Semolina and Coconut Cake: A Perfectly Easy Bake
This flavourful cake with semolina and coconut has a crumbly texture and is perfectly moist. Perfect for any occasion.
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.