Step-by-Step Guide to Prepare Homemade Tender coconut wheat cake

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, tender coconut wheat cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tender coconut wheat cake is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Tender coconut wheat cake is something which I’ve loved my entire life.

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

The ingredients needed to make Tender coconut wheat cake:

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

Instructions 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 with this exceptional food tender coconut wheat cake recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!