Soft & Spongy Eggless Fresh Coconut CakeVeg

1

Grate the fresh coconut, ensuring you avoid the brown skin to keep the cake light and white in color.

2

Grease a 4x6 inch cake tin with oil.

3

Prepare your cooking vessel (pan, kadhai, or pressure cooker) by adding a layer of salt at the bottom, placing a stand inside, covering it, and preheating on medium flame for 10 minutes.

1

In a mixing bowl, combine room temperature milk, powdered sugar, and milk powder. Mix well until combined.

2

Add the grated fresh coconut to the liquid mixture and stir thoroughly.

3

Sift the all-purpose flour (maida), baking powder, and baking soda into the wet mixture. Alternatively, you can sift them in small batches while mixing.

4

Add the oil to the batter and mix until the ingredients are well combined and the batter is free of lumps. Be careful not to over-mix.

5

(Optional) Stir in a drop of white food color if desired.

6

Just before pouring into the mold, add the vinegar or lemon juice. Mix gently; this reacts with the baking soda to help the cake rise.

1

Pour the batter into the prepared cake tin.

2

Place the tin on the stand inside your preheated pan or kadhai. Cover and bake on medium flame for the first 10 minutes, then reduce to low flame for another 25 to 30 minutes.

3

Check for doneness by inserting a skewer or knife into the center; if it comes out clean, the cake is ready. If not, bake for a few additional minutes.

4

Once done, remove the cake from the pan and cover it with a cloth while it cools to prevent the top from drying out.

5

Once completely cool, unmold the cake, slice it, and serve. You can top it with chocolate syrup if desired.