Sunday, June 16, 2013

Semolina Yogurt Lemon Coconut Cake Recipe




Semolina Yogurt Lemon Coconut Cake

Sorry about the very long name, I have listed just about every ingredient in the name! The cake is super moist, and semolina gives a fantastic soft gritty texture. I’ve made variations of this cake many times, and I am still not sick of it. Semolina’s texture in this cake in really appealing. 

Semolina Lemon Coconut Cake


Ingredients
¾ cup semolina
¾ cup desiccated coconut
½ cup sugar
3 tablespoons flour
1¼ cups yogurt
½ cup vegetable oil
3 eggs
1 teaspoon vanilla
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

For syrup
1 cup sugar
1 cup water
Juice from ½ lemon

Directions
1.      Soak coconut in yogurt for ½ hour (optional)
2.      Beat eggs and sugar until sugar has dissolved
3.      Add yogurt, coconut and oil and mix well. 
4.      Add all the rest of the ingredients and mix to combine. The batter will be quite 'wet', add a little bit more yogurt if the batter seems too dry
5.      Line a 8×8 pan with baking paper and pour batter in it.
6.      Bake at 175°C/350°F until golden brown and delicious, about 25-30 minutes.
7.      To make the syrup: Boil water and sugar for 3 minutes. Add lemon juice and boil for further 3 minutes. Let it cool completely
8.      Pour the cold syrup over the warm cake. Let it cool completely, or chill, before serving


Semolina Lemon Coconut Cake


15 comments:

  1. The cake looks gorgeous and like all the semolina cakes, very original. I love coconut in sweets (in savoury food too actually!) so I'm sure I would love your moist cake too.
    PS I have just thought about you because I was lucky to buy some delicious German pickled herring in creamy sauce... I hope you are still a big fan of herrings.

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    Replies
    1. Its moist with little fat. And I think if the amount of oil was reduced, it wouldn't matter too much. But oil is good...?
      Pickled herring - is that like raw herring? Sounds yuck, how can you like it? Kidding, yes still a fan, have some in the refrigerator. Midsummer is coming so lots of cheap pickled herring around

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  2. This cake looks delicious!! I am new here, and glad I came across your blog. You have some very unique recipes. I love baking (though I am just a beginner), would definitely try your recipes. Thanks!

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    Replies
    1. Thanks for visiting. Hope you like this cake

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  3. Thanks for the recipe
    it’s look amazing :)

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  4. Should the eggs/sugar reach ribbon stage?

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  5. Not necessarily, but even better if the eggs/sugar the beaten more. The cake will be a little bit lighter.

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  6. May I use fresh coconut instead of desiccated?

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  7. When you say fresh coconut do you mean grated/desiccated or coconut milk? If freshly desiccated, it will be OK also.

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  8. Hi, I mean freshly shredded fruit.

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    Replies
    1. Hi there, freshly desiccated coconut will definitely work. I am not sure about the amount though. You can try the same amount but I think ideally you would you more fresh coconut and slightly less yogurt

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  9. Thank you, so much! The cake is very, very delicious. I will make it again for sure.

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  11. Wonderful cake !!

    Tried it for my 10th anniversary, my hubby was totally in love with the cake. I'm making another batch today.

    thank you so much

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    Replies
    1. Thank you so much for the feedback. Glad you guys loved it.
      Happy anniversary.

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