🧾 Ingredients
Cake base:
1 cup semolina (fine or medium)
1 cup desiccated coconut
¾ cup sugar
1 cup plain yogurt
½ cup melted butter (or oil)
1 tsp baking powder
1 tsp vanilla extract
Pinch of salt
Sugar syrup:
1 cup sugar
¾ cup water
1 tsp lemon juice
Optional: 1 tsp rose water or orange blossom water
Instructions
1. Make the syrup (first!)
Combine sugar + water in a saucepan
Bring to boil, then simmer 8–10 minutes
Add lemon juice and flavoring
Let it cool completely
2. Prepare the batter
In a bowl, mix semolina, coconut, sugar, baking powder, and salt
Add yogurt, melted butter, and vanilla
Mix until combined (don’t overmix)
Let rest 10–15 minutes (important for texture)
3. Bake
Preheat oven to 180°C / 350°F
Grease a square pan
Spread batter evenly
Score into squares before baking
Bake for 30–40 minutes until deep golden
4. Add syrup
Pour cool syrup over hot cake immediately after baking
Let it soak 20–30 minutes
5. Crisp finish (optional but matches your image)
Sprinkle sugar on top
Broil for 2–3 minutes until caramelized and crisp
📊 Nutrition (Per square, ~12 pieces)
Calories: ~180–230 kcal
Fat: 8–11 g
Carbs: 28–32 g
Sugar: 18–22 g
Protein: 3–4 g
Q&A
1. Why is my cake dry?
Too much semolina
Not enough syrup
Overbaking
👉 Solution: Add more syrup or reduce bake timeDesserts
2. Can I skip coconut?
Yes—replace with more semolina, but texture will be less soft.
3. How do I get that crispy top?
Sprinkle sugar before broiling
Or bake slightly longer for darker crust
4. Can I make it dairy-free?
Replace yogurt with coconut yogurt
Use oil instead of butter
5. Why rest the batter?
Semolina absorbs liquid → gives soft, non-gritty textureFood
6. Storage
Room temp: 2 days
Fridge: 5 days
Reheat slightly for best texture
7. Flavor variations
Add lemon zest
Add almonds on top
Add honey instead of syrup
Use orange syrup for citrus twist