Desserts
ChefHana Musa Naama
Shredded Coconut Cake
An easy homemade shredded coconut cake — light, delicious, and made without an electric mixer. Perfect with an afternoon or morning cup of tea.
Shredded coconut cake — light and delicious
Ingredients
Start here, then move straight into the method.
- 6 eggs
- 4 cups all-purpose flour
- 1 cup vegetable oil
- 2 cups orange juice
- 2 cups sugar (or 2½ cups for a sweeter cake)
- 1½ cups shredded coconut
- 2 tbsp baking powder
- vanilla
- lemon zest
- tahini to grease the pan
- For more successful cakes see: Light airy cake without oil
Method
Follow the cooking sequence without leaving the page.
- Whisk the eggs with the vanilla and lemon zest by hand using a whisk or hand beater, then add the sugar and continue whisking until the sugar dissolves.
- Add the oil, then the juice, and whisk.
- Add the flour with the baking powder and stir with the whisk or fold with a spoon from bottom to top.
- Finally add the shredded coconut and fold until you have a smooth, lump-free batter.
- Pour the shredded coconut cake batter into the prepared pan after greasing it with tahini — the pan should be large enough to hold the batter.
- Place the pan in the preheated oven at 180°C for about 1 hour and 10 minutes.Timers: 60 min, 10 min
- Test it with a small wooden skewer before turning off the oven.
- Serve the shredded coconut cake when it has completely cooled to room temperature.
- Musa Naameh
- For more successful cakes, here is the link: Light fluffy cake without oil
Recipe tags
DessertsInternationalVegetarianDairy free
Notes and serving ideas
- Light airy cake without oil
