Coconut Cake

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

CoconutCakePic

Coconut Cake

Yield: One 9”x13” Cake

Ingredients:

For 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

For Syrup:

  • 1 cup sugar
  • ½ cup water
  • Squeeze of lemon

Directions:

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.

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5 responses

  1. Hello Henna
    Thank you so much for making one of my recipes and blogging about it. I am really glad you and your family enjoy it. I can’t wait to hear how the layering experiment turns out
    I hope you will have a wonderful time in California

  2. Assalam-u-alaikum!
    Stumbled upon your blog a few days ago. Love the recipes and clicks. Keep up the good work!
    I made this cake yesterday. Loved the texture but it was VERY sweet; due to the syrup I guess. But my family and I enjoyed the leftover the next day after it was in the fridge overnight. It didn’t seem that sweet, actually it was perfect.
    If I omit the syrup on my next try will the sugar be low or normal ? If no, than what should the quantity be ?

    • Wsalam!
      JazakAllah for the kind words!
      So the thing with this type of cake is that the sugar syrup adds both moisture and sweetness to the cake. Like you said, I’m sure if you eat the cake as soon as you pour the syrup on, it will be too sweet. I would suggest preparing the cake ahead of time. I sometimes make it and store it I the fridge up to 2 days before I want to serve it.
      I wouldn’t recommend completely omitting the syrup. The cake is made up of semolina, so it will naturally have a drier structure without the syrup. Maybe what you can try to do is add a bit of syrup, try it, and add more if needed.

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