You are here: Home > Videos > Course > Desserts Recipes > Desserts Cakes > Eggless semolina coconut cake video by Tarla Dalal Eggless semolina coconut cake video by Tarla Dalal Viewed 11569 times eggless semolina 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. Tweet Recipe Description for Eggless Semolina and Coconut Cake Preparation Time: 20 minsBaking time: 40 minutesBaking Temperature: 180°C (360°F) Makes 1 cake (12 slices) Show me for cake (12 slices) Ingredients For Eggless Semolina Coconut Cake1 cup fine semolina (rava / sooji)1/2 cup desiccated coconut3/4 cup castor sugar1/2 cup melted butter1/2 cup curd (dahi)1/2 cup milk1/2 tsp vanilla essence1 tsp baking powder1/2 tsp baking soda a pinch of salt1/2 tsp melted butter for greasing almond (badam) slivers for garnishFor The Sugar Syrup1/2 cup sugar3/4 cup water1 inch cinnamon (dalchini) stick2 drops of rose essence Method For the sugar syrupTo 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 cakeGrease 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. See step by step images of Eggless Semolina and Coconut Cake recipe RECIPE SOURCE : Tarla Dalal's Latest Recipes