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Gallery Semolina Coconut Cake Credit: Bobbi Lin Recipe Summary Servings: 12
Ingredients For the Syrup 2 cups sugar Pinch of saffron threads 2 tablespoons fresh lemon juice For the Cake Unsalted butter, for pan Pinch of saffron threads 1 1/4 cups whole milk, warmed 2 cups desiccated coconut 1 1/2 cups semolina flour 1 1/2 teaspoons baking powder 1/2 teaspoon kosher salt 2 large eggs, room temperature 1/2 cup sugar 1/2 cup safflower oil 1 cup plain whole-milk yogurt 1/4 cup pistachios, finely chopped
Gallery Semolina Coconut Cake Credit: Bobbi Lin
Recipe Summary Servings: 12
Gallery
Semolina Coconut Cake Credit: Bobbi Lin
Semolina Coconut Cake
Credit: Bobbi Lin
Semolina Coconut Cake
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
2 cups sugar Pinch of saffron threads 2 tablespoons fresh lemon juice
Unsalted butter, for pan Pinch of saffron threads 1 1/4 cups whole milk, warmed 2 cups desiccated coconut 1 1/2 cups semolina flour 1 1/2 teaspoons baking powder 1/2 teaspoon kosher salt 2 large eggs, room temperature 1/2 cup sugar 1/2 cup safflower oil 1 cup plain whole-milk yogurt 1/4 cup pistachios, finely chopped
Directions
Make the syrup: In a small saucepan, combine sugar, saffron, lemon juice, and 1/2 cup water. Bring to a boil, reduce to a simmer, and stir constantly until sugar dissolves.
Make the cake: Preheat oven to 350 degrees. Butter a 9-by-13-inch pan and line with parchment paper, leaving a 2-inch overhang on all sides; set aside.
Add saffron to milk and let steep 5 minutes. Whisk together coconut, semolina flour, baking powder, and salt in a large bowl until combined. In a separate large bowl, whisk together eggs, sugar, and oil until light and fluffy. Add milk mixture and yogurt; stir to combine. Fold in coconut mixture to incorporate.
Transfer batter to prepared pan and bake until cake is golden brown and springs back in center when gently touched, about 1 hour.
Transfer pan to a wire rack. Pour syrup over warm cake and sprinkle with pistachios. Let cake cool completely in pan on a wire rack. Using parchment overhang, remove cake from pan to a cutting board; cut into triangles using a serrated knife.
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All Reviews for Semolina Coconut Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Semolina Coconut Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
