eggless semolina and coconut cake recipe | easy Indian rava cake | egg free coconut cake | suji cake |
eggless semolina and coconut cake is a dessert steeped in Indian tradition in its eggless form. Learn how to make egg free coconut cake.
There is fun in the air, and nobody can resist a treat or two in the weeks leading up to Christmas! Here is yet another treat to enjoy, and share with your friends – to make the festival season even more special. This unique easy Indian rava cake is made with rava instead of plain flour, which is usually the main ingredient in cakes.
The enjoyably crumbly texture of suji cake, together with the flakiness of coconut makes the total effect mind-blowing. This easy Indian rava cake uses very little milk, so stick to the quantities mentioned, to get the batter consistency right.
To make eggless semolina and coconut cake, grease a 225 mm. (9") by 125mm. (5") cake tin with melted butter, dust it with plain flour and sift to ensure uniform distribution of the flour. Shake and remove the excess flour. Combine all the ingredients in a deep bowl and mix well using a spatula. Pour the batter into a greased and dusted cake tin and spread it evenly. Cover it with an aluminum foil and keep aside for 2 hours. Remove the foil and bake in a pre-heated oven at 180°c (360°f) for 40 minutes. Allow it to cool for 15 minutes and de-mould. Cut into square pieces and use as required.
Tips for eggless semolina and coconut cake. 1. Use freshly grated coconut for best flavours. 2. The butter should be melted so it mixes well with the rest of the ingredients to give a smooth mixture. You can melt it in a microwave. 3. Use baking powder, baking soda and salt in exact proportion to get the best fluffy cake. 4. The good quantity of curd is a must to activate the baking powder and baking soda. So don’t miss out on it.
Enjoy with video below.