Eggless wheat flour coconut loaf.



Wheat flour = 275 gms

Corn flour = 1 tbsp

Baking powder= 2 tsp

Pinch of baking soda

Pinch of salt

Regular sugar = 170 gms

Dessicated  coconut = 60 gms

Unsalted butter softened = 75 gms

Curd = 110 ml

Milk = 200 ml

Vanilla essence = 1 ½ tsp

Almond essence few drops

Chopped cashewnuts = 75gms(optional)


  • Preheat the oven @160 degrees. Grease one 5 x 9 loaf tin and two mini loaf tins and dust it with flour.
  • Sieve wheat flour, corn flour, baking powder, baking soda, salt 3 to 4 times from a little height and keep it aside.
  • In a large bowl cream the butter and sugar , add curd and beat well.
  • Gradually add the the flour mixture in 3 to 4 batches along with milk .
  • Now stir in dessicated coconut , essence and just mix, donot over mix.
  • Pour the batter into the greased tins (sprinkle the chopped cashew nuts ) bake it for 30mins/ until a toothpick inserted in the center comes out clean/golden brown. Kindly adjust the timer and temperature setting as per your oven settings.
  • Cool for few hours and slice it. Enjoy this cake like bread with a cup of tea/coffee
  • I have baked the same recipe in two 7” round cake tin  with cashews, @birthday cake and I have baked in 8 x 12 inches rectangular cake tin with cashews  and @ coconut sheet cake .
  • With chopped cashew nuts it is absolutely yummy, tasty .




2 thoughts on “Eggless wheat flour coconut loaf.

  1. Hello sir,

    I loved all your recipes. So thought of trying this coconut loaf. I wanted to ask you whether I can bake in two batches because I have a 28ltr convection oven. What shall I do with one batch while baking the other loaf.


    1. hi , thankyou very much for trying my rcps, try with half of the recipe, you cannot keep the batter outside or in the refrigerator please.

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