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

Ingredients

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

Method

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

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