eggless sooji coconut cake

Eggless Sooji Coconut Cake | Eggless Coconut Cake | Semolina Cake

What is Eggless Sooji Coconut Cake?

A relatively healthier… flavoured with coconut… soft and moist best semolina cake recipe ever!! One recipe I don’t need in black n white. I always remember it because its very simple. The recipe calls for all the ingredients in the same quantity… except baking powder and vanilla extract, obviously.

Let’s talk about the ingredinets for Eggless Coconut Sooji Cake

Eggless Coconut Sooji 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.

How To Make Eggless Coconut Cake

1. Collect and measure all the ingredients.

eggless sooji coconut cake

2. 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.

eggless sooji coconut cake

3. Then line the tin with a greased parchment paper. And preheat the oven to 180⁰C (160⁰C in case of convection/fan ovens).

eggless sooji coconut cake

4. 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.

eggless sooji coconut cake

5. Mix everything gently.

eggless sooji coconut cake

6. Pour the batter in the prepared cake tin.

eggless sooji coconut cake

7. 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.

eggless sooji coconut cake

8. Let it cool completely.

eggless sooji coconut cake

9. Garnish with desiccated coconut and serve.

eggless sooji coconut cake

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About the Author

Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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