Recipe- Coconut Fudge/ Basbousa/ Eggless Semolina Cake



Recipe- Coconut Fudge/ Basbousa/ Eggless Semolina Cake
Print Recipe
"A sweet combination of coconut and semolina with a dash of vanilla flavor, soaked in sugar syrup and then sliced to serve."
Servings Prep Time
10" Round cake 30 Minutes
Cook Time
40 Minutes
Servings Prep Time
10" Round cake 30 Minutes
Cook Time
40 Minutes
Recipe- Coconut Fudge/ Basbousa/ Eggless Semolina Cake
Print Recipe
"A sweet combination of coconut and semolina with a dash of vanilla flavor, soaked in sugar syrup and then sliced to serve."
Servings Prep Time
10" Round cake 30 Minutes
Cook Time
40 Minutes
Servings Prep Time
10" Round cake 30 Minutes
Cook Time
40 Minutes
Ingredients
For Cake
Sugar Syrup
Garnish
Servings: Round cake
Instructions
  1. Grease or line the 9 or 10 inch baking dish with oil or butter and Keep aside.
  2. In a wide bowl take semolina, grated coconut, baking powder, sugar and salt. Mix well.
  3. Now add milk, butter and vanilla essence mix well and transfer the batter in a greased baking dish. Cover with cling film or aluminium foil and refrigerate for 20-30 minutes so that it sets nicely.
  4. Meanwhile preheat the oven at 180°C.
  5. Now take the baking dish out of the refrigerator and make cuts in the batter with a sharp knife preferably diagonally. And garnish each piece with chopped pistachio or almonds.
  6. Bake this in preheated oven for 40 minutes or until golden brown in color. Also check with the help of knife or tooth pick, if not baked keep it for another 5-10 minutes and check again.
  7. Meanwhile its baking, lets prepare sugar syrup for that take sugar and water in a pan and let it boil at high flame, when it starts thicken switch off the flame and keep aside to cool it bit.
  8. When the cake is done, cut it on previously marked lines nicely and pour the sugar syrup evenly all over the cake. Let it cool down to handle.
  9. Remove, slice and serve. Enjoy!
Recipe Notes
  • Do not over beat the batter, just mix it.
  • You may also garnish with your choice of nuts.
  • Make sure your baking powder is not too old.
  • Do not over cook the sugar syrup, it should not be too thick or not too thin.
  • Pour the sugar syrup over the warm cake only.
  • Slice the cake in tin before pouring the sugar syrup.
  • Let the cake absorb sugar syrup before removing from tin.
  • Keep the preheated oven and greased tin ready.
  • Mine cake baked in 40 minutes your may take more or less, all depends on weather condition, type of ingredients and type of oven used, so check it after 35 minutes, otherwise bake for another 5-10 minutes.
  • Click here to check more Cake Recipes.
  • Click here for more Sweet Recipes.

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Author: Vibhuti Jain

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