Eggless Semolina and Coconut Cake
by Tarla Dalal
eggless semolina coconut cake recipe | coconut semolina cake | eggless basbousa | Indian suji coconut cake | with 30 amazing images.
Indulge in a delicious eggless treat with this easy eggless semolina coconut cake recipe. Learn how to make eggless semolina coconut cake recipe | coconut semolina cake | eggless basbousa | Indian suji coconut cake |
Made with readily available ingredients like semolina, desiccated coconut, sugar, yogurt, and baking powder, this cake is perfect for those avoiding eggs. The yogurt adds moisture and a touch of tang, while the semolina provides a delightful toothsome texture to this coconut semolina cake.
The enjoyably crumbly texture of Indian suji coconut cake, together with the flakiness of coconut makes the total effect mind-blowing. This easy coconut semolina cake uses very little milk, so stick to the quantities mentioned, to get the batter consistency right.
This cake is simple to whip up and bakes up moist and flavorful, making it a great tea-time snack or dessert option.
pro tips to make eggless semolina coconut cake recipe: 1. Semolina coconut cake relies on the semolina for its texture. Overmixing can lead to a dense cake. Mix the batter until just combined. 2. 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. 3. For an extra flavor dimension, consider adding a pinch of cardamom powder to the batter.
Enjoy eggless semolina coconut cake recipe | coconut semolina cake | eggless basbousa | Indian suji coconut cake | with detailed step by step photos.
Eggless Semolina and Coconut Cake recipe - How to make Eggless Semolina and Coconut Cake
Preparation Time: Baking time: 40 minutes Baking Temperature: 180°C (360°F) Cooking Time: Total Time:
Makes 1 cake (12 slices)
For Eggless Semolina Coconut Cake
1 cup fine semolina (rava / sooji)
1/2 cup desiccated coconut
3/4 cup castor sugar
1/2 cup melted butter
1/2 cup curd (dahi)
1/2 cup milk
1/2 tsp vanilla essence
1 tsp baking powder
1/2 tsp baking soda
a pinch of salt
1/2 tsp melted butter for greasing
almond (badam) slivers for garnish
For The Sugar Syrup
1/2 cup sugar
3/4 cup water
1 inch cinnamon (dalchini) stick
2 drops of rose essence
For the sugar syrup
- For the sugar syrup
- To make {span class="bold1"}eggless semolina coconut cake recipe{/span}, combine sugar, water, cinnamon and rose essence in a broad non stick pan.
- Simmer it for 8 to 10 minutes on a medium flame. Keep aside.
For the cake
- For the cake
- Grease a 175 mm. (7 inch) cake tin with melted butter and line it using parchment paper. Keep aside.
- Combine all the cake ingredients in a deep bowl and whisk it well using a whisk.
- Pour the batter into a lined tin and spread it evenly. Bake in a pre-heated oven at 180°c (360°f) for 40 minutes.
- Remove and allow it to cool slightly. Pour the sugar syrup evenly over the cake and let it cool slightly.
- Loosen the sides using a sharp knife and carefully demould the cake.
- Serve {span class="bold1"}eggless semolina coconut cake{/span} immediately.
Eggless semolina coconut cake video by Tarla Dalal
like eggless semolina coconut cake recipe
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eggless semolina coconut cake recipe | coconut semolina cake | eggless basbousa | Indian suji coconut cake | then do try other tea cakes recipes also:
- lemon pound cake recipe | Indian glazed lemon pound cake | lemon pound cake loaf | tea time pound cake |
- Iyengar bakery style rava cake | eggless semolina cake | suji cake |
what is eggless semolina coconut cake
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See the below image of list of ingredients for making eggless semolina cake.
how to make the sugar syrup
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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.
how to make the batter
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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.
how to make eggless semolina coconut cake
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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.
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.
-
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.
-
For an extra flavor dimension, consider adding a pinch of cardamom powder to the batter.
| Energy | 200 cal |
| Protein | 2.1 g |
| Carbohydrates | 28.7 g |
| Fiber | 0.4 g |
| Fat | 8.6 g |
| Cholesterol | 20.6 mg |
| Vitamin A | 256 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 0.2 mg |
| Folic Acid | 9.6 mcg |
| Calcium | 37.5 mg |
| Iron | 0.3 mg |
| Magnesium | 11 mg |
| Phosphorus | 47.4 mg |
| Sodium | 146.7 mg |
| Potassium | 40.2 mg |
| Zinc | 0.2 mg |
Yummy an mum 85 enjoy soji cake everytime I baked
Hi I tried this recipe and the taste was awesum, infact heavenly but it all crumbled and could not remove even 1whole piece. Can i make it with all purposeflour instead of semolina with the same proportion of other ingredients too?
Can I use stevia instead of sugar for the semolina coconut cake?
Can we add egg in this recipe? Can I replace curd with egg?
Thankyou so much for sharing this yummy cake recipe without maida. Today i have tried. It was yummy taste. Only problem i have faced is i could not slice . I have followed exact ingredients measurements and procedure. 180 deg for 40 mts kept. Just guide me to get proper slice cutting. If i got that slice cutting nicely then easy to serve and looks more beautiful. If i slice it is breaking but taste was no compromise. yummy yummy.Please guide me
Alternative for not covering with aluminium foil and what else can I use other than coconut.
Hi.... the cake turned out great.... but I just wanted to know if I can use ghee instead of melted butter n what will the proportion be.... also if i am using butter is it okay to use salted butter
Can I use desiccated coconut instead of fresh coconut? Will the proportions remain the same? Thanks.
Can I use rice flour instead of corn flour? Or are there any other substitutes for it? Thanks in advance!
Hii. I want to know at What temperature and time do I need to pre heat the oven?