Coconut Semolina Syrup Cake Recipes

SEMOLINA COCONUT CAKE

Steps:

• Make the syrup: In a small saucepan, combine sugar, saffron, lemon juice, and 1/2 cup water. Bring to a boil, reduce to a simmer, and stir constantly until sugar dissolves.
• Make the cake: Preheat oven to 350 degrees. Butter a 9-by-13-inch pan and line with parchment paper, leaving a 2-inch overhang on all sides; set aside.
• Add saffron to milk and let steep 5 minutes. Whisk together coconut, semolina flour, baking powder, and salt in a large bowl until combined. In a separate large bowl, whisk together eggs, sugar, and oil until light and fluffy. Add milk mixture and yogurt; stir to combine. Fold in coconut mixture to incorporate.
• Transfer batter to prepared pan and bake until cake is golden brown and springs back in center when gently touched, about 1 hour.
• Transfer pan to a wire rack. Pour syrup over warm cake and sprinkle with pistachios. Let cake cool completely in pan on a wire rack. Using parchment overhang, remove cake from pan to a cutting board; cut into triangles using a serrated knife.

COCONUT SYRUP CAKE

Steps:

• Grease a 20 cm pan, line the base with greaseproof paper.
• Using a beater, cream butter and sugar until light and fluffy.
• Beat the eggs one at a time.
• Stir in coconut, sifted flour.
• Spread mixture into prepared pan.
• Bake in a moderate oven of 180°C for 30-40 minutes.
• Pour hot syrup over cake, cool in pan.
• Lemon syrup: Combine all ingredients in saucepan, stir over low heat without boiling until sugar has dissolved.
• Bring to the boil then simmer, uncovered, for 3 minutes.
• Strain syrup.