Persian eggless Coconut cake ( irani ) By Mehul Kulkarni


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Persian eggless Coconut cake ( irani )

This is Authentic Parsi cake and it's 100 percent home made.
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4 Servings

Cooking Time

2 hours.

Meal Type


Rate This Recipe10


  • Soft Butter - 150 gm
  • Milkmaid - 150gm
  • Refind Flour - 120gm
  • Milk - 100ml
  • Almond powder - 50gm
  • Desiccated Coconut - 100gm
  • Baking soda - 5gm
  • Baking powder - 5gm
  • Mixed Nuts - 50gm
  • Tuty fruity - as required
  • Coconut milk ( for frosting )
  • Cream ( for frosting ) 40 %
  • Vanilla extract - few drops


  1. 1

    In the mixing bowl combine butter and milkmaid till whisk to get fluffy. Add gradually milk and vanilla extract. Add all dry ingredients as above i mentioned. Use Cut and fold method. Preheat oven at 180℃ for 10 mins Take a cake tin grease it properly with the butter and dust the flour. Pour the mixture into the tin. Bake at 180℃ to 20 to 25 mins. Let it cool completely. Then make a frosting of coconut milk and cream. 1Cut the cake into two or three layers of sponge. 1Cover with the frosting and garnish with tuty fruity. P.S This cake is eggless so please handle with the care because sponge is very delicate and soft.

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