Semolina Coconut Cake
Today, we are featuring something from the Middle East. Oh, yes, this part of the world has lots of simple yet delicious desserts that you should try out.
Have you had Semolina Coconut Cake? No? Well, this is an excellent opportunity to try this Middle Eastern treat, and this recipe yields the best. I am sure you have already seen semolina flour before at the grocery store, but maybe you just did not notice it. This type of flour gives this cake that yellowish color.
If this is your first time making Semolina Coconut Cake, do not panic when you see some lumps when putting the ingredients together. But there is no need to worry. Just relax and let the mixture sit in the pan. After quite some time, the semolina should absorb the cake and will start to form a cake.
Just so you know, the combination of semolina and coconut is really good. This cake has this nice texture, almost similar to that of cornbread, but it is sweet. If you want your cake to be sweeter, you can actually make two batches of syrup. But in my opinion, one batch should be good enough.
Looking for a delicious and nutty cake? Look no more but this Semolina Coconut Cake. It is simple yet sumptuous, and it is one of the best ways to treat your taste buds to a super moist and decadent Middle Eastern dessert.
2 eggs (separated)
1/4 c. and 2 tablespoons of vegetable oil
1/2 c. freshly squeezed orange juice
1/2 c. semolina or rava
1/2 c. all-purpose flour
1/2 c. desiccated coconut
2 tsp. baking powder
1/4 c. and 2 tablespoons of sugar
1/4 tsp. salt
1/2 c. water
1/2 c. sugar
1 tablespoon lemon juice
***1/4 cup desiccated coconut (for garnish)
- Preheat oven to 350 degrees Fahrenheit. Grease a pan (8X8) and line with parchment paper.
- Place semolina, all-purpose flour, baking powder, desiccated coconut, and salt in a bowl. Mix well and set aside.
- Add orange juice, 2 egg yolks, and vegetable oil in a separate bowl and mix well.
- Mix the orange mixture with the semolina mixture. Mix well and set aside.
- In another bowl, add two egg whites and then gradually add sugar while beating. Beat until soft peaks form. Mix in with semolina mixture.
- Pour the mixture into the prepared pan and bake for about 30 minutes.
- Make the syrup while baking. Heat water in a bowl and then add sugar. Heat until sugar is fully dissolved. Remove from heat and add lemon juice.
- Poke the cake using a fork. Add the syrup and then garnish with desiccated coconut.
- Make two batches of syrup if you want your cake to be sweeter. You can also add more desiccated coconut if you wish to.
If you don’t have parchment paper to line the pan with, one option is to brush the sides with tahini.