Eggless semolina coconut cake video by Tarla Dalal Video by Tarla Dalal
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Eggless Semolina And Coconut Cake Recipe Video by Tarla Dalal
Preparation Time
20 Mins
Cooking Time
None Mins
Total Time
20 Mins
Makes
1.00 cake (12 slices)
Ingredients
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
Method
- 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 eggless semolina coconut cake immediately.
- To make eggless semolina coconut cake recipe, 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.
See step by step images of Eggless Semolina and Coconut Cake
