Sunday, October 19, 2014

Semolina Coconut Apple Cake Recipe

Semolina Coconut Apple Cake

Semolina adds a fantastic soft grainy texture to cakes. I’ve made many different variations of semolina cake and it never disappoints.  The cake is also super moist.

I chopped the apples into centimeter cubes. As a result the apples maintained a slight crunch. If you prefer the apples to have a softer texture, cut into smaller cubes, or grate them.

Semolina Coconut Apple Cake

1 cup semolina
¾ cup desiccated coconut
½ cup chopped apples (or 1 cup if you prefer lots of apples)
¼ 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

1.      Soak coconut in yogurt for ½ hour (optional)
2.      Beat eggs and sugar until sugar has dissolved
3.      Add yogurt, coconut, apples and oil and mix well.
4.      In a separate bowl mix together all the rest of the ingredients. Add to the liquid mixture and mix to combine. The batter will be quite 'wet'
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 Coconut Apple Cake


  1. I totally agree about semolina in cakes (and also people never realise you have used it!). The cake sounds fantastic! (I must stop visiting only your 3 cookies blog... a habit I used to have for years).

    1. I should update the other blog too - been a bit lazy:)


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