Ingredients

• For Dry Mixture:
• 1.5 cup - maida
• 1 cup - powdered sugar
• 1 tsp - soda bicarbonate
• 3 tbsp - cocoa
• For Liquid Mixture:
• 1 tsp - vanilla essence
• 5 tbsp - refined oil
• 1 tbsp - white vinegar
• 1 cup - milk
• For Topping:
• 1 cup - grated coconut
• 1/2 cup - powdered sugar
• 1/3 cup - butter
• 2 tbsp - chopped cashew nuts
• 1/2 tsp - vanilla essence

How to Make Eggless Chocolate Cake with Coconut Topping

• Mix the dry mixture ingredients together.
• Combine the liquid mixture ingredients together.
• Add liquid mixture to dry mixture and stir till smooth.
• Pour the cake mixture in a greased 8 1/2" round microwave proof cake dish.
• Cook on full power for 5 to 7 mins. Stand for 10 mins
• Combine all the ingredients for topping together and spread on top of the cake.
• Cook on full power for 2 to 3 minutes.
• Spread on the cake and let it cool.
• Cut and serve from the dish.