Semolina Coconut Cake | Eggless Sooji Cake Recipe
This Semolina Coconut Cake, also known as Eggless Sooji Cake, is a beautifully soft, moist, and aromatic dessert that proves you don’t need eggs or fancy ingredients to create bakery-quality results. Made with pantry staples like semolina (sooji/rava) and desiccated coconut, this cake has a delicate crumb, subtle sweetness, and a comforting homemade flavor that makes it absolutely irresistible.
Perfect for tea time, festive occasions, or simple everyday baking, this eggless cake is especially loved for its simplicity and foolproof method. The combination of semolina and coconut creates a naturally rich texture, while yogurt keeps the cake tender and moist. Whether you’re an experienced baker or a beginner, this recipe guarantees success.
Ingredients (And Why They Matter)
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1 cup semolina (sooji / rava)
Semolina acts as the base of the cake, giving it structure and a slightly grainy yet tender crumb that’s unique and satisfying. -
1/2 cup desiccated coconut
Adds rich coconut flavor and enhances the cake’s moisture and texture. -
3/4 cup powdered sugar
Sweetens the cake evenly and blends smoothly into the batter. -
1 cup yogurt (curd)
Essential for eggless baking, yogurt provides moisture, softness, and helps activate the leavening agent. -
1/2 cup vegetable oil
Keeps the cake moist for days and gives it a soft, rich mouthfeel. -
1 teaspoon vanilla extract
Enhances overall flavor and balances the coconut aroma. -
1 teaspoon baking powder
Helps the cake rise and stay light. -
1/2 teaspoon baking soda
Reacts with yogurt to create a fluffy, airy texture. -
A pinch of salt
Balances sweetness and enhances flavor. -
2–3 tablespoons milk (if needed)
Adjusts batter consistency for smooth mixing.
Step-by-Step Instructions
- Preheat your oven to 350°F (180°C). Grease and line an 8-inch round or square cake pan.
- In a large bowl, combine the semolina and yogurt. Mix well and allow it to rest for 10–15 minutes so the semolina softens.
- Add the powdered sugar, oil, vanilla extract, and salt. Mix until smooth and well combined.
- Stir in the desiccated coconut until evenly distributed.
- Sift in the baking powder and baking soda. Gently fold the batter using a spatula.
- If the batter feels too thick, add milk one tablespoon at a time until you reach a smooth, pourable consistency.
- Pour the batter into the prepared pan and level the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow the cake to cool for 10 minutes before turning it out onto a wire rack.
Why This Eggless Sooji Cake Is So Loved
This cake is a favorite because it’s egg-free, easy, budget-friendly, and incredibly moist. The semolina gives it a satisfying texture, while coconut adds natural richness. It’s not overly sweet, making it perfect for pairing with tea or coffee, and it stays soft even the next day.
Pro Tips for Perfect Semolina Coconut Cake
- Let the semolina soak properly for a softer crumb.
- Do not overmix after adding baking soda to keep the cake light.
- Use fresh yogurt for the best rise and flavor.
- Sprinkle extra coconut or chopped nuts on top before baking for added texture.
Serving Suggestions
Serve this Eggless Semolina Coconut Cake plain, dusted with powdered sugar, or drizzled with light sugar syrup for extra moisture. It pairs beautifully with chai, coffee, or warm milk. For a dessert twist, serve with whipped cream or vanilla ice cream.
Final Thoughts
This Semolina Coconut Cake Recipe is proof that simple ingredients can create extraordinary results. Soft, fragrant, and wonderfully moist, this eggless sooji cake is perfect for any occasion. If you’re looking for a reliable, delicious, and easy eggless cake that everyone will love, this recipe is one you’ll return to again and again.