Hello Everyone, Here is an easy recipe to make bakery style eggless semolina coconut cake / rava coconut cake at home. The festive season has begun here in India and I wanted to make a classic cake that epitomizes the festive spirit.
This semolina coconut cake / rava coconut cake is absolutely perfect since semolina and coconut are used in most of the Indian sweets and have the traditional flavours. The cake is also very similar to the goan sweet called baath cake which our Mom would make during Christmas every year and we absolutely loved eating it. I have been wanting to make this cake since forever. However, I wanted to try out an eggless version since most of my friends don’t consume eggs.
I found a recipe and decided to try it out. The recipe seemed interesting as the cake doesn’t contain eggs, butter or oil. You have to use yogurt (curd) to replace the eggs in the recipe. I wasn’t sure how it would turn out but I decided to give it a try anyway and was surprised by the outcome.
The cake was not as dry as I thought it would be but in fact, it was quite the opposite. It was dense yet soft at the same time and was really delicious. The coconut flavor shines through and gives it the right amount of sweetness. If you are not a fan of coconut then this cake might just convert you into one.
This cake is one of my favorite tea time/ coffee time cakes. I just love tea cakes since there is no fuss of frosting the cake. Just a big slice of this cake with your favorite hot beverage and you’ll be sorted. The cake is on the healthy side too since instead of refined flour (all-purpose flour/ maida) you have to use semolina. And instead of butter or oil, you have to use ghee or clarified butter. So it’s a healthy-ish but delicious cake nevertheless. Plus it is super easy to make too.
I think you should definitely try making this semolina coconut cake / rava coconut cake for your family and friends! They will definitely enjoy it.
Semolina Coconut Cake / Rava Coconut Cake (Eggless)
1 cup = 250 ml, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml
Makes: 9 x 5 inch loaf
- 1 cup Sugar
- 1tablespoon Ghee or Clarified Butter
- 3/4 cup Milk
- 3/4 cup Curd
- 1cup Rava (Semolina)
- 3/4 cup Desiccated Coconut
- 3/4 teaspoon Baking soda
- 1/3 teaspoon Cardamom powder (optional)
- 3/4 teaspoon Coconut Extract (I used vanilla extract instead)
- A pinch of salt
- Preheat the oven to 180°C for at least 10 minutes and grease a 9×5 loaf pan with oil/ butter. You can also grease only the bottom of the tin with parchment paper to ensure that the cake comes out easily.
- In a bowl, mix together the rava, desiccated coconut, cardamom, baking soda, and salt and keep aside.
- In another large bowl, add the sugar, ghee, and milk and beat well with a hand mixer until well the sugar dissolves. You can also use a blender or a stand mixer to do so.
- Stir in the curd and vanilla extract and mix well.
- Now add the dry ingredients and mix till it forms a smooth batter. If you find that the batter is too thick, then add some milk a few tablespoons at a time until you get the desired consistency.
- Pour the batter into the prepared loaf tin and bake at 180°C for around 50 mins to 1 hour or until done.
- If you feel that it is browning too fast at the top then you can cover the top with either parchment paper or foil.
- To know if it is done, insert a toothpick in the center and if it comes out clean, that means it is done.
- Once done, allow it to cool completely before you cut it.
Thank you for going through our recipe. In case you make this, do share a picture with us on instagram (either @the_epicurious_explorers or @ suz_bakes), or via email (firstname.lastname@example.org).
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