Salaams and a hearty hello to everyone!
The Hubby, Zuni (my 1 year-old son), and I are finally in California! We’ve been here for one week already and we still have a few more weeks to go, but I feel like our time here is going to fly by!
Anyway, today’s recipe is an awesome coconut cake featured on Chef In Disguise. I’ve made this cake almost 10 times in the last few months, it’s that good! I kept everything in the recipe the same except for the syrup (which I halved). Lately I’ve been getting experimental and thinking about baking the cake in round pans and layering with a light whipped cream… just thinking about it is making my mouth water LOL
Yield: One 9”x13” Cake
- 4 eggs
- 1 teaspoon vanilla
- 1 cup yogurt
- ½ cup oil
- 1 cup sugar
- 1 cup semolina
- 1 cup desiccated coconut
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- Desiccated coconut, for garnish
- 1 cup sugar
- ½ cup water
- Squeeze of lemon
Prepare the syrup by combining all of the ingredients in a saucepan and cooking over medium-high heat, until the sugar has dissolved. Remove from the heat and set aside.
Preheat the oven to 375°F and set aside a greased 9”x13” baking dish.
Beat eggs and vanilla until frothy. Add yogurt, oil, and sugar, and mix well after each addition. Fold in semolina, coconut, all-purpose flour, and baking powder.
Pour the batter into the baking dish and bake for 30 minutes, or until an inserted toothpick come out clean. For a golden color, place under the broiler for a few minutes.
Allow the cake to cool for about 5 minutes. Pour the prepared syrup over the warm cake and allow it to be absorbed. Garnish with coconut.