Steps to Prepare Speedy Eggless Semolina Coconut Cake

Hello everybody, it is Drew, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Any-night-of-the-week Eggless Semolina Coconut Cake. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Eggless Semolina Coconut Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggless Semolina Coconut Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Eggless Semolina Coconut Cake is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Eggless Semolina Coconut Cake estimated approx 1hr.

To get started with this particular recipe, we have to first prepare a few components. You can have Eggless Semolina Coconut Cake using 8 ingredients and 8 steps. Here is how you can achieve that.

I was never a fan of eggless cakes but after tasting this, my opinion has changed.

Ingredients and spices that need to be Get to make Eggless Semolina Coconut Cake:

1. 2 Cups Milk
2. 1.5 Cups Sugar or less (Depending how sweet you want it)
3. 250 Grams Butter
4. 1 Cup Self-raising Flour
5. 1 Cup desiccated coconut (You can add a little more if you want
6. 1 Cup Semolina
7. 1 Pinch Nutmeg Powder (optional)
8. 1 Pinch Cardamom Powder (optional)

Steps to make to make Eggless Semolina Coconut Cake

1. Heat the (250 grams) butter, (2 Cups) milk and (1.5 cups) sugar together until the sugar dissolves and the butter melts completely. I heated the ingredients up in the microwave.
2. Mix ingredients then set it aside to cool down for around 10 – 15 minutes.
3. Once your mixture is cooled down. Preheat your oven to 170 degrees.
4. In a new bowl, add your (1 Cup) self-raising flour, (1 Cup) desiccated coconut and (1 Cup) semolina.
5. Add your wet ingredients to your dry ingredients and mix. Add the pinch of nutmeg and cardamom powder then continue mixing. At first, you will notice the batter is lumpy (don’t freak out), as you mix the ingredients together the semolina will start to absorb the milk and resemble more of a cake texture. It is very close to cornbread but sweet.
6. Pour your mixture into a baking tray/baking paper and bake at 170 degrees for 30 minutes.
7. Note: Semolina gives this cake a yellow-ish color so don’t expect the top to brown. Rather test to see if the cake is cooked by poking a knife in it or by using a cake tester.
8. Let the cake cool down properly before cutting through to serve.

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