Indulge in the delightful taste of our Soft & Moist Coconut Semolina Cake, a recipe that beautifully blends the delicate texture of semolina with the tropical richness of coconut. This cake is not only incredibly delicious but also surprisingly easy to make, perfect for both novice and experienced bakers. The fragrant coconut flavor permeates every bite, creating a moist and tender crumb that will leave you wanting more. Imagine the soft, fluffy interior paired with a subtle sweetness, making it the ideal treat for any occasion – from afternoon tea to a celebratory gathering.
This simple yet elegant cake requires minimal ingredients and techniques, making it a perfect choice for a quick and satisfying baking project. Ready to create this irresistible dessert? Let's dive into the step-by-step instructions and transform these simple ingredients into a culinary masterpiece.
Tools Needed
- Mixing bowl
- Mixer jar
- 7-inch cake tin
- Palette knife
Ingredients
- Semolina (fine): 1 cup
- Milk (full-fat recommended): 1 cup
- Vinegar (white): 1 teaspoon
- Sugar powder: 3/4 cup
- Cardamom powder: 1/2 teaspoon
- Cream (fresh): 1/4 cup
- Desiccated coconut powder: 1/2 cup
- Baking powder: 1 teaspoon
- Baking soda: 1/4 teaspoon
- Salt: 1/4 teaspoon
- Coconut flakes (for garnish)
- Oil
Step-by-Step Instructions
Step 1. Preparing the Semolina Batter
- In a bowl, combine semolina, milk, and vinegar. Mix well, cover, and let it sit for 30 minutes to swell.
- Grind the semolina mixture in a mixer jar until smooth.
- Transfer the semolina batter to a bowl. Add sugar powder, cardamom powder, cream, and mix well.
- Add desiccated coconut powder and mix thoroughly.
Step 2. Baking the Cake
- Grease a 7-inch cake tin with oil and line with butter paper (or dust with flour).
- Add baking powder, baking soda, and salt to the batter. Gently mix using the cut and fold method.
- Pour the batter into the prepared cake tin. Tap gently to remove air bubbles.
- Garnish with coconut flakes (and optional dry fruits).
- Bake in a preheated oven at 180°C for 35-40 minutes, or until a toothpick inserted comes out clean. (Alternatively, bake on low-medium flame for 40-45 minutes).
Step 3. Cooling and Demolding
- Let the cake cool in the tin for 10-15 minutes before demolding.
- Run a palette knife around the edges of the cake to loosen it. Invert the cake onto a plate.
- Remove the butter paper and serve.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- Using full-fat milk will result in a moister cake.
- Fresh cream is recommended for best results. If unavailable, use store-bought fresh cream.
- You can use fresh, finely grated coconut instead of desiccated coconut.
- Don't overmix the batter after adding baking powder and soda.
Nutrition
- N/A
FAQs
1. Can I substitute the coconut milk?
Yes, you can use full-fat milk or even cream of coconut for a richer flavor, but the coconut milk provides the best balance of moisture and coconut flavor.
2. How can I make the cake even moister?
Add a tablespoon or two of extra coconut milk or even a dollop of yogurt for extra moisture. Ensure your oven temperature is accurate to prevent over-baking.
3. Can I store leftovers?
Yes! Store the cooled cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
This Soft & Moist Coconut Semolina Cake is the perfect blend of simple ingredients and impressive results. Enjoy this delightful treat with a cup of tea or coffee, or share it with friends and family for a sweet and memorable experience. We hope you enjoy baking and savoring this delicious cake as much as we do!