Eggless Coconut Semolina Cake Recipe is a delight for vegetarians. An easy-to-bake flavourful cake with no eggs and flour, this cake is moist and healthy. Ideal to bake for occasions or when you have friends coming over at short notice.
- Why you must make this Eggless Coconut Semolina Cake
- Coconut Cake Ingredients
- How to make Eggless Coconut Semolina Cake
Why you must make this Eggless Coconut Semolina Cake
This delicious cake has desiccated coconut, semolina, and butter in small quantities and it is so quick and easy to put together. The crumbly texture with flakes of desiccated coconut and the aroma of the cake will find you baking this cake over and over again.
I generally do not bake eggless cakes but this is for my vegetarian friends who keep asking for an easy eggless version of my popular Desiccated Coconut Cake Recipe.
In this recipe, I replace eggs with yogurt and the cake turns out moist with a lovely crumbly texture exactly like my Desiccated Coconut Cake Recipe.
You must make try this Eggless Coconut Semolina Cake Recipe, especially when you have kids at home because –
- It is a healthy cake
- Its Quick and Easy to bake
- It has no maida/all-purpose flour
- Kids love this cake because its melt-in-the-mouth and so delicious
The Coconut Cake Video in this post will guide you with the exact steps. Use the correct measurements, especially in the case of milk and yogurt and you can’t go wrong with this recipe. Also, check the consistency of the batter in the video below for baking a perfect Eggless Coconut Semolina Cake.
Coconut Cake Ingredients
- COCONUT. Though you can use fresh coconut, I prefer desiccated coconut for this recipe. Desiccated coconut is dry coconut flakes and this gives a slight crunch to the moist cake which is awesome.
- SEMOLINA. There is no maida or all-purpose flour in this recipe. The cake has semolina, which is a healthy option. Semolina is also Rava or Sooji locally.
- MILK. I prefer to use warm milk in this recipe. This enables the sugar to dissolve well and also moistens the semolina.
- BUTTER. We use only a small quantity of butter in this cake. I like to use salted butter that is available locally. You can feel free to use unsalted butter but don’t forget to add a pinch of salt to the cake batter.
- SUGAR. Use powdered granulated or castor sugar for this recipe. Any fine sugar that dissolves quickly in the warm milk also works well.
- YOGURT. I use Yogurt as a substitute for eggs in my eggless cakes and it works fine. Use 1/2 a cup of thick yogurt with 1/4 tsp of baking soda and 1/2 tsp of baking powder. This will make your cake moist and fluffy, though this cake doesn’t get much of a rise.
How to make Eggless Coconut Semolina Cake
The recipe and procedure of making this Eggless Coconut Cake slightly differ from the regular cake recipes. The process of creaming butter and sugar is skipped in this recipe making it easier even for beginners to bake. Baking a cake can’t get easier than this coconut cake recipe.
Moreover, all ingredients of the coconut cake are always available in our kitchen pantries. Desiccated coconut is easily available in all grocery stores and supermarkets. This is available in small packets, making it easier to use and store.
Now, let’s dive straight into this delicious and easy Eggless Coconut Semolina Cake Recipe –
- Into 200 ml of warm milk, approx. 1 cup, add castor sugar or powdered sugar and stir well to dissolve.
- Then add the sooji and mix well. Next, add the desiccated coconut and combine everything into one homogenous mass.
- Combine all the ingredients well and then add in 2 tbsp of softened butter. I prefer to use salted butter but if you are using unsalted butter don’t forget to add at least 1/4 tsp of salt to the cake batter. Now allow this batter to rest for at least 5 minutes.
- While your cake batter is resting, add baking powder and baking soda to half a cup of thick yogurt. Blend the yogurt, baking powder and the baking soda well with a whisk.
- Now add this yogurt mixture little by little to the cake batter and combine well. Also, add in 1/2 a teaspoon each of vanilla and rose essence.
- Pour the coconut cake batter into a baking tin and bake in a moderately hot oven for 35 to 40 min at 180 deg C. I have baked this cake in a Microwave Convection oven and the temperature and timing for baking is perfect. You may have to adjust the temperature and timing as per your oven.
