Eggless semolina coconut cake video by Tarla Dalal

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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.

Recipe Description for Eggless Semolina and Coconut Cake

Preparation Time: 20 mins
Baking time: 40 minutes
Baking Temperature: 180°C (360°F)
Makes 1 cake (12 slices)
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

To 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 cake

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 {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