Semolina Coconut Cake (Egg less) | How to make Semolina Coconut Cake (Egg less)

By Namita Tiwari  |  28th Aug 2015  |  
4.6 from 5 reviews Rate It!
  • Semolina Coconut Cake (Egg less), How to make Semolina Coconut Cake (Egg less)
Semolina Coconut Cake (Egg less)by Namita Tiwari
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About Semolina Coconut Cake (Egg less) Recipe

Delicious, healthy, filling and substantial....Semolina cake makes a great change from the routine breakfast.

Semolina Coconut Cake (Egg less) is a delicious dish which is liked by people of all age groups. Semolina Coconut Cake (Egg less) by Namita Tiwari has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 5 people. You can find Semolina Coconut Cake (Egg less) at many restaurants and you can also prepare this at home. This authentic and mouthwatering Semolina Coconut Cake (Egg less) takes few minutes for the preparation and 50 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Semolina Coconut Cake (Egg less) is a good option for you. The flavour of Semolina Coconut Cake (Egg less) is tempting and you will enjoy each bite of this. Try this Semolina Coconut Cake (Egg less) on weekends and impress your family and friends. You can comment and rate the Semolina Coconut Cake (Egg less) recipe on the page below.

Semolina Coconut Cake (Egg less)

Ingredients to make Semolina Coconut Cake (Egg less)

  • Syrup- 1 cup sugar
  • 1/2 cup water
  • 1/2 tablespoon fresh lemon juice
  • 1 tablespoon rosewater
  • Cake - 2 cups fine semolina
  • 1 cup desiccated coconut
  • 1/2 cup sugar
  • 1 stick (100gms) butter
  • 1 ½ cups milk
  • 2 teaspoons baking powder
  • 10-12 almonds halved

How to make Semolina Coconut Cake (Egg less)

  1. Syrup- Take water, sugar and lemon juice in a thick bottomed pan. Bring to a boil. Boil for 3 minutes. Turn off the heat and add rose water. Let cool.
  2. Cake- Preheat oven to 190 degrees C. Grease and line a 7 inch x 7 inch rectangular cake pan.
  3. Cream butter and sugar. Whisk together semolina and baking powder.
  4. Add semolina mix to butter sugar mixture. Add milk and stir. Fold in the desiccated coconut.
  5. Pour the batter into the prepared pan and level it with a spoon. Let it sit for 10 minutes.
  6. Score the batter into 1 inch square with a sharp knife. Place one almond half in each square.
  7. Bake for 30 minutes or until the top and sides are golden brown.
  8. Remove from the oven. Remove from the pan after 10 minutes.
  9. Cut the cake along the lines you scored. Pour cold syrup onto the hot cake. Let the cake sit for two hours before serving.

My Tip:

Syrup adds flavour and makes the cake juicy. Syrup should be enough to dunk the cake. Semolina grains swell up and the slices become soft and moist.

Reviews for Semolina Coconut Cake (Egg less) (5)

Shaila Menona year ago

I will definitely try

saima a year ago

The cake looks yum.. I will definitely try this.. But I have a question Namita. Why do we have to let the batter sit for 10 minutes in the back of no tin pan (point 5)? I am not able to understand its importance.

Shoba Bharathraja year ago

Excellent.....Namita :)

Sushma Bathri2 years ago

wow good looking cake

Monika Dubey2 years ago