Eggless Semolina and Coconut Cake
by Tarla Dalal
Added to 84 cookbooks
This recipe has been viewed 91399 times
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 eggless semolina and coconut cake recipe | easy Indian rava cake | egg free coconut cake | suji cake | with video below.
For eggless semolina and coconut cake- 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 ingredient 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 the eggless semolina and coconut cake to cool for 15 minutes and de-mould.
- Cut the eggless semolina and coconut cake into square pieces and use as required.
Eggless Semolina and Coconut Cake Video by Tarla Dalal
Eggless Semolina and Coconut Cake recipe with step by step photos
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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:
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See the below image of list of ingredients for making eggless semolina cake.
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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.
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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.
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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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Serve eggless semolina coconut cake recipe | coconut semolina cake | eggless basbousa | Indian suji coconut cake | immediately.
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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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Nutrient values (Abbrv) per piece
| Energy | 192 cal |
| Protein | 2.1 g |
| Carbohydrates | 22.9 g |
| Fiber | 1.2 g |
| Fat | 9.9 g |
| Cholesterol | 19.2 mg |
| Sodium | 144.9 mg |
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