If you’re looking for a simple yet delightful dessert to satisfy your sweet tooth, try this irresistible Rava/Semolina and Coconut Cake. This recipe combines the unique texture of rava (semolina) with the tropical coconut flavor, creating a moist, flavorful cake that is perfect for any occasion.
Delicious Semolina (Rava) and Coconut Cake will surely become your family favourite. Whether you’re enjoying it with a cup of tea or serving it as a dessert, its soft, crumbly texture and delightful flavour will leave you wanting more. So what are you waiting for, let’s get baking!
Table of Contents
Semolina and Coconut Cake Recipe
Ingredients
- 3 eggs: 3 eggs would be approximately 150-180 grams.
- 3/4 cup granulated sugar (powdered in a grinder): This is about 150 grams of sugar.
- 1.5 cups rava/sooji (semolina): 1 cup of semolina is approximately 160 grams, so 1.5 cups would be 240 grams.
- 1/4 cup oil: 1/4 cup of oil is approximately 60 ml.
- 3 tbsp butter in 1/2 cup hot milk: 3 tablespoons of butter is about 40 grams. (1/2 cup milk is approximately 120 ml).
- Vanilla essence: A few drops, so no significant weight here.
- 1 tsp baking powder: Approximately 4 grams.
- 3 tbsp tutti frutti (mixed with 3 tbsp plain flour): 3 tablespoons of tutti frutti is about 30-40 grams. The same amount of flour is about 25 grams.
- 1 cup desiccated coconut: 1 cup is approximately 75 grams.
Method:
- Mix Ingredients: In a large bowl, beat the eggs and powdered sugar, until light and fluffy. Add semolina, oil, butter dissolved in hot milk, and a few drops of vanilla essence. Mix everything thoroughly until you have a smooth batter. If your semolina is thick then run it through a grinder jar once.
- Rest the Batter: Set the mixture aside for 30 minutes. This resting period allows the rava to absorb the liquids, resulting in a softer cake.
- Prepare for Baking: After 30 minutes, add 1 teaspoon of baking powder to the batter. In a separate small bowl, mix the tutti frutti with 3 tablespoons of plain flour. This helps prevent the tutti frutti from sinking to the bottom of the cake during baking.
- Combine and Mix: Gently fold the flour-coated tutti frutti into the batter, ensuring it’s evenly distributed. Also, add the desiccated coconut and combine all the ingredients until you get a smooth cake batter.
- Bake: Preheat your oven to 180°C (350°F). Pour the batter into a greased baking tin and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes clean.
- Cool and Serve: Once baked, allow the cake to cool completely before slicing. Serve and enjoy!
Watch the video
More Rava and Coconut Cake Recipes for you
Coconut Cake with Fresh Coconut
Desiccated Coconut Cake Recipe (Easy)
Moist Delicious Coconut Cake
Printable Recipe
Semolina and Coconut Cake: A Perfectly Easy Bake
Ingredients
- ¾ cup granulated sugar (150 grams) powdered in a grinder
- 1.5 cups rava/sooji/semolonia (240 grams)
- ¼ cup Oil (60 ml) use unflavoured oil
- 3 tbsp butter (40 grams)
- ½ cup hot milk (120 ml)
- ½ tsp Vanilla essence: (or a few drops)
- 1 tsp baking powder (approx. 4 grams)
- 3 tbsp tutti frutti (30 to 40 grams)
- 3 tbsp plain flour (25 grams)
- 1 cup desiccated coconut (75 grams)
Instructions
- In a large bowl, beat the eggs and powdered sugar, until light and fluffy. Add semolina, oil, butter dissolved in hot milk, and a few drops of vanilla essence. Mix everything thoroughly until you have a smooth batter.
- Set the mixture aside for 30 minutes. This resting period allows the rava to absorb the liquids, resulting in a softer cake.
- After 30 minutes, add 1 teaspoon of baking powder to the batter. In a separate small bowl, mix the tutti frutti with 3 tablespoons of plain flour.
- Gently fold the flour-coated tutti frutti into the batter. Also, add the desiccated coconut and combine all the ingredients until you get a smooth cake batter.
- Preheat your oven to 180°C (350°F). Pour the batter into a greased baking tin and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes clean.
- Once baked, allow the cake to cool completely before slicing. Serve and enjoy!
Notes
- I have used salted butter. Add 1/4 tsp salt to the cake batter, if you are using unsalted butter.
- If your semolina is thick then run it through a grinder jar once.
- Baking time will depend on your oven’s settings, so adjust accordingly.
- Bake in a 7 or 8-inch lined baking tin.
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