Ingredients

Dry Ingredients:

  • 1 cup all-purpose flour
  • 1 cup semolina (sooji)
  • 1 cup desiccated coconut
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Wet Ingredients:

  • ¾ cup sugar
  • 2 eggs
  • ½ cup oil or melted butter
  • 1 cup milk
  • 1 tsp vanilla extract

Topping:

  • 2–3 tbsp brown sugar
  • 2 tbsp shredded coconut
  • 2 tbsp sliced almonds

👨‍🍳 Instructions

Step 1: Prepare the Batter

  1. In a large bowl, whisk together:
    • Eggs
    • Sugar
  2. Beat until light and slightly fluffy.
  3. Add:
    • Oil (or melted butter)
    • Milk
    • Vanilla extract
      Mix well.

Step 2: Mix Dry Ingredients

  1. In another bowl, combine:
    • Flour
    • Semolina (sooji)
    • Desiccated coconut
    • Baking powder
    • Baking soda
    • Salt
  2. Slowly add the dry mixture into the wet mixture.
  3. Mix gently until smooth (do not overmix).
  4. Let the batter rest for 10–15 minutes (this helps semolina soften).

Step 3: Prepare the Pan

  1. Grease a cast iron skillet (or any baking pan).
  2. Pour the batter into the pan evenly.

Step 4: Add Topping

Sprinkle on top:

  • Brown sugar
  • Coconut
  • Almond slices

This creates a crispy, golden crust.

Step 5: Bake

  • Preheat oven to 180°C (350°F)
  • Bake for 35–45 minutes

✔ Cake is done when:

  • Top is golden brown
  • Toothpick inserted comes out clean

Step 6: Cool & Serve

  • Let it cool for 10–15 minutes
  • Slice and serve warm

🍽️ Serving Suggestions

  • Serve with tea or coffee ☕
  • Drizzle with honey or sugar syrup for extra sweetness
  • Add whipped cream or ice cream for dessert

💡 Tips for Best Result

  • Use fresh coconut for better flavor
  • Don’t skip resting the batter (important for soft texture)
  • If you want extra moist cake, brush with light sugar syrup after baking