I got this semolina coconut cake recipe from my friend. There are, quite frankly, too many semolina cake variations out there. Some recipes call for eggs, others call for yogurt. Some use a honey-based syrup, others use a sugar-based syrup. Some syrups are flavored with citrus-like orange or tangerine peels, and others use spices like cinnamon or cloves.
- 1 cup butter
- 1 cup sugar, powdered
- 4 eggs, separated
- 2 cups coconut, grated
- 2 cups semolina
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp rose/almond essence
- 9 inch round cake tin lined with butter paper or greased and dusted with flour.
- Mix the coconut, semolina, baking powder and salt and keep aside. Mix butter and sugar till fluffy.
- Add the egg yolks to the mixture and beat again. Fold in the semolina mixture. It should be like a thick batter.
- Add the essence. Beat egg whites stiff and fold into the mixture.
- Transfer the mixture into the prepared tin. Leave refrigerated, overnight.
- Bake in a pre-heated oven (180 C-375 F) for about 35 minutes or till brown and cooked through.