Coconut Semolina Syrup Cake Recipe

Name: Coconut Semolina Syrup Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g unsalted butter; 1 cup caster sugar; 3 eggs (lightly beaten); 1 teaspoon vanilla extract; 1 cup semolina (fine ground); 3/4 cup desiccated coconut; 1 1/4 cups self-rising flour; Lemon Syrup; 3/4 cup sugar; 1 cup water; 1 lemon (sliced finely)

Servings: persons

250 g unsalted butter
1 cup caster sugar
3 eggs (lightly beaten)
1 teaspoon vanilla extract
1 cup semolina (fine ground)
3/4 cup desiccated coconut
1 1/4 cups self-rising flour
Lemon Syrup
3/4 cup sugar
1 cup water
1 lemon (sliced finely)

1
Preheat oven to 180u00b0C.
2
Brush a deep 23cm springform pan with melted butter. Line base and sides with paper, grease the paper.
3
Using electric beaters beat the butter and sugar in a small mixing bowl for ten minutes.
4
Add the eggs gradually, beating thoroughly after each addition.
5
Add the vanilla and semolina, beat for 5 minutes.
6
Add the coconut, stir.
7
Using a metal spoon fold in the sifted flour. Stir until the mixture is just combined and smooth.
8
Spoon the mixture into the prepared tin and smooth the surface.
9
Bake for 1 hour or until a skewer comes out clean.
10
Pour cold syrup over the hot cake while still in the pan. When the cake is cool decorate with the lemon slices.
11
Serve with cream.
12
Syrup:
13
Combine sugar and water in a small saucepan. Stir constantly over low heat until the mixture boils and sugar has dissolved.
14
Add the lemon slices, bring to boil, reduce heat and simmer gently, uncovered and without stirring for 15 minutes.

1041

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 250 g unsalted butter, 1 cup caster sugar, 3 eggs (lightly beaten), 1 teaspoon vanilla extract, and more.

Yes, Coconut Semolina Syrup Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Semolina Syrup Cake

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