Coconut Semolina Cake

Ingredients

• Dry Ingredients
• 200 g fine semolina
• 50 g dessicated coconut
• 35 g AP flour
• 7 g baking powder
• 1.5 g fine salt
• Wet Ingredients
• 100 g sugar
• 80 g butter or coconut oil (melted & cooled)
• 150 g yoghurt of choice
• 250 ml milk of choice
• 5 ml vanilla or sweet almond extract

Instructions

1. 1

   --- Steps ---

2. 2

   Grease a 9 inch springform baking pan & coat with flour, shake of excess & set aside.

3. 3

   In a medium bowl, sift flour, baking powder & salt, whisk until well combined & set aside.

4. 4

   In a large bowl, add yoghurt, whisk to get rid of any lumps, add milk, butter sugar, flavour extract, dessicated coconut & semolina, whisk well to incorporate all the ingredients.

5. 5

   Cover with aluminium foil & let it rest for 2 hrs.

6. 6

   After resting, fold in the flour mixture & transfer batter into the greased baking pan.

7. 7

   Bake in a 180 deg C preheated oven for about 30-40 mins or until a toothpick inserted in the center of the cake comes out clean.

8. 8

   Remove from oven & set aside to cool.

9. 9

   Meanwhile, make the syrup by combining all the ingredients in a saucepan (except rose water) & simmer on low heat until sugar is fully dissolved & mixture thickens slightly.

10. 10

    Add rose water (if using) & stir well.

11. 11

    Using a toothpick, prick as many holes on the surface of the cake, pour warm syrup & set aside to cool.

12. 12

    After 1 hr, sprinkle 2 tbsp dessicated coconut evenly on surface of the cake & leave cake to cool completely.

13. 13

    Remove cooled cake from pan, cut into desired shape & size.

14. 14

    Arrange whole or crushed nuts of choice on pieces of cake (optional) & serve.