Eggless Semolina and Coconut Cake recipe with step by step photos
like eggless semolina coconut cake recipe-
eggless semolina coconut cake recipe | coconut semolina cake | eggless basbousa | Indian suji coconut cake | then do try other tea cakes recipes also:
what is eggless semolina coconut cake-
See the below image of list of ingredients for making eggless semolina cake.
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how to make the sugar syrup-
To make eggless semolina coconut cake recipe | coconut semolina cake | eggless basbousa | Indian suji coconut cake | in a broad nonstick pan, add ½ cup sugar. The primary function of sugar in the syrup is to provide sweetness. The syrup soaks into the cake, adding a layer of sugary flavor that complements the coconut and semolina.
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Add ¾ cup water.
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Add 1 inch cinnamon stick. Cinnamon is a classic warm spice that pairs beautifully with the sweetness of the sugar syrup. It adds a depth of flavor beyond just sugar, making the syrup more interesting.
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Add 2 drops rose essence. Adding it to the syrup infuses the cake with a delicate rose fragrance, making it even more inviting.
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Simmer it for 8 to 10 minutes on a medium flame. Keep aside.
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how to make the batter-
Grease a 175 mm. (7 inch) cake tin with melted butter.
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Line it using parchment paper. Keep aside.
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In a deep bowl, add 1 cup fine semolina (rava / sooji). Semolina has a mild, nutty flavor that complements the coconut beautifully.
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Add ½ cup desiccated coconut. Desiccated coconut is dried, shredded coconut. It provides a pleasant textural contrast to the soft semolina.
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Add ¾ cup castor sugar. Due to its finer granules compared to regular granulated sugar, castor sugar dissolves more easily and evenly into the batter. This prevents a grainy texture in the final cake. You can also use powdered sugar.
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Add ½ cup melted butter. The melted butter adds moisture to the cake batter. Semolina itself is quite dry, and the melted butter helps create a moist and tender crumb. This keeps the cake from being dry and gritty.
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Add ½ cup curd (dahi). The subtle tanginess of curd can balance out the sweetness of the sugar and complement the coconut flavor.
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Add ½ cup milk. Milk helps bind the dry ingredients in the cake together, like semolina, flour (if used), and coconut. This contributes to the overall structure of the cake.
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Add ½ tsp vanilla extract. Vanilla extract is a classic baking ingredient known for its warm, sweet, and slightly floral aroma. It complements the coconut flavor beautifully, adding depth and complexity without overpowering the natural taste.
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Add 1 tsp baking powder. Baking powder is a leavening agent, which means it creates gas bubbles within the batter. These bubbles expand during baking, causing the cake to rise.
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Add ½ tsp baking soda.
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Whisk it well using a whisk.
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Pour the batter into a lined tin.
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Spread it evenly.
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how to make eggless semolina coconut cake-
Bake in a pre-heated oven at 180°C (360°F) for 40 minutes.
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Remove and allow it to cool slightly.
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Pour the sugar syrup evenly over the cake and let it cool slightly.
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Loosen the sides using a sharp knife.
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Carefully demould the cake.
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Garnish the cake with almond slivers.
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Cut it into equal wedges.
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Serve eggless semolina coconut cake recipe | coconut semolina cake | eggless basbousa | Indian suji coconut cake | immediately.
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pro tips to make semolina coconut cake recipe-
Semolina coconut cake relies on the semolina for its texture. Overmixing can lead to a dense cake. Mix the batter until just combined.
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You can allow the batter to rest for 5-10 minutes after mixing. This allows the semolina to absorb the liquids and results in a lighter, fluffier cake.
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For an extra flavor dimension, consider adding a pinch of cardamom powder to the batter.
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