Craving a delicious cake but avoiding eggs? This Coconut Milk Cake is your answer—a wonderfully moist, tender, and subtly sweet treat perfect for any occasion. You’ll love how easy it is to make this delightful cake recipes without eggs, offering a soft texture and tropical flavor.
Key Ingredients & Substitutions:
- All-Purpose Flour: Can substitute with a 1:1 gluten-free baking blend for a gluten-free cake recipes without eggs.
- Granulated Sugar: Use brown sugar for a deeper molasses flavor.
- Canned Full-Fat Coconut Milk: Essential for moisture and flavor; don’t use light coconut milk.
- Baking Powder & Baking Soda: Critical for rise in this egg-free recipe.
- Coconut Extract: Enhances coconut flavor; optional but recommended.
- Vegetable Oil: Any neutral oil like canola or sunflower oil works well.
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup vegetable oil
- 2 teaspoons coconut extract (optional)
- 1 teaspoon vanilla extract
- ½ cup shredded sweetened coconut (optional, for topping)
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 8-10
- Tools: 9×13 inch baking pan, large mixing bowls, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Baking Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking, ensuring your cake releases easily. This step is important for all cake recipes without eggs.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and the ingredients are evenly distributed for a consistent crumb.
3. Mix Wet Ingredients
In a separate medium bowl, whisk together the full-fat coconut milk, vegetable oil, coconut extract (if using), and vanilla extract. This liquid mixture will provide the essential moisture for your cake.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined; do not overmix, as this can lead to a tough cake. A few small lumps are fine.
5. Bake the Cake
Pour the batter into your prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. This indicates your cake recipes without eggs are perfectly cooked.
6. Cool and Serve
Let the cake cool in the pan on a wire rack for at least 15 minutes before inverting it onto the rack to cool completely. If desired, sprinkle with shredded coconut before serving.
Variation Ideas:
- Lemon-Coconut Cake: Add 1 tablespoon of lemon zest to the batter for a bright, citrusy twist.
- Chocolate Chip Coconut Cake: Fold in ½ cup of mini chocolate chips with the dry ingredients.
- Spiced Coconut Cake: Include 1 teaspoon of ground cinnamon and ½ teaspoon of ground nutmeg for a warm flavor profile.
- Glazed Coconut Cake: Drizzle with a simple glaze made from powdered sugar and a touch of coconut milk after cooling.
Storage Instructions:
Store any leftover Coconut Milk Cake at room temperature in an airtight container for up to 3 days. For longer storage, you can refrigerate it for up to 5 days, though the texture is best at room temperature. This cake freezes well; wrap slices tightly and store for up to 2 months.
Frequently Asked Questions (FAQ):
- Can I use light coconut milk instead of full-fat?
No, full-fat coconut milk is crucial for the richness and moisture in this recipe. Light coconut milk will result in a drier cake.
- Why is my cake dense?
Your cake might be dense if you overmixed the batter, which develops the gluten too much. Stir just until combined.
- Can I make this in a round cake pan?
Yes, you can use two 8-inch round pans. Adjust baking time as needed, usually around 25-30 minutes.
- Is this recipe suitable for those with dairy allergies?
Yes, this is a great option as it uses coconut milk and no other dairy products, fitting within egg-free and dairy-free cake recipes without eggs.
- How do I know if my baking powder and soda are still good?
Test baking powder by mixing a teaspoon with warm water; it should bubble. For baking soda, mix with vinegar; it should fizz. If no reaction, replace them.
- Can I add frosting to this cake?
Absolutely! A simple coconut cream frosting or a dairy-free buttercream would pair wonderfully with this cake recipes without eggs.