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Eggless Semolina Coconut cake | Suji cake | Egg free coconut cake | Eggless Rava cake

 

 

 

Eggless Semolina Coconut cake | Suji cake | How to make semolina coconut eggless cake | Eggless Rava cake | Suji coconut cake | Rava coconut cake | Recipe of egg free Coconut cake with step by step instructions and pictorial presentation

 

Eggless Semolina Coconut cake | Suji cake

 

Looking for a simple and easy cake recipe to bake quickly? Try this eggless semolina coconut cake as this doesn’t require any special skills or ingredients. Even a beginner can make it easily without messing up with it

This cake is very basic eggless cake made with semolina/ sooji/ rava, coconut, all purpose flour (maida), sugar, milk and oil with other leavening agents.

 

Eggless semolina coconut cake

Similarly you must try my Mango semolina (sooji) cake, another version using semolina.

Eggless Semolina Coconut cake | Suji cake, mix and bake in 2 ways

This cake requires only 2 bowls, one for dry ingredients and the other for wet ingredients. Just mix these two and bake it. Here I have made 2 cakes one baked in OTG and another small one in cooker.

Coconut, can’t get enough of it

Coconut is one of those ingredients that you would always find in my kitchen and it is one of those ingredients that I love to experiment with.

If you’re looking for more coconut based dessert recipes, do check out the following on the blog –

Rajgira coconut creme brulee

Coconut crust coffee mousse pie

Mango coconut Ladoo

Coconut Peda

Coconut and roasted peanut pops

You may also like to have a look at these tried and tested Eggless cakes from my blog here.

 

Step by step instructions and pictorial presentation to make semolina coconut cake

 

I have used silicon mould of 9×9 inches to make cake. And size of small Bundt pan is 5+1/2 x 5+1/2 inches.

1 cup = 250 ml

Keep all ingredients ready.
Prepare a greased baking dish. Dust it with some flour.

Here I have used a silicon mold.

Preheat your oven at 180degree C.

Mix all dry ingredients in one bowl. Give it a gentle mix.

In another bowl whisk together all wet ingredients.

Now gently mix together both  and whisk it well so that there are no lumps at all and you get at smooth batter.

Eggless Semolina Coconut cake | Suji cake

Don’t over mix. We just need a lump free batter here.

Pour into your baking dish and pop into your oven and bake for around 35-40 mins or till a skewer comes out with a few moist crumbs.

For pressure cooker method :

 

Eggless Semolina Coconut cake | Suji cake

Remove the whistle and rubber ring of the pressure cooker.

Preheat the cooker on high flame for 10 minutes on medium flame. Carefully place a stand in the bottom of cooker.

Mix all dry ingredients in one bowl. Give it a gentle mix.

In another bowl whisk together all wet ingredients.

Now gently mix together both  and whisk it well so that there are no lumps at all and you get at smooth batter.

Don’t over mix. We just need a lump free batter here.

Pour the ready cake batter into lined cake tin. Place the cake tin on stand and close the lid. Cook this on high flame for first 15 minutes and then lower the flame and let it simmer for 20 to 25 minutes.

Mine was ready in 30 minutes as it was of small size cake. After 20 minutes check with toothpick inserted.

Switch off the flame and let the cake sit inside till cooker cools down a bit.

Remove the cake from cooker and cut into pieces and enjoy with hot cup of coffee or tea.

Few points to be noted while making cake in cooker :

1. Always use old unused cooker.

2. The size of baking tin should be smaller than the size of cooker.

3. Never use water to make cakes in cooker.

4. Never use cooker whistle and gasket(rubber ring) while you use cooker to bake a cake.

5. Always maintain atleast 1 cm gap between the cooker and baking tin while placing inside the cooker.

 

 

Recipe card 🔽

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5 from 17 votes

Eggless Semolina Coconut cake | Sooji coconut cake | Rava coconut cake

Looking for a simple and easy cake recipe to bake quickly? Try this eggless semolina coconut cake that is simple and easy as this doesn't require any special skills. Even a beginner can make it easily without messing up with it.
Prep Time15 mins
Cook Time40 mins
Course: Dessert, Cakes
Cuisine: International
Keyword: Rava coconut cake, Semolina coconut cake, Sooji coconut cake
Author: Lata Lala

Ingredients

Dry Ingredients

  • Semolina/sooji/rava fine variety of suji 1 cup
  • Desiccated coconut 1 cup
  • Maida/All Purpose Flour 1/2 cup
  • Baking powder 1 tsp
  • Baking soda 1 tsp

Wet Ingredients

  • Sugar 1+1/2 cup
  • Yougurt 1 cup
  • Milk 1cup
  • Oil 1/4 cup
  • Butter melted 3/4 cup
  • Vanilla essence 2 TSP

Instructions

  • Keep all ingredients ready.
  • Prepare a greased baking dish. Dust it with some flour.
  • Here I have used a silicon mold.
  • Preheat your oven at 180degree C.
  • Mix all dry ingredients in one bowl. Give it a gentle mix.
  • In another bowl whisk together all wet ingredients.
  • Now gently mix together both  and whisk it well so that there are no lumps at all and you get at smooth batter.
  • Don’t over mix. We just need a lump free batter here.
  • Pour into your baking dish and pop into your oven and bake for around 35-40 mins or till a skewer comes out with a few moist crumbs.
  • For pressure cooker method :
  • Remove the whistle and rubber ring of the pressure cooker.
  • Preheat the cooker on high flame for 10 minutes on medium flame. Carefully place a stand in the bottom of cooker.
  • Mix all dry ingredients in one bowl. Give it a gentle mix.
  • In another bowl whisk together all wet ingredients.
  • Now gently mix together both  and whisk it well so that there are no lumps at all and you get at smooth batter.
  • Don’t over mix. We just need a lump free batter here.
  • Pour the ready cake batter into lined cake tin. Place the cake tin on stand and close the lid. Cook this on high flame for first 15 minutes and then lower the flame and let it simmer for 20 to 25 minutes.
  • Mine was ready in 30 minutes as it was of small size cake. After 20 minutes check with toothpick inserted.
  • Switch off the flame and let the cake sit inside till cooker cools down a bit.
  • Remove the cake from cooker and cut into pieces and enjoy with hot cup of coffee or tea.

