Eggless Wheat Coconut Cashew Butter Cake | How to make Eggless Wheat Coconut Cashew Butter Cake

By Bharath Kumar  |  9th Aug 2016  |  
5 from 2 reviews Rate It!
  • Eggless Wheat Coconut Cashew Butter Cake , How to make Eggless Wheat Coconut Cashew Butter Cake
Eggless Wheat Coconut Cashew Butter Cake by Bharath Kumar
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    10

    People

50

2

About Eggless Wheat Coconut Cashew Butter Cake Recipe

Awesome and tasty cake with peanut butter frosting on chocolate coconut glaze and coconut sprinkles.

Eggless Wheat Coconut Cashew Butter Cake is an authentic dish which is perfect to serve on all occasions. The Eggless Wheat Coconut Cashew Butter Cake is delicious and has an amazing aroma. Eggless Wheat Coconut Cashew Butter Cake by Bharath Kumar will help you to prepare the perfect Eggless Wheat Coconut Cashew Butter Cake in your kitchen at home. Eggless Wheat Coconut Cashew Butter Cake needs few minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Eggless Wheat Coconut Cashew Butter Cake . This makes it easy to learn how to make the delicious Eggless Wheat Coconut Cashew Butter Cake . In case you have any questions on how to make the Eggless Wheat Coconut Cashew Butter Cake you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Bharath Kumar. Eggless Wheat Coconut Cashew Butter Cake will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Eggless Wheat Coconut Cashew Butter Cake

Ingredients to make Eggless Wheat Coconut Cashew Butter Cake

  • wheat flour - 1.25 cups
  • sugar - 3/4 th cup
  • curd - 1/2 cup + 2 tbsp
  • butter - 1/2 cup + 2 tbsp
  • milk - 1/2 cup
  • dessicated coconut 3/4th cup
  • baking powder - 1 tsp
  • baking soda - 1/2 tsp
  • vanilla essence - 1 tsp
  • almond essence - 2 drops
  • chopped cashews - 1/2 cup

How to make Eggless Wheat Coconut Cashew Butter Cake

  1. Preheat the oven@175degrees 10 mins. Grease two 8 inches round cake tins and line with baking paper. Beat butter and sugar together until pale and creamy. Gradually beat in the curd and cream together, add vanilla, almond essence; milk&mix.
  2. Sift the flour, baking powder, baking soda 3 to 4 times.
  3. Fold the flour mixture lightly and evenly into the wet /liquid mixture.
  4. Divide the batter equally into 2 pans.
  5. Bake in the pre heated oven for 25 to 30 mins or skewer stick inserted in the centre of the cake comes out clean.

My Tip:

Before baking, brush the top of the batter in the tins with little milk. After baking the cake will be soft.

Reviews for Eggless Wheat Coconut Cashew Butter Cake (2)

Vijaya Lakshmi Nedurmalli2 years ago

when will we add dessicated coconut to the batter?
Reply

Shoba Bharathraj2 years ago

Reply

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