John Myers
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Baking: Coconut Almond Semolina Cake
The perfect baking: coconut almond semolina cake recipe with a picture and simple step-by-step instructions.
* for the dough
- 50 g Desiccated coconut
- 70 g Ground almonds
- 150 g Semolina
- 1 packet Baking powder
- 150 g Sugar
- 3 Eggs
- 200 g Yogurt
- 150 ml Sunflower oil
* for the syrup
- 400 ml Water
- 300 g Sugar
- 1 tsp Lime juice
- First prepare the syrup. To do this, put water and sugar in a saucepan, bring to the boil, add lime juice and cook for 3-4 minutes.
- Beat the sugar and eggs until frothy. Mix the coconut flakes, almonds, semolina and baking powder. Add together with the yoghurt and oil and mix everything into a dough.
- Put this on a greased baking sheet (approx. 26x38cm) and bake in the oven preheated to 175 ° C for approx. 20-25 minutes.
- Now pour the syrup onto the hot cake. Then let it cool down.
- PS: You can also bake this cake in a 28 or 30 springform pan, then the dough will be a little thicker and have to bake a little longer.
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