How to make an Eggless Semolina Coconut Cake

We all know that I am no pro in the kitchen but I am learning… to cook better. 😉 Vije (My husband) and I even attended a cooking class together to try different cuisines!

I love a good piece of cake to have with afternoon tea so I just had to try this recipe out when my cousin sent it to me.

I was never a fan of eggless cakes but after tasting this, my opinion has changed.

Semolina is extremely popular in the Indian community, it’s famous for making the dessert; “Suji”. I was quite surprised when I found out that this was one of the main ingredients for the cake but I was looking forward to tasting the end result. 😛

Now I’ve made cakes before and many of them flopped so before I started making this (tried it twice already) I warned my family in advance that they might not have cake for tea.

Ingredients:

2 Cups Milk

1.5 Cups Sugar or less (Depending how sweet you want it)

250 Grams Butter

1 Cup Self-raising Flour

1 Cup desiccated coconut (You can add a little more if you want more of a coconut flavour)

1 Cup Semolina

1 Pinch Nutmeg Powder (optional)

1 Pinch Cardamom Powder (optional)

Step 1:

Heat the (250 grams) butter, (2 Cups) milk and (1.5 cups) sugar together until the sugar dissolves and the butter melts completely. I heated the ingredients up in the microwave.

Step 2:

Mix ingredients then set it aside to cool down for around 10 – 15 minutes.

Step 3:

Once your mixture is cooled down. Preheat your oven to 170 degrees.

Step 4:

In a new bowl, add your (1 Cup) self-raising flour, (1 Cup) desiccated coconut and (1 Cup) semolina.

Step 5:

Add your wet ingredients to your dry ingredients and mix. Add the pinch of nutmeg and cardamom powder then continue mixing. At first, you will notice the batter is lumpy (don’t freak out), as you mix the ingredients together the semolina will start to absorb the milk and resemble more of a cake texture. It is very close to cornbread but sweet.

Step 6:

Pour your mixture into a baking tray/baking paper and bake at 170 degrees for 30 minutes.

Note: Semolina gives this cake a yellow-ish color so don’t expect the top to brown. Rather test to see if the cake is cooked by poking a knife in it or by using a cake tester.

Step 7:

Let the cake cool down properly before cutting through to serve.

Step 8:

Enjoy!

If you try this recipe, please let me know what you think?