Greek Semolina Cake
Greek Semolina Cake is a moist cake mixed with semolina and desiccated coconut that is drizzled with lemon syrup. This dessert is a crowd-pleaser and will have guests coming back for seconds!
Equipment
- stand mixer, oven
Ingredients
For the Greek Semolina Cake:
- 8 ozs unsalted butter
- 1 cup granulated sugar
- 3 eggs lightly beaten
- 1 cup semolina fine
- 1 tsp vanilla extract
- ¾ cup coconut shredded
- 1¼ cup self-rising flour
For the lemon syrup:
- ¾ cup granulated sugar
- 1 cup water
- 1 lemon thinly sliced
Instructions
How to make the Greek Semolina Cake:
- Preheat oven to 350 degrees F. Grease a 9" round pan with melted butter and line with wax paper. Beat the butter and sugar until light and fluffy for about 11 minutes.
- Lightly whisk the eggs in a small bowl using a fork.
- Gradually, add the eggs, beating well between each addition.
- Add the vanilla extract and semolina and beat for 6 minutes.
- Fold in the desiccated coconut and self-rising flour and stir until combined.
- Spoon the batter into the prepared cake pan. Smoothen the top with a palette knife.
- Bake for 40 minutes or until skewer comes out clean.
- Drizzle the lemon syrup evenly on the hot cake. Serve chilled garnished with the lemon slices from the lemon syrup.
How to make the lemon syrup:
- Combine the water and sugar over low heat and stir until dissolved.
- Add the lemon slices and simmer uncovered for 16 minutes without stirring.
Notes
You can adjust the sweetness of the cake by drizzling more or less of the lemon syrup.
Nutrition
Calories: 499kcalCarbohydrates: 61gProtein: 5gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 122mgSodium: 31mgPotassium: 96mgFiber: 2gSugar: 45gVitamin A: 801IUVitamin C: 7mgCalcium: 25mgIron: 1mg
