According to Wikipedia
Wiki doesn’t eat simple things. It eats Basbousa, which is a traditional Middle Eastern sweet cake. It is made from cooked semolina soaked in simple syrup. Coconut is a popular addition.
However we are not making Basbousa. This was the closest to sooji coconut cake or semolina coconut cake that’s why Wiki asked me to write it.
According to Vinipedia
One recipe I don’t need in black n white. I always remember it because its very simple.
A relatively healthier… flavoured with coconut… soft and moist best semolina cake recipe ever!!
Let’s talk about the recipe
The best soji cake recipe calls for all the ingredients in the same quantity… except baking powder and vanilla extract, obviously .
The best suji cake recipe has one cup oil… which is more as compared to other cake recipes, but the cake was not oily at all.Also the quantity of baking powder is 1 tbsp that is on a higher side.But I followed the recipe without any doubts and was absolutely pleased with the cake I got. The eggless suji cake recipe paid me for believing in it
Cinnamon, cardamom, nuts, tutti fruti… feel free to play with the flavours.
I found this recipe here.
The beauty (the good part about this recipe)
Simplicity baked. Equally measured ingredients, mixed and baked. There is your eggless semolina cake. Also it has a sooji (semolina) base.
Oh please don’t do this every time. You’re always welcome.
And did I mention that the cake tastes divine! After all it has coconut.
And the Beast (the difficult part about this eggless sooji coconut cake recipe)
(Disclaimer: The points here are common for all the cakes and are repeated in all the cake posts)
Each cakes made with semolina recipe is a beasty recipe. As in if you go a little wrong somewhere you don’t get a perfect cake.
- You could end up with a cake that doesn’t de mould easily or you might just break the cake while de moulding. Oops!!
- The texture of the cake can go wrong. And by wrong I mean it could go anywhere between very soft to very dry or completely non spongy.
- The cake might sink/ have a dome/ have cracks.
And the list is endless… believe me.
Experience and experiments (tips and tricks)
Here is the list of the dos and the don’ts of baking a cakes made with semolina.
Let’s just talk
This is the first cake I had baked perfectly. I was so happy that the very next day I baked one more for my friend, who also loves coconut, by the way, that is the reason she is my friend by the way, I was kidding by the way!
Anyways after creating history by baking a easy semolina cake perfectly… something happened that was beyond history.
The very next day I received a call from that friend asking for the recipe of the cake. And then something happened which was magical…
I remembered the recipe!!
Yes I am crazy when it comes to recipes. I need them in black and white otherwise I am always in doubts. But this one was too easy to remember.
So basically it was a mutual shocking society. My friend shocking me by asking for the recipe and I shocking her by giving the recipe instantly ofsemolina recipes.
EGGLESS SOOJI (SEMOLINA) COCONUT CAKE RECIPE
INGREDIENTS FOR EGGLESS SOOJI COCONUT CAKE
- 1 cup sooji semolina
- 1 cup maida all purpose flour
- 1 cup desiccated coconut
- 1 cup sugar
- 1 cup Curd
- 1 cup milk
- 1 cup oil
- 1 tbsp Baking powder
- 1 tsp vanilla extract
- Handful of desiccated coconut for garnishing the cake
INSTRUCTIONS FOR EGGLESS SOOJI COCONUT CAKE
Collect and measure all the ingredients.
Prepare the baking tin. I used a 8″ square cake tin. In order to avoid an oily bottom of the cake, spread some rice in the cake tin.
Then line the tin with a greased parchment paper. And preheat the oven to 180⁰C (160⁰C in case of convection/fan ovens).
In a large bowl mix all the ingredients i.e. 1 cup sooji, 1 cup maida, 1 cup desiccated coconut, 1 cup sugar, 1 cup curd, 1 cup milk, 1 cup oil, 1 tbsp baking powder and 1 tsp vanilla extract.
Mix everything gently.
Pour the batter in the prepared cake tin.
Bake at 180⁰C (160⁰C in case of convection/fan ovens) for 35-40 minutes or till it’s done. Once it’s done let it cool and then de-mould it.
Let it cool completely.
Garnish with desiccated coconut and serve.
Prepare it for unexpected celebrations.
I baked this cake for a friend of mine, whose birthday I had forgotten. The moment I remembered I quickly baked this cake and rushed to wish her. Age is something that doesn’t matter unless you are cheese.