Coconut Semolina Syrup Cake Recipes
SEMOLINA COCONUT CAKE
Semolina flour gives this easy-to-make cake its pleasantly coarse texture and, with an assist from saffron, its lovely yellow hue.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 15
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 SEMOLINA SYRUP CAKE
Make and share this Coconut Semolina Syrup Cake recipe from Food.com.
Provided by Fairy Nuff
Categories Dessert
Time 1h30m
Yield 6-8 slices, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C.
- Brush a deep 23cm springform pan with melted butter. Line base and sides with paper, grease the paper.
- Using electric beaters beat the butter and sugar in a small mixing bowl for ten minutes.
- Add the eggs gradually, beating thoroughly after each addition.
- Add the vanilla and semolina, beat for 5 minutes.
- Add the coconut, stir.
- Using a metal spoon fold in the sifted flour. Stir until the mixture is just combined and smooth.
- Spoon the mixture into the prepared tin and smooth the surface.
- Bake for 1 hour or until a skewer comes out clean.
- Pour cold syrup over the hot cake while still in the pan. When the cake is cool decorate with the lemon slices.
- Serve with cream.
- Syrup:.
- Combine sugar and water in a small saucepan. Stir constantly over low heat until the mixture boils and sugar has dissolved.
- Add the lemon slices, bring to boil, reduce heat and simmer gently, uncovered and without stirring for 15 minutes.
Nutrition Facts : Calories 803.1, Fat 39.9, SaturatedFat 24.9, Cholesterol 195.3, Sodium 395.7, Carbohydrate 104.5, Fiber 3, Sugar 62.6, Protein 10.1
COCONUT SYRUP CAKE
Make and share this Coconut Syrup Cake recipe from Food.com.
Provided by Norahs Girl
Categories Dessert
Time 53m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 700.1, Fat 53.9, SaturatedFat 43.1, Cholesterol 139.1, Sodium 356.8, Carbohydrate 52, Fiber 10.2, Sugar 30, Protein 9
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