I got this semolina coconut cake recipe from my friend. There are, quite frankly, too many semolina cake variations out there. Some recipes call for eggs, others call for yogurt. Some use a honey-based syrup, others use a sugar-based syrup. Some syrups are flavored with citrus-like orange or tangerine peels, and others use spices like cinnamon or cloves.
This recipe requires a little preparation and once the cake is baked, add warm sugar syrup into the cake. Start by breaking your eggs into a bowl then adding in a pinch of salt, vanilla essence and sugar. Beat that mixture until everything is well incorporated. For the dry ingredients, prepare your semolina with baking powder, all-purpose flour then mixes that together with the help of a spoon.
Add the dry ingredients to the wet ingredients together with oil then mix everything with a whisk until you don’t have any lumps left. Once the cake batter is really thick, add in milk and continue t beta that for a few more minutes.
Once the cake batter is a perfect consistency, pour the batter to your baking pan and bake your cake for around 40 minutes. For the sugar syrup, add one cup of sugar in a saucepan then add water and stir until the sugar dissolves then bring that to a boiling point. Once the cake is baked, let it cool down to room temperature then add the sugar syrup
- 1 cup butter
- 1 cup sugar, powdered
- 4 eggs, separated
- 2 cups coconut, grated
- 2 cups semolina
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp rose/almond essence
- 9 inch round cake tin lined with butter paper or greased and dusted with flour.
- Mix the coconut, semolina, baking powder and salt and keep aside. Mix butter and sugar till fluffy.
- Add the egg yolks to the mixture and beat again. Fold in the semolina mixture. It should be like a thick batter.
- Add the essence. Beat egg whites stiff and fold into the mixture.
- Transfer the mixture into the prepared tin. Leave refrigerated, overnight.
- Bake in a pre-heated oven (180 C-375 F) for about 35 minutes or till brown and cooked through.