Coconut semolina cake
Semolina cake with orange blossom syrup and coconut.
Active time25 min
Cooking35 min
Total1 h 30 minResting : 30 min
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Ingredients
- 60 g butter
- 200 g plain yoghurt
- 150 ml water
- 20 ml food-grade orange blossom water
- 5 g baking powder
- 80 g grated coconut
- 250 g dry fine wheat semolina
- 120 g sugar
- 100 g sugar for the syrup
Preparation
Preheat the oven to 180 degrees Celsius. Melt the butter. Mix the semolina, coconut, sugar, baking powder, yoghurt and butter. Spread into a tin measuring 20 centimetres, lined with baking paper.
60 g butter200 g plain yoghurt5 g baking powder80 g grated coconut250 g dry fine wheat semolina120 g sugar- mixing bowl
- baking tin
- oven
- small saucepan
Bake for 30 to 35 minutes until the surface is golden.
- oven
Meanwhile, simmer the water and sugar for the syrup for 5 minutes; remove from the heat and add the orange blossom water.
150 ml water20 ml food-grade orange blossom water100 g sugar for the syrup- saucepan
Gradually pour the syrup over the hot cake. Leave to absorb the syrup and cool for 30 minutes before cutting into portions.
- baking tin
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration