- Whole wheat flour- 1 and 1/2 cups
- Baking soda-3/4 tsp
- Baking powder-1 tsp
- Salt- 1 pinch
- Toasted coconut-1/2 cup( see notes)
- Grated or powdered jaggery / Brown sugar- 1 and 1/4 cup( loosely packed)
- Coconut milk-1 cup
- vegetable oil-1/3 cup
- Vanilla beans- scraped- 2 nos ( or use 1 tsp Vanilla essence)
- White Vinegar- 1tsp
- Preheat oven to 180 Deg C.Lightly grease a 7″ cake tin with oil and line it with parchment paper.Keep aside.
- In a large mixing bowl,combine together,whole wheat flour,baking soda,baking powder,salt,toasted coconut and grated jaggery. Mix until everything is combined.
- In a another bowl,mix together coconut milk,vegetable oil,scraped vanilla and vinegar.Pour this into the prepared dry ingredients.
- Mix gently with a wooden spatula,just until combined.( Do not over mix)
- Pour this batter into the prepared pan and bake for about 25 to 30 minutes or until a skewer inserted into the center of the cake comes out clean.
- For preparing toasted coconut, spread 3/4 to 1 cup freshly grated coconut on a baking tray and bake at 170 deg C until golden for about 5 to 10 minutes,stirring once or twice in between.Allow it to cool completely before adding it to the dry ingredients.
- To toast coconut on the stove top,spread 3/4 to 1 cup grated coconut in a pan and cook over medium heat ,stirring frequently until it turns golden.
- If you are making muffins,adjust the baking time accordingly.(It may take about 15 to 18 minutes)
- Sprinkle more toasted coconut on the cake before serving,if desired.
- If you like your cake to be less sweet ,use only 1 cup jagerry .
- If jaggery is not available,you can use brown sugar instead.
UnknownApril 4, 2013 at 3:30 pm
Todays Recipe : Urulaikilangu paal curry / Potato paal curry
Manju @ Manjus Eating DelightsApril 4, 2013 at 3:47 pm
Looks awesome…I will try this for sure.
great-secret-of-lifeApril 4, 2013 at 4:41 pm
wow! middle of night I am hungry 🙂
Suja ManojApril 4, 2013 at 5:29 pm
Flavorful cake with amazing texture,love it.
PlatefulApril 4, 2013 at 7:54 pm
divyaApril 4, 2013 at 8:59 pm
Wow I am drooling over here… Soooo goooood
SonaApril 4, 2013 at 11:51 pm
delicious and flavorful cake..
AnonymousApril 5, 2013 at 4:38 pm
Looks yummy !! you have a lovely blog here !! love your pics most of all !! 🙂
schmetterlingwordsApril 25, 2013 at 8:24 am
Hi, this cake looks awesome!! and I want to try it out soon. Do you think palm sugar would substitute jaggery here? May I use the same measurement for palm sugar?
KurryleavesApril 26, 2013 at 7:29 pm
Yes! you can actually substitute jagerry with palm sugar. Try using the same quantity or a bit less, i have not tried it with palm sugar though !Brown sugar will also work well!!Let me know how you like the cake..
cupcakesDecember 10, 2013 at 6:16 pm
Can I substitute the coconut milk for almond milk, ?
KurryleavesDecember 11, 2013 at 12:59 pm
yes you can substitute the coconut milk with almond milk…however the flavor of the cake will be slightly different…
sunithaFebruary 3, 2014 at 4:44 am
Hi …your cakes looks simply superb n healthy too…
Can I use ashirwad atta…iam goona make this ….thank you so much
KurryleavesFebruary 3, 2014 at 6:36 pm
Thank you dear!!
Yes!! you can use atta for this recipe….Do let me know how it turned out ….okiee!!!
NeelaMarch 24, 2014 at 10:13 am
is vinegar compulsory in this receipe and instead of baking powder and soda can i use fruit salt?
KurryleavesMarch 31, 2014 at 10:24 am
Hi Neela… Thank you for visiting Kurryleaves..regarding your question….
Baking soda react with vinegar ( or any acidic ingredient) to produce carbon dioxide which give the batter a lift during baking….so vinegar is essential for this recipe.. or you can use lemon juice..
Fruit salt contains baking soda and citric acid..so you could substitute fruit salt for baking soda and vinegar.. ( although i've never tried it)…do let me know…okie..
DipikaMay 17, 2014 at 4:35 pm
Hello! What size cake pan did you use to bake this beautiful cake? It looks lovely and it is very tasty.
SunshineSeptember 11, 2015 at 11:00 am
Hi, I just baked this cake. It looks good, but didn't rise as much and somehow the coconut flavour is subdued. Maybe I used the packaged one that's why. Will try again soon.
KurryleavesOctober 20, 2015 at 6:18 pm
Thank you for the feedback…next time try using freshly grated coconut ..also make sure you do not over mix the batter.
ShaliniApril 11, 2016 at 2:13 am
Very nice recipe. I substituted half cup of whole wheat flour with Almond meal and it came out wonderfully delicious. Thank you so much for this amazing recipe.
sindhuJuly 2, 2016 at 8:51 pm
Can I half the recipe..if so then will the baking time be same or different
KurryleavesJuly 10, 2016 at 2:28 pm
Yes you can..Bake for about 15 to 18 minutes or until a skewer inserted into the cupcake comes out clean.
SumaVeenaSharmaAugust 1, 2017 at 3:19 pm
The cake came out delicious, so we are now baking a double! Hopefully result would be as great as before. How do we combine jaggery to the flour? The jaggery isn't entirely dry like sugar, so it forms lumps. I had to then crumble them like butter cubes are crumbled..any suggestions?
UnknownApril 13, 2019 at 5:16 pm
Can you please mention the measurement of your measuring cup. Is is 240 ml cup or 200 ml?Thank you
NeelamJuly 16, 2020 at 9:13 am
Can substitute vegetable oil with coconut oil?