Coconut Semolina Syrup Cake Recipes

Steps:

• Make the syrup: In a small saucepan, combine sugar, saffron, lemon juice, and 1/2 cup water. Bring to a boil, reduce to a simmer, and stir constantly until sugar dissolves.
• Make the cake: Preheat oven to 350 degrees. Butter a 9-by-13-inch pan and line with parchment paper, leaving a 2-inch overhang on all sides; set aside.
• Add saffron to milk and let steep 5 minutes. Whisk together coconut, semolina flour, baking powder, and salt in a large bowl until combined. In a separate large bowl, whisk together eggs, sugar, and oil until light and fluffy. Add milk mixture and yogurt; stir to combine. Fold in coconut mixture to incorporate.
• Transfer batter to prepared pan and bake until cake is golden brown and springs back in center when gently touched, about 1 hour.
• Transfer pan to a wire rack. Pour syrup over warm cake and sprinkle with pistachios. Let cake cool completely in pan on a wire rack. Using parchment overhang, remove cake from pan to a cutting board; cut into triangles using a serrated knife.

Steps:

• Preheat oven to 180°C.
• Brush a deep 23cm springform pan with melted butter. Line base and sides with paper, grease the paper.
• Using electric beaters beat the butter and sugar in a small mixing bowl for ten minutes.
• Add the eggs gradually, beating thoroughly after each addition.
• Add the vanilla and semolina, beat for 5 minutes.
• Add the coconut, stir.
• Using a metal spoon fold in the sifted flour. Stir until the mixture is just combined and smooth.
• Spoon the mixture into the prepared tin and smooth the surface.
• Bake for 1 hour or until a skewer comes out clean.
• Pour cold syrup over the hot cake while still in the pan. When the cake is cool decorate with the lemon slices.
• Serve with cream.
• Syrup:.
• Combine sugar and water in a small saucepan. Stir constantly over low heat until the mixture boils and sugar has dissolved.
• Add the lemon slices, bring to boil, reduce heat and simmer gently, uncovered and without stirring for 15 minutes.