Thali Cake Coconut Cake
Indulge in the tropical delight of Thali Cake Coconut Cake, a unique recipe that combines the comforting charm of a traditional thali-style bake with rich coconut flavor. This moist and tender cake is crafted with fresh or desiccated coconut, creamy coconut milk, and a hint of vanilla for a treat that’s both simple and irresistible. Baked in an oven-safe thali, the cake boasts a rustic appeal that’s perfect for casual gatherings or teatime indulgence. Quick to prep and ready in just 30 minutes, this egg-based coconut cake is finished with an optional dusting of powdered sugar, adding a touch of elegance to its golden surface. Whether sliced into wedges or squares, this crowd-pleasing dessert is sure to transport you to a tropical paradise with every bite. Perfect for coconut lovers and fans of fuss-free baking, the Thali Cake Coconut Cake is a must-try for your next culinary adventure!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 2 Eggs, large
- 0.5 cups Coconut milk
- 1 teaspoons Vanilla extract
- 0.75 cups Grated fresh coconut or desiccated coconut
- 2 tablespoons Powdered sugar (optional, for dusting)
- 1 teaspoons Butter or oil (for greasing thali)
Instructions
Preheat your oven to 350°F (175°C). If you're using a traditional thali, ensure it's oven-safe and grease it lightly with butter or oil.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, approximately 2-3 minutes. You can use a hand-held or stand mixer for this step.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three parts, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Fold in the grated fresh coconut or desiccated coconut gently using a spatula.
Pour the batter into the prepared thali and spread it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the thali from the oven and let the cake cool in the thali for 10 minutes. Then, gently release it onto a cooling rack and allow it to cool completely.
Optional: Dust the top with powdered sugar before serving for added sweetness and presentation.
Slice the cake into wedges or squares and serve. Enjoy the tropical flavors of this moist and tender Thali Cake Coconut Cake!
Nutrition Facts
Calories |
2690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.0 g | 182% | |
| Saturated Fat | 93.3 g | 466% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 1461 mg | 64% | |
| Total Carbohydrate | 332.4 g | 121% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 180.0 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 127 mg | 10% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 794 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
