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| 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.
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| Semolina Lemon Coconut Cake |
Ingredients
¾ cup semolina
¾ cup desiccated coconut
½ cup sugar
3 tablespoons flour
1¼ cups yogurt
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
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| Semolina Lemon Coconut Cake |
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.
ReplyDeletePS 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.
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...?
DeletePickled 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
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!
ReplyDeleteThanks for visiting. Hope you like this cake
DeleteThanks for the recipe
ReplyDeleteit’s look amazing :)
Should the eggs/sugar reach ribbon stage?
ReplyDeleteNot necessarily, but even better if the eggs/sugar the beaten more. The cake will be a little bit lighter.
ReplyDeleteMay I use fresh coconut instead of desiccated?
ReplyDeleteWhen you say fresh coconut do you mean grated/desiccated or coconut milk? If freshly desiccated, it will be OK also.
ReplyDeleteHi, I mean freshly shredded fruit.
ReplyDeleteHi 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
DeleteThank you, so much! The cake is very, very delicious. I will make it again for sure.
ReplyDeleteAmazing Post with very good quality content
ReplyDeleteThanks for sharing the informative information
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Wonderful cake !!
ReplyDeleteTried it for my 10th anniversary, my hubby was totally in love with the cake. I'm making another batch today.
thank you so much
Thank you so much for the feedback. Glad you guys loved it.
DeleteHappy anniversary.
Thank you for the wonderful recipe. Tried it yesterday and loved it!
ReplyDeleteGoing to try some more recipes from your website as I love baking