Moist Delicious Coconut Cake | How to Make A Moist Coconut Cake From Scratch
A traditional Cake recipe with Sooji/Semolina and Coconut. It has and intense flavour of cardamom and is very moist and delicious.
Ingredients
- 1 medium Freshly grated coconut (approx. 2.5 cups)
- 200 grams Sooji/Rava/Semolina
- 200 grams Sugar
- 150 grams Butter
- 4 whole Eggs
- 1 tsp Baking powder
- 1 tsp Cardamom, crushed (10 pods cardamom crushed)
- 1 tsp Rose or Vanilla Essence
- ¼ tsp Salt (if using unsalted butter)
Instructions
How to make a moist coconut cake from scratch
- Start by grating the coconut. Break open the coconut and peel off the brown portion. Then cut the coconut into pieces and grind them coarsely, so that it is not too thick or thin.
- Crack 4 whole eggs into a bowl and set aside.
- In a large mixing bowl beat butter and granulated sugar with a whisk or an electric beater. Now drop in the eggs one at a time and continue to beat until the mixture is light and fluffy.
- Now add the grated coconut and semolina/sooji or rava. Mix well with a spatula until it is well incorporated. Do not over-mix. Cover the batter and set aside for at least 4 or 5 hours or overnight at room temperature.
- The next morning, or after a few hours add in the baking powder, cardamom powder, and essence. Mix everything well and then transfer the batter into a greased or lined baking tin.
- Preheat the oven to 180 deg C. Place the cake into the preheated oven and bake for 40 to 45 minutes or until the skewer inserted comes out clean.
Notes
- Baking time will depend on the setting of your oven.
- You can reduce the number of eggs to 3 if you don't like more eggs.
- Use fine sooji/Rava for this cake recipe.
- If using unsalted butter, add 1/4 tsp of butter to the cake batter.
- Do not overmix or overbake the cake.