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Coconut Cake with Banana Curd-EGGLESS

Coconut Cake with Banana Curd-Eggless Version
Course Baking
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 1 kg
Author Foodcow


Coconut Cake

  • 1 cup Coconut oil plus more for greasing
  • 2 cups all purpose flour/Maida
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup Jaggery/brown sugar/normal sugar
  • 2 Bananas
  • ½ cup Coconut milk
  • ½ teaspoon Vanilla essence
  • ¼ cup Desiccated Coconut

Soaking Syrup

  • ½ cup Coconut Milk
  • 2 tablespoon Jaggery
  • 2 Cardamom pods smashed

Banana Curd

  • 2 Bananas Mashed
  • 2 tablespoon Salted Butter
  • 2 tablespoon Jaggery
  • 1 tablespoon corn starch or arrowroot
  • 4 tablespoon coconut milk
  • 2 teaspoon Lemon Juice


  • Mix together the dry ingredients -flour,baking powder,baking soda,salt and dessicated coconut and set aside.
  • In a large bowl mix together the jaggery, Vanilla essence,coconut oil and mashed bananas.Mix well till the jaggery is fully disolved.
  • Add one third the flour mixture and one third the coconut milk and mix well.Do this alternatively till the flour mixture and the coconut milk is over.
  • Bake in a preheated oven at 180 degrees in two 9 inch pans for 25 -30 minutes.
  • Remove when the skewer(or toothpick or knife) comes out clean.Cool for 10 minutes.
  • Remove from the pans and cool on a wire rack.After its come to room temperature spoon or brush the soaking liquid on the cakes.

Soaking Syrup

  • Boil everything together for 5-10 minutes and cool before brushing it on the cakes.

Banana Curd

  • Puree all the ingredients together.
  • Place in a pan over low heat.Keep mixing till the whole mixture starts to bubble and thicken.Add in the lemon juice.
  • Remove from the heat and let it come to room temperature before using as a filling.