Eggless Semolina Coconut Cake
Eggless semolina coconut cake is a soft,, super easy, simple, absolutely delicious and one bowl cake recipe. It doesn’t require any fancy technique or equipment to bake this cake, hence even a novice baker can nail it. This egg free semolina coconut cake has a melt in mouth coconutty flavor which would make you love this cake even more!
Equipment
- OTG
- Mixing bowl
- 7 inches round tin
Ingredients
- 1 cup semolina / sooj /rawa
- 2 tablespoon cornstarch/conflour (optional)
- ½ cup curd/yogurt
- ½ cup (100 grams) sugar
- ¼ cup (60 ml) oil
- ½ + ¼ cup dessicated or fresh coconut
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (120 ml) whole milk
- 1 teaspoon vanilla essence
Instructions
- In a mixing bowl add in curd (yogurt), sugar and oil. Mix until well combined and smooth mixture.
- Add in semolina (rava/suji) to the mixture and mix well. Let the mixture stand for 10-15 minutes.(Please use fine variety of semolina. You can also grind them in the mixie or blender for few minutes).
- Meanwhile grease the cake tin with oil and line with parchment paper. You can also grease the pan and dust with little flour.
- Preheat oven @180° C for 10 minutes with both filaments.
- Now add in cornstarch, desiccated coconut, baking powder, baking soda, salt and vanilla essence. Mix well.
- Add in milk in batches and make a smooth batter.
- Pour the batter into the prepared pan. Tap the pan for 3-4 times to release any air bubbles. Sprinkle the reserved desiccated coconut all over on the top.
- Bake at preheated oven @180° C for 35 minutes or until a skewer inserted comes out clean. On the last 1-2 minutes of baking I turned on only the top filaments (rod) to nicely brown the desiccated coconut topping
- Remove from the oven and allow the cake to stand for about 10 minutes. Demould the cake and allow to cool down completely.
- You can pour sugar syrup on the cake if you like. Cut and serve. Enjoy
- I cut the cake into half. Soaked one part with sugar syrup. The cake taste absolutely delicious both ways.
Video
Notes
- Always preheat oven before starting to bake.
- All ingredients should be at room temperature.
- Semolina can be replaced with whole wheat flour or all purpose flour or can bake with 50% of either all purpose flour or whole wheat flour.
- White sugar can be substituted with coconut sugar, brown sugar or cane sugar.
- You can increase the sugar with few tablespoons if you prefer very sweet cakes.
- You can use fresh finely grated coconut or store bought desiccated coconut.
- Oil can be substituted with butter or coconut oil.
- Use whole milk for extra richness, taste and texture.
- Yogurt can be substituted with buttermilk or Vinegar/lemon juice.
- To make with egg, use 2 eggs and omit the baking soda.
- Every oven reacts differently so baking time may vary.
- Bake with both the filaments (rods) on.
- You can soak the cake with simple sugar syrup before serving.