This eggless semolina coconut cake was a stand-by cake if I mess up the eggless pinata cake which I had narrowed down for my eldest son’s birthday. Hope you all checked out the recipe and the beautiful pictures.
Fortunately, the pinata cake was a super hit and so was this coconut cake too. It is a plain cake without any frosting so some of the adults who were watching what they were eating preferred this to the “truckload of M&Ms filled” pinata cake.
I got this semolina coconut cake recipe from my friend. The recipe is eggless, to begin with, so I didn’t make any changes other than substituting 1/2 a cup of oil with 1/2 cup of unsweetened applesauce because I felt that 1 cup of oil was too much.
She also had mentioned that the cake is very mild in sweetness, so I increased the quantity of sugar by 1/4 of a cup.
Eggless Semolina Coconut Cake Recipe
|Prep Time||Cook Time||Makes|
|15 Mins||38 Mins||12 Servings|
- 1 cup semolina/suji/rava (not flour see My Notes)
- 1 cup all-purpose flour
- 1 cup desiccated coconut, unsweetened
- 1 and 1/4 cups white sugar
- 1 cup yogurt
- 1 cup milk
- 1/2 cup sunflower oil
- 1/2 cup unsweetened applesauce
- 1 tablespoon baking powder
- Preheat oven to 400F/190C. Grease the bundt pan with non-stick cooking spray and sprinkle some flour lightly.
- Mix the dry ingredients in a large bowl.
- Add the wet ingredients one by one and mix gently with a wooden spoon or spatula till blended.
- Add the baking powder and mix into the batter.
- Pour the batter into a prepared cake pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Even with the increased quantity of sugar, this semolina coconut cake had a mild sweetness. If you are the kind of person who likes very sweet cakes, then you will have to increase the quantity of sugar by another 1/4 cup or frost it.
- I loved the beautiful texture of this cake. The semolina gave it a grainy texture. You could see the cooked crumbs clearly.
- The semolina I have used in this recipe is the Indian semolina aka suji/rava, which looks like cornmeal but has a cream color and not yellow. It’s readily available in Indian grocery stores. Both roasted and raw are available. For this recipe, raw semolina is used. I see that some American recipes use a finer semolina flour. I’m not sure how this cake will turn out with semolina flour.
- The next time around, I’m going to try using 1/2 cup of melted butter or organic coconut oil to give the cake a better flavor. Somehow I didn’t like the flavor of sunflower oil in this cake. At least coconut extract or vanilla extract should have been added.