Whether you have or haven't had the chance to experiment the crumbly taste of baked semolina coconut cake, lightly soaked with sugar-rose syrup and garnished with almonds and orange rinds, get ready for an exceptional try out...our version of this delectable cake is absolutely simple, quick and easy to follow as 1, 2, 3. Here is what you need:
- 1 cup of semolina.
- 1 cup of all purpose flour.
- 1 cup of shredded coconut.
- 1 cup of plain yogurt.
- 3/4 cup of vegetable oil.
- 3/4 cup of granulated sugar.
- 2 large eggs.
- 2 tsp of baking powder.
- 2 tsp of vanilla extract.
- 2 tbsp of orange juice (optional).
- Almonds and orange rinds for garnish.
- 1 cup of granulated sugar.
- 1 1/2 cup of water.
- 2 tsp of rose water.
- 1 tsp of lemon juice
- Large mixing bowl.
- Medium bowl.
- Hand mixer.
- Wire whisk.
- Medium round baking pan.
- Saucepan.
- Preheat oven to 350 F. Meanwhile, prepare the sugar-rose syrup. In a saucepan, combine 1 cup of granulated sugar, 1 1/2 cup of water, 2 tsp of rose water, and 1 tsp of lemon juice, and let cook for10 min over medium heat, then set aside to cool.
- In a medium bowl, whisk the dry ingredients, including 1 cup of semolina, 1 cup of all purpose flour, 1 cup of shredded coconut, and 2 tsp of baking powder till well combined, then set aside.
- In a large mixing bowl, put 3/4 cup of granulated sugar, 2 large eggs, 2 tsp of vanilla extract, and 2 tbsp of orange juice, and beat in using a hand mixer till light.
- Add in 3/4 cup of vegetable oil and 1 cup of plain yogurt, and beat in till the batter is well incorporated.
- Gradually, add the dry ingredients to the batter, and mix well till you end up with a consistent cake batter.
- Pour the batter in a greased medium round pan lightly dusted with flour, and bake till the edges and the top of cake are golden brown. The cake should be done when the tester comes out clean. (may take 25-35 min).
- Cut the cake into diamond-shape pieces while still hot in the pan, then pour some of cooled sugar- rose syrup over the cake, and set aside for the cake to absorb the syrup.
- Garnish with toasted almonds and orange rinds. Serve it warm or cold with coffee or tea.
Baker's Note:
- If you don't have a hand mixer, you may use a wire whisk throughout the preparation process as long as you end up with a consistent cake batter.
- The sugar syrup should be cooled enough before pouring it over the hot cake.
- The amount of syrup to be poured over the cake depends on your taste and preference. Keep in mind though, that semolina flour has the ability to absorb sugar syrup quite well. That is, in order to end up with satisfying results, it is recommended that you pour enough syrup over the cake, otherwise you might end up with a dry cake.
- If you are not planning to consume the whole cake, it is recommended that you save it in a container and keep it in the fridge for later use.
