water and continue the mixing. Add the vinegar/lemon juice, essence, and salt.

Add the flour and fold it well.

Mix a spoon of the coconut flakes and pour it in the cake pan. Sprinkle a spoon of the coconut flakes on top and bake it for about thirty minutes at about 220-degree Celsius or until done.

The coconut gives the cake a unique flavor and also the crust gets a golden look.

I hope you try making it.

This is an eggless version and can be had by vegans and those with egg allergies too.

Vegans can substitute ingredients with vegan products.

©sayee

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