Prep 30 mins
Cook 1 hr
A Greek dessert-style cake posted for Zaar World Tour 2005.
Make and share this Coconut Semolina Syrup Cake recipe from Food.com.
- Preheat oven to 180°C.
- Brush a deep 23cm springform pan with melted butter. Line base and sides with paper, grease the paper.
- Using electric beaters beat the butter and sugar in a small mixing bowl for ten minutes.
- Add the eggs gradually, beating thoroughly after each addition.
- Add the vanilla and semolina, beat for 5 minutes.
- Add the coconut, stir.
- Using a metal spoon fold in the sifted flour. Stir until the mixture is just combined and smooth.
- Spoon the mixture into the prepared tin and smooth the surface.
- Bake for 1 hour or until a skewer comes out clean.
- Pour cold syrup over the hot cake while still in the pan. When the cake is cool decorate with the lemon slices.
- Serve with cream.
- Combine sugar and water in a small saucepan. Stir constantly over low heat until the mixture boils and sugar has dissolved.
- Add the lemon slices, bring to boil, reduce heat and simmer gently, uncovered and without stirring for 15 minutes.
I made this cake for the July 08 Recipe Swap. I'd never cooked with semolina before so I was bit nervous about making this cake, but it turned out really well. The staff at work were all very impressed with my efforts! It is a lovely, mild flavoured cake with a great lemony flavour. The lemon syrup was excellent. The only thing I'll have to take into considering next time I make it is to remember to bake it for a shorter period as I have a fan forced oven. I baked it for 50min and it was well and truly done by then, if anything it came out a little dry, but that was my fault and nothing to do with the recipe. Next time I will check it after about 40min. The flavour was excellent though. I really enjoyed it and I will certainly make it again. Thanks Fairy Nuff!