Ingredients
- FOR CAKE
- 2 cups semolina (fine)
- 2 cups coconut (dried, unsweetened)
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 cup yogurt (plain whole-milk)
- 3 eggs
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- FOR SUGAR SYRUP
- 1 1/4 cups granulated sugar
- 1 1/4 cups water
- 1 teaspoon lemon juice
- 1 teaspoon freshly grated lemon zest
- FOR SERVING
- 1/2 to 1 cup pistachios, finely chopped
- 1/2 to 1 cup coconut (unsweetened)
How to Make
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Make the Cake:
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Step 1: Preheat the oven to 350°.
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Step 2: In a bowl, combine all of the cake ingredients into a thick batter and press into either a 9-by-13-inch baking dish or a 10-inch springform pan that's been greased and lined with parchment.
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Step 3: Bake for 20 to 25 minutes until the center is set. Turn the oven to broil for 3 to 4 minutes to brown the top of the cake (Keep an eagle eye on the cake so as not to have it burn). Let cool.
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Step 4: *Meanwhile, make the sugar syrup:*.
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Step 5: In a saucepan, combine the sugar and water over high heat; boil until the sugar is dissolved. Add the lemon juice, zest, and allow the syrup to cool slightly before slowly pouring the syrup over the cake until it's completely absorbed.
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To Serve:
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Step 6: Cut into pieces and garnish each with the chopped pistachios and more coconut.
We hope you enjoy this recipe!
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