Eggless Coconut Rock Cake Without Oven

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Eggless Coconut Rock Cake Without Oven


Cooking Time

Preparation Time :5 Min

Cook Time : 40 Min

Total Time : 45 Min


Serves : 6
  • 1 1/2 cups all purpose flour

  • 1 tsp cinnamon powder

  • 3 tbsp butter.diced

  • 1/3 cups granulated sugar

  • 1/2 tsp nutmeg powder

  • 1/4 cups raisins

  • 1 cups shredded coconut dry

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1 tbsp condensed milk

  • 1 tsp vanilla extract

  • 1/4 cups milk


  • Prepare a baking tray or tin by cutting parchment paper for it. Alternatively you can use butter paper or grease cake tin with butter and dust with flour.
  • Add 1 cup of salt in a pressure cooker, then plate a perforated plate and a utensil wire stand in the bottom. Close the lid, remove the whistle and let it heat in medium-high flame.
  • In a medium bowl, whisk or sift together flour, sugar, baking powder, Cinnamon powder, nutmeg and sal
  • Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. Stir in the raisins and shredded coconut.
  • Whisk together Condensed milk,1/4 cup milk, and vanilla extract
  • Gently fold wet ingredients into dry ingredients and stir until all is moistened and holds together (like a uneven shaped ball)
  • Put dough on floured surface, and pat (gently!) with your hands only.
  • Fold dough over on itself about 5 times, and then gently press down.
  • Shape into 8_ 10 rocks . Sprinkle with granulated sugar and shredded Coconut.
  • Place the baking tray or tin with batter carefully inside the cooker using tongs/mittens and close. Adjust heat to medium-low and bake for 40-45 mins without the whistle. You can alternatively bake in an oven to 190°C/ 375°F for 15-20or until lightly golden brown.
  • Leave to cool on the trays for 5 minutes before serving.
  • Notes Store covered at room temperature for up to 3 days or in the fridge for 5 days.Best served fresh.