Semolina Coconut Cake

semolinacake. coconutcake, vegetariancake, noeggcake, nobuttercake, oliveoilcakeThis butter free and eggs free Semolina Coconut Cake will blow your mind. This can be your perfect tea cake or that perfect afternoon pick-me-up cake. This is a very popular cake in many parts of the world though named differently. This Semolina Coconut Cake is also known as the famous Baath Cake in Goa or the Basbousa Cake in Egypt and middle east.

In this Semolina Coconut Cake recipe, I’m going to add the oven method as well as the pressure cooker method. I have tried both and the outcome on both methods has been awesome.

One thing I want to add here is that, in this Semolina Coconut Cake, you don’t have to use coconut if you are not big on coconut flavor. Add some dry fruits instead. But I love the coconut flavor, so I added coconut.

This is one cake my husband loves a lot. It gives me a lot of pleasure to see him enjoy this cake as he is very picky about other cakes. Another cake that’s a favorite for my husband and my parents is the Date Cake. I make either a Semolina Coconut Cake or a Date cake or a Pistachio Rose water Cake at least twice a month.

Since I decided to keep this post short (I know, right), I’m gonna stop talking now and go straight to the Ingredients.semolinacake. coconutcake, vegetariancake, noeggcake, nobuttercake, oliveoilcakeINGREDIENTS:

  • 1 cup semolina
  • 1 cup sugar
  • 1 cup grated coconut (fresh or dry)
  • 1 cup oil (I used olive oil)
  • 1 cup yogurt
  • 1 cup milk
  • 1 cup all purpose flour
  • 1 TBSP baking powder
  • 1 TBSP vanilla essence

METHOD – OVEN

  • Pre heat the oven to 350 degree F
  • Mix all the ingredients and allow to rest for 15 minutes
  • Pour the mixture into a greased baking pan
  • Bake for 35/40 minutes

METHOD – PRESSURE COOKER

  • Take the whistle and the gasket out of the cooker
  • Place a stand inside the cooker and put the lid on without the casket or whistle
  • Switch on the gas to high and pre heat the pressure cooker for 5 minutes.
  • Pour the semolina coconut mixture into a greased pan. I used a small square pan that fits into my pressure cooker but you can use small round ones.
  • Put the pan onto the pre heated pressure cooker and cook for 60/70 minutes on medium heat.

IMPORTANT INFORMATION

Do not use water in the pressure cooker

Do not use salt in the pressure cooker

Do not use the gasket (the rubber ring around the rim of the lid of your pressure cooker) or the whistle

Always place a plate or stand at the bottom of the pressure cooker to make sure heat is spread evenly while cooking

Keep flame to a simmer so that the cooker doesn’t heat up too much
Always be super careful when using your pressure cooker to make a cake and watch your safety.

PIN for LATER —-

semolinacake, coconutcake, eggfreecake, butterfreecake, babousa, baathcake, oliveoilcake, yougurt, baking, cake

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Author: MyYellowApron

I’m scrappy, weird and goofy. I’m a snob when it comes to a LOT of things.., Mainly – coffee, wine and chocolates. I laugh loud and yell louder. I run fast, but walk slow. I love walking long walks with a hot mug of coffee held tight between my hands. I have lonely eyes and a kind heart. I forgive but rarely forget. I remember the silliest of things and forget important matters. I love to run, read, cook and entertain. I draw inspirations from anything and everything aesthetic. There are numerous people who have and still continue to enrich my life in many good ways. I will remain indebted to them – Always. My dad is my biggest fan when it comes to cooking. I could see his eyes light up every time I serve something. My mom’s agility and affectionate nature that reflects on her food is something I’m still trying to master. Travel fascinates me amongst other things. Leave me in Venice and I would get lost in its timeless beauty – The canals. The piazzas. The art. The espresso. Leave me in NYC and I would tirelessly walk the length and breadth of the city (after all, There is always something open 24 hours a day). Through this blog, I am hoping to bring in my passion and love for a few things – Cooking, Travel, Kids, Coffee, Clothes and in the interim learn more myself. Hope I am able to do justice to my PASSION.

65 thoughts

  18. Water will make it cook. Water won’t bake it. And to avoid the over heating, we have to cook the cake in medium heat. But it’s important to pre heat the cooker before you put your cook tin inside it. Also make sure to use s stand inside the cooker.

    Like

  28. This looks so lovely! I can imagine now, a slice with my morning coffee! I can’t wait to try it!

    Like

  36. Pingback: Caramel Tres Leches Cake Recipe – MyYellowApron

  40. Must try cake it is .. amazing
    Two questions
    should milk and yours be at room temperature?
    what difference does oil make in cake instead of butter ?
    TIA

    Liked by 1 person

  50. Made the semolina coconut cake..Such an awesome super moist cake. loved the taste of it…Thanks a ton for sharing it…

    Like

  55. Pingback: Orange Loaf Cake (Butter Free, Egg Free) – MyYellowApron

  56. I tried this recipe last night. The cake cane out smelling great but its literally oozing oil… its soaked up almost 5 kitchen towels of oil. And it still looks oily. Is 1 cup of olive oil too much for these measurements or have i dont something wrong here? I used the exact measurements to a T otherwise

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  58. Pingback: Basic Vanilla Sponge Cake – MyYellowApron

  59. Hi,

    I read many of your cake recipes, you have written, sugar, whether it is powdered sugar or normal crystal Sugar, little confused. And in few you said mix sugar with Maida. So I felt it must be powdered sugar. Can you please clear the doubt. Thank you.

    Like

  60. Tried it.loved it. The top dried out a bit(probably cos convention mode of microwave,rods on top). But the cake tasted great. This one is a keeper😊 thank you.

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  62. It was little granulated sugar, so I powdered it and used in one of the cake from your website. Sorry I forgot to mention my name here. Shall I use powdered sugar?

    Like

  65. Hi
    I followed your recipe of Coconut cake…it turned out too delicious n soft .First time when I made it turned out super soft n spongy but now when I make it isn’t that soft .what could be the reason ? I tried Pressure Cooker Method.
    How to make it spongy ?

    Like

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