Semolina and coconut are one of the best combo whether it is savory or sweet, they shine well together. We have a breakfast dish made of semolina and coconut which is savory called upma. It has been long time I am planning to make Coconut Namoura which I usually get from my favorite middle eastern store. But didn’t make it because it is too much for a one person to finish. This recipe has cake base which is something new and decided to try it. This Semolina coconut cake is simple, yet nutty and great with a cup of coffee.
This recipe is adapted from Traditional Jewish Baking: Retro Recipes Your Grandma Would Make… If She Had a Mixer by Carine Goren . I liked the recipe, but I made changes, as her recipe doesn’t have salt in it; also, the amount of baking powder is a little off. So adjusted that. This recipe requires a little prep as you need to beat egg yolks and egg whites separately, other than that this is easy. Once the cake is baked add warm sugar syrup into the cake. But it won’t be soggy as Coconut Namoura. Still moist and great tasting with a cup of coffee, the sweetness is perfect not gone overboard.
If you are trying semolina for first time, then you will feel like cornmeal cake, but it tastes different. If you use the semolina available here in US grocery stores, then cake will be more yellowish in color. I used fine semolina from the Indian store. Also used fine desiccated coconut. Best part of the cake is that it has orange juice in cake. May be next time I will add some rose extract or orange blossom to the sugar syrup to make the cake aromatic. May be addition of orange zest will be good too. Otherwise no other changes needed.
I halved the original recipe to make it into 8x8 in cake you can serve them with your favorite coffee or tea.
Let me know how it turned out for you.
Semolina coconut cake
- For cake
- 2 eggs separated
- ¼ cup + 2 tablespoon 90ml vegetable oil
- ½ cup 120ml freshly squeezed orange juice
- ½ cup 80g semolina/rava
- ½ cup 70g all purpose flour
- ½ cup 50g desiccated coconut
- 2 teaspoon baking powder
- ¼ cup + 2 tbsp 75g sugar
- ¼ teaspoon salt
- For the syrup
- ½ cup 120ml water
- ½ cup 100g sugar
- 1 tablespoon 15ml lemon juice
- For garnish
- ¼ cup 25g desiccated coconut
- Preheat oven to 350F/180C and grease 8x8 inch pan and line with parchment paper
- In a bowl add flour, semolina, all-purpose flour, baking powder, desiccated coconut and salt and mix well and set aside.
- In another bowl add orange juice, two egg yolks and vegetable oil and mix well.
- Add this egg-oil- orange juice mixture to semolina mixture and mix well and set aside.
- In a kitchen aid bowl add two egg whites and gradually add sugar while beating. Once it reaches soft stiff peak mix in with semolina mixture.
- Then transfer to prepared pan and bake at 350F/ 180C for about 30 minutes
- While cake is baking make the sugar syrup, heat water in a bowl and add sugar and heat until sugar melt, switch off the heat and add lemon juice.
- While cake is warm poke the cake with fork and add the syrup and garnish with desiccated coconut
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.