Description
A moist, aromatic coconut semolina cake with yogurt and lime, finished with a zesty citrus syrup for the ultimate tropical treat.
Ingredients
1.5 cups medium semolina
1 cup unsweetened shredded coconut
1 cup granulated sugar
1 cup full-fat Greek yogurt
3 large eggs, room temperature
1/2 cup unsalted butter, melted and cooled
2 teaspoons baking powder
Zest of 2 limes
1/4 cup fresh lime juice
1/2 cup water (for syrup)
1/2 cup sugar (for syrup)
Extra lime zest for garnish
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
Step 2: In a medium bowl, whisk together the semolina, shredded coconut, and baking powder until well combined.
Step 3: In a separate large bowl, beat the eggs and sugar until pale and thick, then stir in the yogurt, melted butter, lime zest, and lime juice.
Step 4: Gradually add the dry semolina mixture into the wet ingredients, folding gently with a spatula until no dry streaks remain.
Step 5: Pour the batter into the prepared pan and bake for 40-45 minutes, or until the top is golden brown and a skewer inserted comes out clean.
Step 6: While the cake is baking, combine the water, 1/2 cup sugar, and a tablespoon of lime juice in a small saucepan; simmer for 5 minutes to create a syrup.
Step 7: Once the cake is out of the oven, immediately pour the cooled syrup over the hot cake and let it sit for at least 30 minutes before serving.
Notes
Ensure your yogurt is at room temperature to prevent the melted butter from seizing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 26g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
