Eggless Semolina And Coconut Cake | eggless coconut rava cake recipe
The easiest and healthy recipe of egg less cake made with semolina, coconut and all purpose flour.
Ingredients
1 Cup = 250ml
- 1 cup - 180 gram Semolina/suji/rawa (fine texture)
- 1 cup - 96 g Desiccated Coconut
- 3/4 cup - 112 g whole wheat flour
- 1 +1/4 cup - 248 g sugar of your choice (we used brown sugar)
- 1 cup - 300 g curd
- 1 cup - 250 ml milk
- 1/2 cup - 125 ml oil (any neutral flavoured)
- 1/2 cup - 125 ml coconut oil (melted)
- 1 tsp baking powder
- 1 tsp baking soda
- Pinch of salt
- 1 tsp vanilla essence
Instructions
- Take a bowl and add curd, oil, coconut oil, milk and sugar.
- Give it a good mix so that sugar dissolves.
- Add semolina and desiccated coconut.
- Mix well.
- Put a sieve and add whole wheat flour, baking powder, baking soda and salt.
- Sift into the bowl.
- Add vanilla essence.
- Mix well.
- Transfer the batter in greased cake tin, however we have used silicon mould.
- Bake in preheated oven @180°C for 35-40 minutes.
- Take the cake out of oven and check by inserting a toothpick. If it comes out clean, its a sign that cake is thoroughly baked. Let it cool down completely.
- Invert and enjoy.
Notes
In place of whole wheat flour, you can use all purpose flour as well.
The curd and the milk should be at room temperature.
In case you don't have coconut oil, you can use the other unflavoured oil just by enhancing the quantity from 1/2 cup to 1 cup.
If the cake has turned out brown from the top but uncooked from the middle, you can cover the top with aluminium foil and keep on baking.