Suji Coconut Honey Cake

Nutrition values are AI-estimated based on ingredients.

• 3/4 cup warm milk
• 1 tablespoon lemon juice or vinegar
• 90 grams caster sugar
• 1/4 cup cooking oil
• 1/2 cup fine suji (semolina), lightly powdered
• 1/2 cup (30g) desiccated coconut
• 1 cup maida (all-purpose flour)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cardamom powder
• 1/4 cup additional milk
• Almond flakes (for topping)
• 2 tablespoons honey (for glazing)
• Extra desiccated coconut powder (for sprinkling)

1. 1Combine 3/4 cup warm milk with 1 tablespoon of lemon juice or vinegar in a stainless steel bowl, stir, and let rest for 5 minutes to create a buttermilk substitute.
2. 2Add 90 grams of caster sugar and 1/4 cup of cooking oil to the buttermilk mixture and whisk thoroughly until well combined.
3. 3Add 1/2 cup of finely powdered suji (semolina) to the wet mixture, whisk until smooth, and then allow it to rest for 20 minutes.
4. 4Stir in 1/2 cup of desiccated coconut, then sift 1 cup of maida, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda into the mixture.
5. 5Add 1/2 teaspoon of cardamom powder to the mixture and whisk all ingredients together.
6. 6Gradually add 1/4 cup of additional milk while whisking until the batter is smooth, pourable, and relatively thick.
7. 7Pour the batter into a 10x5 inch cake tin lined with parchment paper and gently smooth the top with a spatula.
8. 8Sprinkle a generous amount of almond flakes evenly over the surface of the batter.
9. 9Bake the cake in an OTG preheated to 170°C for 35-40 minutes until golden brown and cooked through.
10. 10Remove the baked cake from the tin, peel off the parchment paper, and brush 2 tablespoons of honey generously over the warm cake.
11. 11Sprinkle extra desiccated coconut powder over the honey-glazed surface before serving.

These instructions are our analysis of the original video. Watch on YouTube →