Tender coconut cake



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Wet ingredients :

Oil – 1/3 cup


Powdered sugar – 3/4 cup

Curd – 3/4 cup

Dry ingredients :

Maida – 1.5 cups

Baking powder – 1.5 tsp

Baking soda – 1 tsp

Salt – a pinch

Milk – 1/4 cup

Vannilla essence – 1 tsp

Vinegar – 1.5 tsp

Tender coconut syrup:

Tender coconut water – 1/2 cup

Sugar – 2 tbsp

Condensed milk – 1 tbsp

Fillings :

Tender coconut flesh – 1/2 cup

Tender coconut water – 1/4 cup

Condensed milk – 2 tbsp

Whipping cream – 1 cup

For decorations :

White chocolate ganache with red food color for dripping


Sugar balls


For tender coconut syrup, blend all ingredients and keep aside. Next, for fillings, take all ingredients in a mixie jar, grind well and keep aside. Beat whipping cream and keep in fridge.

Mix all wet ingredients, add dry ingredients into a strainer, mix well, then add milk , vanilla essance and vinegar, mix it well. Pour the batter to the greased cake tin, then bake it.After cooling well, cut the cake into layers. Put 1 layer on the cake top, apply tender coconut syrup, then apply whipping cream, next apply fillings, then second layer, repeat the same, finally, cover the cake with cream, and decorate as you like, keep in fridge for 1 day before cutting.

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