Healthy Eggless Pineaapple Coconut Cake

Healthy Eggless Pineapple Coconut Cake is a healthy cake made using whole wheat flour and oats. It is flavored with pineapple and coconut and uses less sugar. Enjoy the warm slice of cake with hot tea or coffee guilt free or pack this nutritious cake for your kids lunch box.

Course Breakfast, Dessert, hightea, Snack, sweet

Cuisine Global

Keyword afterschoolsnack, baked, baking, cake, coconut, eggless, healthy, healthydessert, hightea, kids, kidsfavorite, lunchbox, milkpowder, oats, pineapple, potluck, teatime, wheat flour

Prep Time 15 minutes

Cook Time 45 minutes

Servings people

Calories 304kcal

Equipment

sieve
measuring cup
measuring spoon
small bowl
mixing bowl
spatula
handwhisk
spoon
baking tin
Oven
wire rack
knife

Ingredients

1 cup whole wheat flour
1/2 cup powdered oats I have ground the quick oats in the mixer grinder to smooth powder
1/4 cup desiccated coconut
1/2 cup milk powder
1/4 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1.5 tbsp lemon juice
1 tsp vanilla essence
1 cup milk luke warm
1/2 cup oil
1/2 cup tinned pineapple finely chopped

Instructions

Add lemon juice in the luke warm milk. ( I have warmed the milk for 40 sec in the microwave). Keep it aside for 5 minutes.
In the meanwhile sift the whole wheat flour, powdered oats, baking powder, baking soda and salt for 3 times.
In a big mixing bowl add oil, milk powder and sugar. Mix well till sugar is dissolved well.
Add dessiccated coconut and mix well.
Add vanilla essence and mix well.
The milk is curdled well.
Add the curdled milk and mix well.
Mix well .
Add the sifted flour gradually and mix gently.
Fold in the pineapple pieces.
Mix gently. The battter is ready.
Pour the batter in the greased and dusted square cake tin pan of 8 x 8 inch. Bake in temohe preaheated oven at 180 C for 45 to 50 minutes or till the toothpick comes out clean when inserted.
Remove the cake tin and unmould the cake and let it cool on a wire rack.
The healthy eggless pineapple coconut cake is ready.
Cut it into pieces and serve it warm with hot tea or coffee or refrigerate and store in airtight container for a week. The cake can be freezed for a month.

Nutrition