This eggless coconut bundt cake is beautifully moist with a delicate crumb. It’s topped with a light and fluffy coconut cream and toasted coconut flakes.
There is something about coconut in desserts that just works! The combination of the naturally sweet and nutty coconut goes so well with creamy desserts.
I often use coconut to make instant pot coconut milk tapioca pudding , coconut ladoo , coconut balls and this vegan coconut and mango loaf cake .
Now onto this sublime cake!
I top an eggless coconut sponge with the silkiest and dreamiest coconut buttercream frosting. It’s made with plenty of coconut milk, coconut cream and toasted coconut flakes.
It’s got similarities to the viral Tom Cruise Coconut Bundt Cake except this is eggless and I’ve omitted the white chocolate. Serve it with coconut milk coffee or pistachio latte .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Wet ingredients
- Coconut milk
- Buttermilk
- Neutral oil – any flavourless oil works
- White wine vinegar
- Vanilla extract
Dry ingredients
- All purpose flour or cake flour
- Desiccated coconut
- Sugar
- Baking powder
- Bicarbonate of soda
- Salt
Topping
- Coconut cream
- Coconut flakes
Alternatively, top with this homemade 2 ingredient coconut syrup .
Hayley’s Tips
- For accuracy, use digital kitchen scales rather than cup measurements for better results.
- Toast the coconut on low heat in a pan until just fragrant and lightly changed in colour.
- Wait until the cake has totally cooled before adding the coconut frosting to prevent it melting.
Storage
Store coconut bundt cake in an airtight container for up to 3 days at room temperature.
You can freeze the cake before any frosting is added.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Eggless Coconut Cake
Equipment
- 9.5" / 24cm cake tin bundt or regular
Ingredients
Eggless Coconut Sponge
- 240 gram plain flour or cake flour
- 150 gram sugar
- 45 gram desiccated coconut
- 150 millilitres buttermilk
- 190 millilitres coconut milk
- ¾ teaspoon baking Powder
- ¾ teaspoon baking soda
- ¾ tablespoon vinegar regular white
- ½ teaspoon salt
- 100 millilitres oil neutral
- 1 tablespoon vanilla extract
Buttercream
- 125 gram unsalted Butter
- 225 gram icing Sugar
- ½ tablespoon vanilla essence
- 60 millilitres coconut milk
- 100 gram coconut flakes
Instructions
Coconut Cake
- Preheat the oven to gas mark 4 or 325℉/162℃.
- Grease cake tin with butter and flour.
- In a bowl whisk oil, vanilla, vinegar, buttermilk and coconut milk until well combined.
- Sieve in the flour, salt, baking powder and baking soda and add the sugar.
- Whisk or fold until well incorporated but do not over whisk.
- Add in the desiccated coconut.
- Pour the cake batter into the cake tin.
- Bake for 40-45 minutes or until a wooden pick inserted in the centre of the cake comes out clean.
- Cool the cake tins on a wire rack for 10 minutes before inverting on the rack.
- Allow to cool completely and meanwhile, prepare the buttercream frosting.
Coconut Buttercream
- Beat butter for 2 minutes until pale and fluffy.
- Add icing sugar beat until well mixed.
- Add coconut milk and vanilla and mix until light and fluffy.
Decorate the cake
- Spread the buttercream all over the cooled cake.
- Cover the cake with toasted coconut flakes.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in March 2015.
Eggless Coconut Cake
Equipment
- 9.5" / 24cm cake tin bundt or regular
Ingredients
Eggless Coconut Sponge
- 240 gram plain flour or cake flour
- 150 gram sugar
- 45 gram desiccated coconut
- 150 millilitres buttermilk
- 190 millilitres coconut milk
- ¾ teaspoon baking Powder
- ¾ teaspoon baking soda
- ¾ tablespoon vinegar regular white
- ½ teaspoon salt
- 100 millilitres oil neutral
- 1 tablespoon vanilla extract
Buttercream
- 125 gram unsalted Butter
- 225 gram icing Sugar
- ½ tablespoon vanilla essence
- 60 millilitres coconut milk
- 100 gram coconut flakes
Instructions
Coconut Cake
- Preheat the oven to gas mark 4 or 325℉/162℃.
- Grease cake tin with butter and flour.
- In a bowl whisk oil, vanilla, vinegar, buttermilk and coconut milk until well combined.
- Sieve in the flour, salt, baking powder and baking soda and add the sugar.
- Whisk or fold until well incorporated but do not over whisk.
- Add in the desiccated coconut.
- Pour the cake batter into the cake tin.
- Bake for 40-45 minutes or until a wooden pick inserted in the centre of the cake comes out clean.
- Cool the cake tins on a wire rack for 10 minutes before inverting on the rack.
- Allow to cool completely and meanwhile, prepare the buttercream frosting.
Coconut Buttercream
- Beat butter for 2 minutes until pale and fluffy.
- Add icing sugar beat until well mixed.
- Add coconut milk and vanilla and mix until light and fluffy.
Decorate the cake
- Spread the buttercream all over the cooled cake.
- Cover the cake with toasted coconut flakes.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Aloo Pyaaz Paratha are stuffed Indian flatbreads with a fluffy potato and onion filling and a flaky exterior.
When thinking about the best Indian comfort food, paratha undoubtedly comes to mind! Whether its paneer paratha or Gujarati methi thepla , paratha are an easy yet filling meal that are always full of flavour.
This version is similar to aloo paratha but has the addition of chopped onions. The onions add depth of flavour and sweetness which works so well with the spiced potatoes. It is popularly in North Indian dhabas (roadside eateries).
We like to have it with Indian ginger tea and guava chutney or raw mango chutney .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
For the dough
- Chapati flour – whole wheat flour
- Salt
- Ajwain (carom seeds)
- Salt
- Oil
For the stuffing/filling
- Potatoes
- Onion – I have used white onion.
- Ginger and green chillies – crushed
- Cumin seeds
- Hing
- Red chilli powder and turmeric powder
- Salt and black pepper
- Lemon juice
- Coriander leaves
To cook
- Oil
Hayley’s Tips
Always make Aloo Paratha with floury potatoes like King Edward and Maris Piper. Rather than mash the potatoes, grate them to prevent lumps. Let the stuffing completely cool before assembling the paratha – hot mixture will cause the dough to split. Keep dough on the softer side as a stiff dough can develop cracks while rolling. Roll paratha without any pressure, so the filling doesn’t ooze out.
I share more tips for stuffed parathas in my moong dal matar paratha post .
Serving Suggestion
Aloo pyaaz paratha are best served with a generous spread of ghee or makkhan (white butter).
You can pair these paratha with plain yogurt or cucumber raita , particularly if serving for breakfast or lunch. Sweet lassi also works.
Storage
Paratha are best kept stored in an airtight container and in the refrigerator for up to 3 days.
It is possible to prepare the filling in advance and keep in the fridge for 2-3 days prior to preparing the paratha.
I do not recommend freezing the paratha as the filling will loose texture upon thawing.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Aloo Pyaaz Paratha
Equipment
- Mixing bowl
- Rolling Pin
- Griddle
Ingredients
For the dough
- 2 cup whole wheat flour roti flour
- ½ teaspoon salt
- ½ teaspoon ajwain carom seeds
- 1 teaspoon oil
For the stuffing/filling
- 2 cup boiled peeled and grated/mashed potatoes
- ¼ cup white onion cut lengthwise
- 2 tablespoon green chillies minced
- 1 tablespoon ginger minced
- 1 teaspoon oil
- ½ teaspoon cumin seeds
- ¼ teaspoon hing
- 1 teaspoon turmeric powder optional
- 1 teaspoon red chilli powder optiona;
- ½ teaspoon black pepper powder
- 1 tablespoon salt
- 1 tablespoon lemon juice or amchoor powder
- 3 tablespoon coriander leaves
To cook
- oil
- flour to roll the paratha
Instructions
Dough
- In a wide plate (parat), combine flour, salt and ajwain.
- Add enough water and knead a soft pliable dough.
- Rub oil all over, cover and leave it to rest for 15-20 minutes.
Stuffing
- Heat oil in a non-stick pan, add cumin seeds, once they crackles add hing.
- Add onion and sauté until transparent then add minced ginger and chillies.
- Cook for few seconds then add turmeric powder and red chilli powder.
- Quickly mix everything and add mashed potato and salt.
- Stir well and cook for only a couple of minutes.
- Switch off the heat, add freshly ground black pepper, lemon juice and mix once again.
- Take it out on a plate and let it cool completely.
- Now add coriander, mix again and divide the stuffing into equal portions and keep it aside.
Paratha
- Once you are ready to make paratha, divide the dough into equal portions and make balls.
- Roll thin out one ball on a floured surface about 4-5″ diameter.
- Place one stuffing bowl on the rolled dough.
- Gather the sides and bring them together, once again making a ball.
- Gently press the stuffed dough ball and roll once again on a floured surface.
- Heat griddle or frying pan and cook both sides applying a little oil till light golden.
- Serve hot with curry, chutney, dips, raita, lassi or tea.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in March 2017.
