Semolina Coconut Cake with Yogurt
Moist semolina and coconut cake with yogurt, baked in a 9x13 pan and finished with a simple syrup.
What You'll Need
- 1 ½ cups (240g) fine semolina
- 1 cup (80g) unsweetened shredded coconut
- 1 ½ cups (300g) granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 large eggs
- 1 cup (240g) plain yogurt
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- For syrup: 1 cup (200g) sugar, 1 cup (240ml) water, 1 teaspoon lemon juice
- 9x13 inch baking pan
- 2 large mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Small saucepan
- Wire rack
Prep: 15 min. Cook: 35-40 min. Servings: 8-10 slices. This cake uses fine semolina and shredded coconut for a tender crumb.
Preheat and Prep Pan
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch pan or line with parchment paper.
Mix Wet Ingredients
In a large bowl, whisk eggs, yogurt, oil, and vanilla until smooth.
Combine Dry Ingredients
In another bowl, whisk semolina, coconut, sugar, baking powder, and salt.
Combine Mixtures
Gradually add dry to wet, mixing until just combined. Do not overmix; lumps are fine.
Bake
Pour batter into prepared pan. Bake 35-40 minutes until golden and a toothpick comes out clean.
Make Syrup
While cake bakes, simmer sugar, water, and lemon juice in a small saucepan for 5 minutes. Cool slightly.
Soak and Cool
Remove cake from oven. Pour warm syrup over hot cake. Let cool completely on a wire rack before slicing.
Tip
For extra moisture, poke holes in the cake with a fork before pouring syrup.
Note
Syrup is hot; handle carefully. Cool cake fully to set texture.
