If you’re looking for a dessert that’s effortless, foolproof, and bursting with flavor, this 7-Cup Coconut Cake is your answer. It’s a traditional recipe that uses the simple “cup method” of measuring, so there’s no need for a kitchen scale. Even better—it’s egg-free, making it suitable for those with dietary restrictions. In just 5 minutes of prep and a quick bake, you’ll have a soft, moist cake that highlights the natural sweetness of coconut.
Ingredients (7 Cups Total)
- 1 cup semolina (or all-purpose flour)
- 1 cup desiccated coconut
- 1 cup sugar
- 1 cup plain yogurt (or buttermilk)
- 1 cup milk
- 1 cup oil (vegetable or sunflower)
- 1 cup nuts or dried fruits (optional – almonds, cashews, raisins)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a baking pan with parchment paper.
- Mix the dry ingredients: In a large bowl, combine semolina (or flour), coconut, sugar, baking powder, baking soda, and salt.
- Add wet ingredients: Stir in yogurt, milk, and oil. Mix gently until a smooth batter forms—do not overmix.
- Fold in extras: Add nuts or dried fruits if using.
- Bake: Pour the batter into the prepared pan and bake for 30–40 minutes, or until golden and a toothpick inserted comes out clean.
- Cool & Serve: Let the cake cool for at least 15 minutes before slicing.
Tips for Success
- For extra flavor, add a teaspoon of vanilla or cardamom powder.
- Swap semolina for all-purpose flour if you prefer a softer crumb.
- Brush the baked cake with warm sugar syrup or condensed milk for a richer taste.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Serving Ideas
- Serve plain with tea or coffee for a light snack.
- Top with whipped cream and toasted coconut for a party-ready dessert.
- Drizzle with chocolate sauce or caramel for a decadent twist.
✨ Why You’ll Love It: No eggs, no fancy equipment, and no stress—just a beautifully moist coconut cake that anyone can bake!
