Coconut Tea Cake recipe
This coconut and tea cake makes for a perfect bite along with a cup of tea or coffee. I was tempted to try out Fat Free Vegan’s Coconut Chai cake from the word go ! On the day I was to go to mom’s house- I found the perfect excuse to bake this one.
If you love chai lattes and Indian chai, this chai infused coconut tea cake is just the perfect tea time accompaniment for you.
I just tweaked the ingredients a bit, as per their availability at home. The result was a wonderfully aromatic kitchen and a heart-warming taste. The blending of several strong tastes like tea, ginger, cinnamon, vanilla is like pot-pourri for the senses.
This coconut tea cake is definitely worth trying. I’m just going to find reasons to bake this cake again and again. It can easily be made vegan by substituting milk with any nut milk, soy milk or even coconut milk for that enhanced coconut flavour.
I love teacakes more than any other kind of cakes. A slice of banana bread or lemon loaf with a cup of mid morning tea or coffee is the perfect pick me up. On Saffron Trail, I have almost a dozen teacake recipes for you.
Some of my favourites teacake recipes that you must check out
Coconut Tea Cake
Ingredients
Method
- Preheat oven to 180°C. Grease a 8-9" round cake tin. If using a bundt pan, grease all around with oil / butter. Sprinkle all purpose flour and tap all around such that the tin is well coated. Sprinkle oats and desiccated coconut all around so that the cake one removed from the tin is studded with a sprinkling of oats and coconut.
- Combine dry ingredients-flours, coconut, baking powder, baking soda, salt and cinnamon powder in a large bowl.
- Whisk together ginger tea, milk, oil, vinegar, sugar, vanilla and almond extract in a large bowl, until well combined. The vinegar may curdle the milk a bit, but it does no harm to the recipe.
- Make a well in the combined dry ingredients and pour the wet ingredients. Gently combine with a whisk or spatula until no large lumps of flour remain.
- Pour cake mixture into greased tin and sprinkle some coconut on the top.
- Bake for 25-35 min or until a tester comes out clean. Allow to sit in the baking tin for 5-10 minutes. Run a knife around the edges and gently turn the cake out over a cooling rack. Slice after a minimum of 15 minutes to half an hour.
- Serve warm as a tea time cake.
The cake sounds very delicious.
Hi Nandita–I’m so glad you tried the chai cake! Your version looks very delicious. Thanks for visiting and commenting on my blog.
Hi, Nandita, I’m tempted to try this based on your recommendation. I like the fact that you’ve tried recipes from different sites and posted the results. I know you got this from a vegan site, but I’ve never had an eggless cake, yet. Can you tell this cake has no eggs? Would it taste better with an egg or two? Just curious. I’m going to try it this weekend.
Hi Nandita,I just tried this cake, and it looks and smells delicious. I substituted curd and a spoon of olive oil for the soyamilk – and used a masala chai that someone just sent me from India. oh, yes, and I added an egg.Now waiting for it to cool. I might ice it with a rose icing..
Wow… Nandita… I am sure, we are going to like it. Will try soon….
Can we use wheat flour instead of all purpose flour ?
You can try but the cake may turn out dense because there’s no eggs or butter.