You are here: Home >  Course  >  Comfort Foods  >  Eggless Semolina and Coconut Cake

eggless semolina coconut cake recipe | coconut semolina cake | eggless basbousa | Indian suji coconut cake |


by
Eggless Semolina and Coconut Cake

5/5 stars  100% LIKED IT    21 REVIEWS ALL GOOD

Added to 86 cookbooks   This recipe has been viewed 97669 times

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.

Add your private note

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:     1Makes 1 cake (12 slices) (12 piece )
Show me for 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

For the sugar syrup
    For the sugar syrup
  1. To make eggless semolina coconut cake recipe, combine sugar, water, cinnamon and rose essence in a broad non stick pan.
  2. Simmer it for 8 to 10 minutes on a medium flame. Keep aside.

For the cake
    For the cake
  1. Grease a 175 mm. (7 inch) cake tin with melted butter and line it using parchment paper. Keep aside.
  2. Combine all the cake ingredients in a deep bowl and whisk it well using a whisk.
  3. 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.
  4. Remove and allow it to cool slightly. Pour the sugar syrup evenly over the cake and let it cool slightly.
  5. Loosen the sides using a sharp knife and carefully demould the cake.
  6. Serve eggless semolina coconut cake immediately.

Eggless semolina coconut cake video by Tarla Dalal

Eggless Semolina and Coconut Cake recipe with step by step photos

like eggless semolina coconut cake recipe
  1. eggless semolina coconut cake recipe | coconut semolina cake | eggless basbousa | Indian suji coconut cake | then do try other tea cakes recipes also:

what is eggless semolina coconut cake
  1. See the below image of list of ingredients for making eggless semolina cake.

how to make the sugar syrup
  1. 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.
  2. Add ¾ cup water.
  3. 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.
  4. Add 2 drops rose essence. Adding it to the syrup infuses the cake with a delicate rose fragrance, making it even more inviting.
  5. Simmer it for 8 to 10 minutes on a medium flame. Keep aside.

how to make the batter
  1. Grease a 175 mm. (7 inch) cake tin with melted butter.
  2. Line it using parchment paper. Keep aside.
  3. In a deep bowl, add 1 cup fine semolina (rava / sooji). Semolina has a mild, nutty flavor that complements the coconut beautifully.
  4. Add ½ cup desiccated coconut. Desiccated coconut is dried, shredded coconut.  It provides a pleasant textural contrast to the soft semolina.  
  5. 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.
  6. 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.
  7. Add ½ cup curd (dahi). The subtle tanginess of curd can balance out the sweetness of the sugar and complement the coconut flavor.
  8. 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.
  9. 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.
  10. 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.
  11. Add ½ tsp baking soda.
  12. Whisk it well using a whisk. 
  13. Pour the batter into a lined tin.
  14. Spread it evenly.

how to make eggless semolina coconut cake
  1. Bake in a pre-heated oven at 180°C (360°F) for 40 minutes.
  2. Remove and allow it to cool slightly.
  3. Pour the sugar syrup evenly over the cake and let it cool slightly.
  4. Loosen the sides using a sharp knife.
  5. Carefully demould the cake.
  6. Garnish the cake with almond slivers.
  7. Cut it into equal wedges.
  8. Serve eggless semolina coconut cake recipe | coconut semolina cake | eggless basbousa | Indian suji coconut cake | immediately. 

pro tips to make 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.

Nutrient values (Abbrv) per piece
Energy200 cal
Protein2.1 g
Carbohydrates28.7 g
Fiber0.4 g
Fat8.6 g
Cholesterol20.6 mg
Sodium146.7 mg

Related Articles
Recipe Contest

No Contest Announced



View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Soya
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Eggless Semolina and Coconut Cake
5
 on 02 Jul 23 06:00 PM


Yummy an mum 85 enjoy soji cake everytime I baked
Reply
| Hide Replies
Tarla Dalal    Thank you for the feedback. Keep sharing your reviews for the articles and recipes you like.
Reply
05 Jul 23 04:00 PM
Eggless Semolina and Coconut Cake
5
 on 11 Feb 21 04:25 PM


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?
Reply
| Hide Replies
Tarla Dalal    Hi, Yes this cake is little crumbly but the taste is great...
Reply
22 Feb 21 03:05 PM
Eggless Semolina and Coconut Cake
5
 on 08 Oct 20 04:02 AM


Can I use stevia instead of sugar for the semolina coconut cake?
Reply
Eggless Semolina and Coconut Cake
5
 on 25 Jul 20 06:50 PM


Can we add egg in this recipe? Can I replace curd with egg?
Reply
| Hide Replies
Tarla Dalal    Hi, yes you can add 1 egg to the recipe in place of the curd and skip the baking soda, rest all the ingredients remains the same.
Reply
05 Aug 20 09:43 PM
Eggless Semolina and Coconut Cake
5
 on 21 May 20 07:07 AM


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
Reply
| Hide Replies
Tarla Dalal    Hi, as it is full of semolina, it would be easy to make cubes rather than making it slice. You can try chilling it in the refrigerator, and then slice it thick.
Reply
25 May 20 10:20 PM
Eggless Semolina and Coconut Cake
5
 on 20 Mar 18 01:10 AM


Alternative for not covering with aluminium foil and what else can I use other than coconut.
Reply
| Hide Replies
Tarla Dalal    Hi, You can cover it with a cling wrap...and remove it before baking... this recipe coconut is a must....
Reply
20 Mar 18 08:45 AM
Eggless Semolina and Coconut Cake
5
Foodie #511253
 on 06 Mar 18 01:40 PM


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
Reply
| Hide Replies
Tarla Dalal    hi, We would suggest to use butter and not ghee, yes you can use salted butter we have also used that....
Reply
06 Mar 18 03:22 PM
Eggless Semolina and Coconut Cake
5
 on 01 Mar 18 03:48 AM


Can I use desiccated coconut instead of fresh coconut? Will the proportions remain the same? Thanks.
Reply
| Hide Replies
Tarla Dalal    Hi, The taste will not be nice with dessicated coconut so we suggest you use the same prop and make the cake...
Reply
01 Mar 18 09:03 AM
Eggless Semolina and Coconut Cake
5
 on 20 Dec 17 12:37 AM


Can I use rice flour instead of corn flour? Or are there any other substitutes for it? Thanks in advance!
Reply
| Hide Replies
Tarla Dalal    It will not taste good, try and see...
Reply
20 Dec 17 09:18 AM
Eggless Semolina and Coconut Cake
5
 on 19 Dec 17 11:46 AM


Hii. I want to know at What temperature and time do I need to pre heat the oven?
Reply
| Hide Replies
Tarla Dalal    Pre-heat the oven at 180 for 5 to 10 minutes...
Reply
19 Dec 17 02:18 PM
View comment page:  ... 2 3