Cardamom and Coconut Semolina Cake

This Indian-inspired cake combines the rich flavors of cardamom and coconut with a light semolina base, creating a delightful dessert that is both moist and aromatic. Perfect for celebrations or as a sweet treat with tea.

A beautifully presented Cardamom and Coconut Semolina Cake, garnished with toasted coconut flakes and cardamom pods, set on a rustic wooden table with a cup of chai tea beside it.
Cultural & Regional Cakes Indian Cakes Indian Cakes Semolina Cake Cardamom coconut dessert Tea Time
Prep Time: 20 mins Cook Time: 30 mins Servings: 8

Ingredients

  • 1 cup semolina
  • 1 cup coconut milk
  • 3/4 cup sugar
  • 1 teaspoon Baking powder
  • 1 teaspoon ground cardamom
  • 1/2 cup grated coconut
  • 1/2 cup butter
  • 2 Eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Step 1:

    In a mixing bowl, combine semolina, sugar, baking powder, and ground cardamom.

  2. Step 2:

    Add melted butter, coconut milk, eggs, and vanilla extract to the dry ingredients. Mix until smooth.

  3. Step 3:

    Gently fold in the grated coconut into the batter.

  4. Step 4:

    Preheat your oven to 350°F (175°C).

  5. Step 5:

    Pour the batter into a greased cake pan and bake for 30 minutes or until a toothpick comes out clean.

  6. Step 6:

    Allow the cake to cool for 10 minutes before transferring it to a wire rack. Serve warm or at room temperature.
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