Eggless Butterless Whole Wheat Coconut Marble Cake

When I set out to make a list for this Bakeathon, I was eager to select all those I had bookmarked. Now my bookmarks page is really lengthy and clearing the baking section alone would take ages. So I picked a few that were really different / could be done with the ingredients I had at hand.

When I saw this recipe bookmarked. it sounded tasty! I love the flavor of coconut and knew the kids would like it too. I did not have desiccated coconut, so I toasted the freshly grated coconut in a pan and the cake got done!

And taking about the flavor of the cake, it was really awesome.And combined with the fact that it is made of whole wheat flout made it all the more appealing. Next time, I plan to bake this with jaggery instead of sugar. I think I can imagine how good it will taste!

I used:
Adapted from – Ambrosia

Whole wheat flour – 1 cup
Desiccated coconut -1/2 cup[see notes below]
Cocoa powder- 1 tablespoon
Hot water- 1 tablespoon
Sugar- 1 cup[Measure and powder]
Thick yogurt-1 cup
Oil- 1/3 cup
Baking powder- 1 1/4 teaspoon
Baking soda- 3/4 teaspoon

Mix the cocoa powder with hot water without lumps and keep aside.

Take the flour in a bowl and out in the desiccated coconut.Mix well.

In another bowl whisk yogurt with powdered sugar.Add the baking powder and baking soda and mix gently. Leave aside for 3-4 minutes. It will froth up.

To the frothy yogurt mixture, add oil [I forgot to click that step],the flour mixture and mix gently to get a batter free of lumps.Do not over mix. Remove 1/4 of the batter and the cocoa mix and mix gently.

In a greased and dusted bundt pan, pour half the white colored batter and then pour the chocolate batter and again pour the white batter leaving a little space around the sides.

Bake in a pre heated oven at 180 degrees for 40 minutes / till a skewer inserted in the center comes out clean. Once the cake is done, remove from the pan and let it sit on the counter for 5 minutes. Carefully invert the pan over a plate and tap gently to de-mould. Transfer the cake onto a wore rack and let it cool completely.

Slice the cake after it has cooled completely…

Note:

This cake can be baked in a regular square / circular pan.
I toasted 1 cup of freshly grated coconut on low flame till it turned light brown.From that I measured out the required quantity.

Before you leave, let me tempt you once more.Take a look at the texture.Isn’t it awesome!!!