Coconut Semolina Syrup Cake

Recipe by Fairy Nuff
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READY IN: 1hr 30mins
SERVES: 6-8
YIELD: 6-8 slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Syrup:
  • 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.
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