Coconut Semolina Cake

This cake is typical of Greece. Its juiciness will completely captivate you, but be careful as it is very sweet and filling.

Details

  • Preparation Time: 55 minutes
  • Cooking Time: 66 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 4 pieces Egg, fresh

  • 150 g Butter, unsalted

  • 250 g Sugar, white

  • 0.25 teaspoons Salt, table

  • 200 ml Milk, whole milk

  • 0.5 teaspoons Baking powder

  • 0.75 teaspoons Baking powder

  • 0.5 teaspoons Vanilla, extract, natural

  • 80 g Coconut, flakes

  • 250 g Wheat flour, white, multi-purpose

  • 120 g Semolina

  • 1 spoon Butter, unsalted

  • 2 drops Wheat flour, white, multi-purpose

  • 3 spoons Coconut, flakes

Sladkorni sirup

  • 600 ml Water

  • 700 g Sugar, white

Steps

  1. Preheat the oven to 170 degrees Celsius. Grease a deep rectangular baking dish (23 x 33 cm) with butter and dust it with flour. Remove any excess flour from the dish.

  2. Crack the eggs and separate the yolks and whites into two bowls. Beat the egg whites with an electric mixer first at low speed, then increase the speed and beat until stiff peaks form. Cream the softened butter, sugar, and salt together. Gradually add the egg yolks to the butter mixture while continuously mixing.

  3. Then add the milk, baking soda, baking powder, vanilla extract, coconut, flour, and semolina. Mix everything on low speed until a uniform batter is formed. Gently and slowly fold in half of the beaten egg whites with a spatula. Finally, fold in the other half of the egg whites.

  4. Pour the batter into the prepared baking dish and bake in the preheated oven for 50 to 60 minutes. The cake is done when a toothpick inserted into the center comes out clean.

  5. Remove the baking dish from the oven and let the cake cool.

  6. Meanwhile, prepare the syrup. Place a saucepan with sugar and water over low heat and slowly heat while stirring until the sugar is completely dissolved. Bring the liquid to a boil and let it simmer for 4 minutes to thicken and form a syrup. Remove the saucepan from the heat.

  7. Poke the cooled cake in several places and pour the hot syrup over it. Sprinkle coconut on top and let the cake cool completely. You can also chill the cake in the refrigerator.

  8. Cut the cake into smaller pieces, arrange them on a serving plate, and serve.

Nutrition Information (Per 100g)

  • Calories: 385.14 kcal
  • Fat: 17.78 g
    • Saturated Fat: 11.49 g
  • Carbohydrates: 48.3 g
    • Sugars: 20.71 g
  • Protein: 6.46 g
  • Fiber: 0.67 g

Advice

Vanilla extract can be bought or made at home.