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


Coconut Cake

Yield: One 9”x13” Cake


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


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.


Coconut Macaroons

Salaams Everyone!

I have been so busy these past few weeks! We celebrated my son’s first birthday last week, and we also had a party for him. This week we had a dinner party for some friends that are moving to Toronto; Next week we’re leaving to visit my family in California for a few weeks. So needless to say, I’ve had my plate full.

Anyway, today’s recipe is a family favorite- Coconut Macaroons.  My husband LOVES these and is always asking that I make more.  My dad is also a big fan of these, but I make these with unsweetened coconut for him because he doesn’t like things too sweet.

I hope you give these a try, they’re a cinch to make!

Coconut Macaroons

Yield:  24 Pieces


  • 4 ½ cups shredded coconut (sweetened, unsweetened, or a blend of both)
  • 1 (14 oz.) can condensed milk
  • 1 ½ teaspoons vanilla


Combine all of the ingredients, making sure that all of the coconut is coated properly.

Refrigerate the mixture for at least two hours (can be kept overnight).

Preheat the oven to 325°F.

Using about 1 to 2 teaspoons worth, form balls out of the coconut mixture.  Be sure to squeeze while rolling, because that will help prevent the macaroons from losing their shape while being baked.

Bake on a greased cookie sheet for 15 to 20 minutes, until the edges turn golden brown.

Cool completely and store in an airtight container.