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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56 Comments Add yours

  1. Megala says:

    This looks super soft ! I just love the cake recipe without eggs & butter.

    Like

  2. Anonymous says:

    Excellent

    Like

  3. Rashmi says:

    This looks awesome…. have to try

    Like

  4. shubashree says:

    can we have a video.. Do we add water to the pressure cooker with the greased
    bowl ?

    Like

  5. Preeti Kulkarni says:

    Do we have to put salt or water at the bortom of the pressure cooker?

    Like

  6. Hi Preeti. No we don’t have to put salt or water. Just pre heat the pressure cooker for 15 mins on high with a stand inside in it.

    Like

  7. Hi Preeti. No we don’t have to put salt or water. Just pre heat the pressure cooker for 15 mins on high with a stand inside in it.

    Like

  8. Hi Rashmi. Thank you

    Like

  9. Thank you Megala. Me too.

    Liked by 1 person

  10. Padma Ranjan says:

    Thanks for recipe I love coconut n semolina. Will make this lovely cake on the weekend.

    Liked by 1 person

  11. Anonymous says:

    Can i use butter instead of oil

    Liked by 1 person

  12. Anonymous says:

    Can I bake this in oven also

    Liked by 1 person

  13. Bubble says:

    Without water.. How can we bake in cooker.. The surface might get burnt of continuous heating.. Pl solve my confusion… Will it be safe?

    Liked by 1 person

  14. Health Diva says:

    Amazing Recipe. Without Butter! Wow!
    Can I skip coconut or replace it with something?

    Liked by 1 person

  15. Yes! You can. I have given the oven method in the recipe too

    Like

  16. 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

  17. Yes! You can. Add 1/2 cup chopped dry fruits instead.

    Like

  18. I just started to reallllllly love coconut a couple years back. I have never had it in a cake though, so I’m definitely saving this one to try out asap! Sounds amazing!

    Liked by 1 person

  19. Luci Cook says:

    Yum, this cake looks so light and airy.

    Liked by 1 person

  20. This cake is so unique! I love that it can be made two different ways. Perfect for an afternoon sweet treat.

    Liked by 1 person

  21. Nidhi says:

    How much time is required if we are cooking in microwave.pls share the procedure.

    Like

  22. Louiza says:

    M definitely gg to try this in the cooker

    Like

  23. Nidhi, I haven’t tried this cake in microwave. I have only done it in cooker or oven.

    Like

  24. Oh my gosh! This coconut cake looks unreal–definitely going to give it a try! Thanks!

    Like

  25. Patricia @ Grab a Plate says:

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

    Like

  26. Anjana Chatterjee says:

    Can I use dry coconut powder?

    Like

  27. ZyraKuma says:

    That looks really good!

    Like

  28. Hi Anjana, yes you can.

    Like

  29. Fozi says:

    What variety of semolina have you used? Fine or coarse?

    Liked by 1 person

  30. Thanks Fozi! I used the regular upma variety that we get from store

    Like

  31. Shipra says:

    Can I use whole wheat flour instead of all purpose flour

    Like

  32. Yes,Shipra. You can but the texture will be a little dense.

    Like

  33. Anonymous says:

    hey ,i tried d recipe… taste wise its awsome… but d texture s a little dense… vl it b so? or did i do smething wrong… ?

    Liked by 1 person

  34. SP says:

    Hi, can we use jaggery instead of sugar?

    Liked by 1 person

  35. Anita says:

    Hi, amazing recipe…just want to know why to keep for rest after mixing .

    Liked by 1 person

  36. rajal sharma says:

    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

  37. rajal sharma says:

    Hi Aish, have you used loaf pan ?
    what size ?

    Liked by 1 person

  38. Naina Naik says:

    Awesome….I was desperately looking out for this…great! Thank you so much.

    Liked by 1 person

  39. Thank you so much!

    Like

  40. I used a small loaf pan.

    Like

  41. Butter makes the richer. But I use oil to make the cakes a little healthier. 🙂

    Like

  42. Anita – we rest the batter for few minutes so that they rise a bit.

    Like

  43. Its supposed to be a little dense.

    Like

  44. Bharathi Hariharan says:

    Hi
    Can I use tutti frutti in it
    In the pressure cooker do I cook for an hour without water ?

    Thanka

    Like

  45. Monjistha Kar Ray says:

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

    Like

  46. Ranjana says:

    Can I use butter or cream icing over it later…thanks in advance

    Like

  47. Newman Barot says:

    So yummy one of my favorite cake . It’s really yummm . I love to eat with white chocolate ganach 😋👌🎂

    Like

  48. Neelam Barot says:

    So yummy one of my favorite cake . It’s really yummm . I love to eat with white chocolate ganach 😋👌🎂

    Like

  49. Audrina says:

    Please give me idea,if I want to use egg how many I should take n what should I remove from recipe.

    Like

  50. Supriya says:

    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

    Like

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