Notes

1. Always use old unused cooker.
2. The size of baking tin should be smaller than the size of cooker.
3. Never use water to make cakes in cooker.
4. Never use cooker whistle and gasket(rubber ring) while you use cooker to bake a cake.
5. Always maintain atleast 1 cm gap between the cooker and baking tin while placing inside the cooker.

 

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Eggless Semolina Coconut cake

 

 

I hope you guys enjoyed reading my today’s post. Please share your valuable feedback in comments with us, as we love to hear from you.

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I will see you soon with yet another interesting recipe. Come right back as I love to have you around.

Happy Cooking

Regards❤️

Lata

 

 

This Post Has 37 Comments

  1. Alpa

    Thank you for sharing lovely recipe …however If want to skip dessicated coconut in cake what can be added for a different flavour variation.

    1. Lata Lala

      Thank you Alpa from writing in. Since this recipe’s main flavour is coconut I would suggest not to replace it.
      However if you wish to there is mango semolina cake posted on my website. Please do try that.

  2. 5 stars
    I can well imagine how yummy it can be merely by visual treat. And the best part is you have showed 2 ways of making : with & without oven. Excellent post indeed.

    1. Lata Lala

      Thank you Shailender. It was indeed a treat to tastebuds.

  3. Pavani

    5 stars
    Such a moist and flavorful cake this is. Coconut is such a delicious ingredient and I am sure this must have tasted amazing with it.

    1. Lata Lala

      Coconut is hero ingredient here in this cake Pavani. Thank you.

  4. Rafeeda - The Big Sweet Tooth

    That is such a simple and perfect tea cake, just apt for those slow evenings. It looks really soft and delicious too…

  5. Vandana

    5 stars
    This semolina cake looks so delicious and perfectly baked. Loved that you have used very less maida in it, will definitely try it as I also avoid maida.

  6. Uma Srinivas

    5 stars
    This looks so moist and yummy! Rava and coconut combo sounds interesting and I think this will be best with a cup of coffee 🙂

    1. Lata Lala

      True that this cake goes well with cup of coffee Uma. Thank you.

  7. Sandhya Nadkarni

    5 stars
    I love everything coconut, so I am drooling here looking at that moist, delicious cake!

  8. ARCHANA

    5 stars
    Simple and delicious evening cake. Uses all my pantry ingredients this moist cake is great for kids after school snack.

  9. Mayuri Patel

    5 stars
    Just love how the texture of semolina cakes turns out so soft and melt in the mouth kind. Love the addition of coconut in this one.

    1. Lata Lala

      Indeed coconut is a hero ingredient here in this cake recipe. Thank Mayuri.

  10. Amrita Roy

    5 stars
    A lovely tea cake recipe… Texture of the cake has turned out so well…love the click

  11. Padma Veeranki

    5 stars
    I’m a big fan of anything coconut…Loved that you have given variations to make with and without oven! Loved the texture too…Yummy share!

    1. Lata Lala

      Thank you Padma. Same pinch I too love anything with coconut.

  12. Lathiya

    5 stars
    The eggless coconut cake looks so moist and crumbly. I loved the addition of semolina which makes it crumbly.

  13. Sandhya Ramakrishnan

    5 stars
    What a marvelous cake this is! Love the texture of the cake and a great recipe to bake using a pressure cooker. This will be very helpful for people without oven.

    1. Lata Lala

      Exactly Sandhya not everyone has OTG or Microwave so cooker method makes the work easy to bake.
      Thanks dear.

  14. Seema Sriram

    5 stars
    That is such a beautifully made bundt cake., Lata Love the texture and perfect for the teatime shares.

  15. Being a fan of coconut and semolina, this cake is right up my street. Simple and easy enough to whip up, perfect for a coffee morning or high afternoon tea.

  16. Pradeepa

    5 stars
    Hi this looks delicious…shall I use fresh grated coconut in place of desiccated coconut

    1. Lata Lala

      Hi Pradeepa. You may use the fresh grated coconut but need to saute it for a while to remove the water content if any to increase the shelf life of the cake.
      Thank you for reaching out.

  17. Winnie

    5 stars
    Thanks for sharing this recipe. May I know what is the bundt pan size should I use?

    1. Lata Lala

      The size of silicon mould is 9×9 inches
      And size of small Bundt pan is 5+1/2 x 5+1/2 inches.
      Thanks for writing in Winnie.

  18. Priya

    5 stars
    Cake looks amazing, can I use roasted sooji after pulsing few times in a mixie? I don’t get the fine variety where I live but I really wanna try this.

    1. Lata Lala

      Hi Priya. Yes your can use use that. Go ahead and try it. Thank you for stopping by.
      Please click a pic of the cake and send me with the feedback.

  19. Sathya arun

    Hi.. Can I use roasted suji ?

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