Name: Eggless Wheat Coconut Cashew Butter Cake recipe by Bharath Kumar at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 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

ABOUT Eggless Wheat Coconut Cashew Butter Cake RECIPE

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

Ingredients Serving: 10

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

Instructions

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.
Sift the flour, baking powder, baking soda 3 to 4 times.
Fold the flour mixture lightly and evenly into the wet /liquid mixture.
Divide the batter equally into 2 pans.
Bake in the pre heated oven for 25 to 30 mins or skewer stick inserted in the centre of the cake comes out clean.

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