Delicious Egyptian Semolina Coconut Cake Recipe

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If you’re looking for a dessert that combines texture and sweetness, look no further than this Egyptian semolina coconut cake. It’s a delightful treat that’s perfect for special occasions or simply as an indulgence any day of the week. The unique blend of semolina and coconut gives this cake a rich, moist texture that will leave your taste buds craving more.

This cake is not just visually appealing with its golden crust, but it also tantalizes the palate with hints of coconut and subtle sweetness. Serve it with a cup of tea or coffee, and you’ll have a delightful culinary experience that transports you straight to Egypt.

Easy to prepare, this cake is a wonderful way to introduce a taste of Middle Eastern cuisine to your kitchen. Whether you’re familiar with Egyptian desserts or trying them for the first time, this cake is sure to impress.

Egyptian Semolina Coconut Cake

This Egyptian semolina coconut cake is a moist and aromatic dessert made with fine semolina, shredded coconut, and flavored with a hint of vanilla. It’s sweetened just right, creating a perfect balance that’s satisfying without being overwhelming.

Ingredients

• 1 cup fine semolina
• 1 cup shredded coconut
• 1 cup sugar
• 1 cup yogurt
• 1/2 cup melted butter
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/2 cup milk (optional for extra moisture)
• Chopped nuts for garnish (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a round cake pan.
2. Mix Dry Ingredients: In a large bowl, combine semolina, shredded coconut, sugar, baking powder, and mix well.
3. Combine Wet Ingredients: In another bowl, mix together yogurt, melted butter, and vanilla extract. If using milk, add it here.
4. Combine Mixtures: Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing.
5. Bake: Pour the batter into the prepared cake pan and bake for 30-35 minutes or until golden brown and a toothpick inserted comes out clean.
6. Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Serve at room temperature, garnished with chopped nuts if desired.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

• Servings: 8 pieces
• Calories: 280kcal
• Fat: 12g
• Protein: 4g
• Carbohydrates: 40g