Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Greek / Coconut Semolina Syrup Cake Recipe
    Lost? Site Map

    Coconut Semolina Syrup Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Fairy Nuff's Note:

    A Greek dessert-style cake posted for Zaar World Tour 2005.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 6-8

    Yield:

    slices

    Units: US | Metric

    Lemon Syrup

    Directions:

    1. 1
      Preheat oven to 180°C.
    2. 2
      Brush a deep 23cm springform pan with melted butter. Line base and sides with paper, grease the paper.
    3. 3
      Using electric beaters beat the butter and sugar in a small mixing bowl for ten minutes.
    4. 4
      Add the eggs gradually, beating thoroughly after each addition.
    5. 5
      Add the vanilla and semolina, beat for 5 minutes.
    6. 6
      Add the coconut, stir.
    7. 7
      Using a metal spoon fold in the sifted flour. Stir until the mixture is just combined and smooth.
    8. 8
      Spoon the mixture into the prepared tin and smooth the surface.
    9. 9
      Bake for 1 hour or until a skewer comes out clean.
    10. 10
      Pour cold syrup over the hot cake while still in the pan. When the cake is cool decorate with the lemon slices.
    11. 11
      Serve with cream.
    12. 12
      Syrup:.
    13. 13
      Combine sugar and water in a small saucepan. Stir constantly over low heat until the mixture boils and sugar has dissolved.
    14. 14
      Add the lemon slices, bring to boil, reduce heat and simmer gently, uncovered and without stirring for 15 minutes.

    Ratings & Reviews:

    • on July 27, 2008

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Coconut Semolina Syrup Cake

    Serving Size: 1 (179 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 803.1
     
    Calories from Fat 358
    44%
    Total Fat 39.8 g
    61%
    Saturated Fat 24.9 g
    124%
    Cholesterol 195.3 mg
    65%
    Sodium 395.6 mg
    16%
    Total Carbohydrate 104.5 g
    34%
    Dietary Fiber 3.0 g
    12%
    Sugars 62.6 g
    250%
    Protein 10.1 g
    20%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites