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“description”:”Eggless Coconut Sooji Cake is a moist and delicious Indian-style cake made with curd, semolina, and desiccated coconut that is perfect for everyday baking without eggs.”,”author”:{“@type”:”Person”,”name”:”Neetu”,”url”:”https://www.bakewithneetu.com”},”datePublished”:”2026-07-12″,”prepTime”:”PT15M”,”recipeYield”:”2 servings”,”recipeCategory”:”Cakes”,”keywords”:”eggless coconut sooji cake, coconut semolina cake, eggless Indian cake, sooji cake recipe, eggless curd cake”}
Eggless Coconut Sooji Cake
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
A simple, egg-free coconut sooji cake that is soft, fragrant, and made with real wholesome ingredients you can feel good about.
Why You’ll Love This Recipe
If you are looking for a soft, moist, and utterly delicious cake that comes together with pantry staples, this Eggless Coconut Sooji Cake from Bake With Neetu is exactly what you need. The tropical sweetness of desiccated coconut paired with the rustic texture of sooji makes every bite feel like a warm, homemade celebration.
Sooji is a wonderful source of slow-releasing energy and adds a delightful grainy texture that keeps you fuller for longer, while curd brings in a natural dose of probiotics and protein. This cake skips the eggs entirely without compromising on softness, making it a wholesome treat the whole family can enjoy guilt-free.
- ✅ Completely eggless and beginner-friendly, so anyone can bake this with confidence using everyday kitchen ingredients.
- ✅ Sooji and curd together create a naturally moist crumb that is rich in protein and slow-digesting carbohydrates for sustained energy.
- ✅ Desiccated coconut adds natural sweetness, healthy fats, and a beautiful tropical flavour without any artificial flavouring agents.
- ✅ A fuss-free, one-bowl recipe that comes together quickly, making it perfect for last-minute gatherings, tea-time snacking, or a simple homemade dessert.
Ingredients You’ll Need
(Full measurements in the recipe card below)
WET
- • 1 cup curd — moisture and binding
- • 3/4 cup water — loosens batter
- • 3 tbsp oil — keeps crumb soft
- • 1 tsp vanilla essence — adds aroma
DRY
- • 1 cup maida — structure
- • 1/2 cup sooji — adds texture
- • 1/2 cup desiccated coconut — flavour and bite
- • 1 cup sugar — sweetness
- • 1 tsp baking powder — lift
- • 1 tsp baking soda — reacts with curd
- • 1/4 tsp salt — balances sweetness
Substitutions
| Ingredient | Swap |
|---|---|
| maida | gluten free flour blend for GF version |
| sugar | coconut sugar for lower GI |
| desiccated coconut | fresh grated coconut, reduce water slightly |
How to Make It — Step by Step
Prep
Preheat oven to 180C. Grease and line a 7 inch round tin.
Mix Wet
Whisk curd and sugar until sugar dissolves. Add oil, water, and vanilla and whisk again.
Add Dry
Sift in maida, baking powder, baking soda, and salt. Add sooji and desiccated coconut. Fold gently until just combined.
Bake
Pour batter into prepared tin and bake at 180C for 35 to 40 minutes. A skewer inserted in the centre should come out clean.
Cool
Rest cake in tin for 10 minutes, then turn out on a wire rack. Slice only once fully cool.
Tips for the Best Result
Let the batter rest for 10 to 15 minutes before baking so the sooji absorbs moisture fully and gives the cake a better texture.
Make sure your curd is fresh and at room temperature. Sour or cold curd can affect the rise and flavor of the cake.
Mix the batter until just combined. Overmixing activates the gluten in the maida and can make the cake dense instead of soft.
How to Store
Frequently Asked Questions
Yes, fine sooji works well and gives a slightly smoother crumb, though coarse sooji adds a nice texture.
Yes, you can substitute whole wheat flour but the cake will be slightly denser and have a nuttier flavor.
You can reduce sugar slightly or use coconut sugar as a substitute, though the texture and color may vary a little.
Yes, this cake is completely eggless and uses curd as the binding and moistening agent instead of eggs.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 1 cup curd
- → 1 cup sugar
- → 1 tsp Baking powder
- → 1 tsp baking soda
- → 1/4 tsp salt
- → 1 tsp vanilla essence
- → 1/2 cup dedicated coconut
- → 1/2 cup sooji/ rawa
- → 1 cup maida/ flour
- → 3/4 cup water
- → 3 tbsp oil
Instructions
- 1. Preheat oven to 180C. Grease and line a 7 inch round tin.
- 2. Whisk curd and sugar until sugar dissolves. Add oil, water, and vanilla and whisk again.
- 3. Sift in maida, baking powder, baking soda, and salt. Add sooji and desiccated coconut. Fold gently until just combined.
- 4. Pour batter into prepared tin and bake at 180C for 35 to 40 minutes. A skewer inserted in the centre should come out clean.
- 5. Rest cake in tin for 10 minutes, then turn out on a wire rack. Slice only once fully cool.
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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