Pro Tip: If your coconut cake is still white on the top after it has completely baked, just brush it with some butter and switch on the grill mode (top). Grill for 2 minutes only or till you get a golden brown top.
- I have used a 6 x 6-inch square baking tin for this cake. You could also bake it in a round tin or a 7 x 4-inch loaf tin.
Serving Suggestions
Enjoy the cake plain or top it with some Desiccated Coconut.
To cover the top of the cake with desiccated coconut, first, apply a thin coat of buttercream and then sprinkle desiccated coconut all over the cake. For the buttercream, simply combine 1 tbsp butter and 3 tbsp icing sugar and mix well. Adjust icing sugar and butter to get the right spreading consistency.
Eggless Coconut Semolina Cake Recipe FAQs
Coconut cake has either freshly grated coconut or desiccated coconut as one of the ingredients. Coconut cake is similar to a sponge cake with other ingredients such as butter, flour, and eggs.
Generally, we use dry or desiccated coconut to cover the cake. You will need to have a thin base of either buttercream or fresh cream for the coconut to stick onto the cake. If using fresh cream, you will have to refrigerate the cake to avoid the cream getting rancid.
It is coconut that is dried and shredded. Desiccated coconut retains its fat content and is generally used in baking cakes or cookies.
Desiccated Coconut is flaky while Coconut Flour has a powdery texture. Desiccated coconut retains its fat content whereas Coconut Flour is ripped off its fat content during processing. One cannot be replaced with the other during baking or cooking.
Coconut cake can stay fresh for up to 3 days without refrigeration. If your coconut cake is topped with any frosting that contains dairy (fresh cream) then you may need to refrigerate the cake to avoid the frosting getting rancid.
A thinner batter will make your cake dense. Mix well to incorporate air bubbles. These air bubbles combine with the baking powder and expand during baking, making your cake fully. Finally, check the strength of your baking powder or baking soda.
Other Cake Recipes that you may like
Super Moist Hot Milk Sponge Cake
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Eggless Coconut Semolina Cake Recipe
Ingredients
- 200 ml Warm Milk 1 cup
- 150 grams Powdered Sugar/castor sugar 3/4 cup
- 100 grams Fine sooji/Rava/semolina 1/2 cup
- 100 grams Desiccated Coconut 1 cup
- 2 tbsp Butter salted
- ½ cup Yogurt
- ½ tsp Baking powder
- ¼ tsp Baking soda
- ½ tsp Vanilla essence
- ½ tsp Rose essence
Instructions
- Into 200 ml of warm milk, approx. 1 cup, add castor sugar or powdered sugar and stir well to dissolve.
- Then add the sooji and mix well. Next, add the desiccated coconut and combine everything into one homogenous mass.
- Combine all the ingredients well and then add in 2 tbsp of softened butter. Now let this batter rest for at least 5 minutes.
- While your cake batter is resting, add baking powder and baking soda to half a cup of thick yogurt. Beat the yogurt well to mix in the baking powder and the baking soda.
- Now add this yogurt mixture little by little to the cake batter and mix well. Also, add in 1/2 a teaspoon each of vanilla and rose essence.
- Pour this coconut cake batter into a baking tin and bake in a moderately hot oven for 35 to 40 min at 180 deg C.
Video
Notes
- Â Baking time will depend on the temperature of your oven, so adjust accordingly.
- Add a little more sugar if you want your cake sweeter. If using castor sugar add 1 tbsp more.
- Top the cake with desiccated coconut. Whip a small quantity of buttercream to layer the cake for the coconut to stick on. You could also use whipping cream.
- To make the buttercream: Whip 1 tbsp butter and 3 tbsp icing sugar with a fork and layer the cake.
- Add salt if using unsalted butter.
- Check the video attached.
- Preferably use a 6-inch baking tin, either square or round. A 7 x 4-inch loaf tin will also work well.
Thanks for stopping by,
Love, Anita