Eggless Coconut Semolina Cake Recipe
Baking a cake can never get easier than this Eggless Coconut Semolina Cake. The cake has no flour or eggs and is rich and moist with a crumbly texture.
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
- 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.