Coconut Semolina Syrup Cake
Dive into the irresistible flavors of Coconut Semolina Syrup Cake, a Middle Eastern-inspired delight that’s perfectly moist, sweet, and fragrant. Made with a blend of fine semolina, desiccated coconut, and creamy yogurt, this cake boasts a tender texture and a nutty richness. Enhanced by the aromatic warmth of vanilla and crowned with blanched almonds for a charming touch, each slice is pure decadence. The magic lies in the luscious syrup, infused with zesty lemon juice and optional orange blossom water, which soaks into the cake, making every bite melt-in-your-mouth heavenly. Whether served as a tea-time treat or a show-stopping dessert for gatherings, this easy-to-make cake is sure to impress with its unique combination of simplicity and flavor.
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Recipe Information
Ingredients
- 200 grams Semolina (fine)
- 100 grams Desiccated coconut
- 150 grams Granulated sugar
- 200 grams Yogurt (plain)
- 100 grams Butter (melted)
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 12 pieces Blanched almonds
- 250 milliliters Water
- 200 grams Granulated sugar (for syrup)
- 1 tablespoon Lemon juice
- 1 teaspoon Orange blossom water (optional)
Instructions
Preheat oven to 180°C (350°F) and grease a 9-inch (23 cm) square or round baking dish with butter or oil.
In a large mixing bowl, combine the semolina, desiccated coconut, granulated sugar, and baking powder.
Add the yogurt, melted butter, and vanilla extract to the dry ingredients and mix well until a thick batter forms.
Pour the batter into the greased baking dish and spread it evenly with a spatula.
Using a knife, score the surface of the batter into diamond shapes or squares (do not cut all the way through). Place one blanched almond in the center of each diamond or square.
Bake in the preheated oven for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the syrup: In a small saucepan, combine water and sugar over medium heat. Stir until the sugar is dissolved, then bring to a boil.
Reduce the heat and simmer the syrup for 8-10 minutes until slightly thickened. Stir in the lemon juice and orange blossom water (if using), then remove from heat and let it cool slightly.
Once the cake is baked, remove it from the oven and immediately pour the warm syrup evenly over the hot cake, ensuring it soaks into the scored lines.
Let the cake cool completely in the baking dish to allow the syrup to be fully absorbed.
Cut along the scored lines and serve. Enjoy your moist and flavorful Coconut Semolina Syrup Cake!
Nutrition Facts
Calories |
3672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.4 g | 208% | |
| Saturated Fat | 113.5 g | 568% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 657 mg | 29% | |
| Total Carbohydrate | 540.5 g | 197% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 369.0 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1377 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
