Coconut-Lime Namoura Cake with Toasted Coconut

Name: Coconut-Lime Namoura Cake with Toasted Coconut
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 2 cups (320 g) fine semolina; 1½ cups (135 g) unsweetened shredded coconut; 2 teaspoons (10 g) baking powder; ½ teaspoon (3 g) fine sea salt; 1 cup (240 ml) plain full-fat yogurt, at room temperature; ¾ cup (180 ml) unsweetened coconut milk (full-fat canned); 2 tablespoons (12 g) fresh lime zest, finely grated from about 3 limes; 3 tablespoons (45 ml) fresh lime juice; 1 cup (200 g) granulated sugar; ½ cup (115 g) unsalted butter, melted, cooled slightly; ¾ cup (100 g) whole raw almonds (halves or pieces); 1½ cups (300 g) granulated sugar; 1 cup (240 ml) water; ½ cup (120 ml) fresh lime juice; 1 teaspoon (5 ml) vanilla extract; ½ cup (45 g) unsweetened shredded coconut, toasted until golden

From the MyKitchenBank Kitchen

A fusion twist on the classic Middle Eastern namoura—a tender semolina cake soaked in a fragrant lime syrup, enriched with coconut milk and yogurt, and topped with toasted shredded coconut and whole almonds. The result is moist, slightly nutty, and brightened by zesty lime, with a delicate crumb that absorbs the syrup beautifully.

Prep: 20 min
Cook: 35 min
Wait: 45 min
Total: 1 hr 40 min
Makes: One 9×13-inch (23×33 cm) cake, 12 pieces

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Ingredients

12 servings

For the cake
2 cups (320 g) fine semolina
1½ cups (135 g) unsweetened shredded coconut
2 teaspoons (10 g) baking powder
½ teaspoon (3 g) fine sea salt
1 cup (240 ml) plain full-fat yogurt, at room temperature
¾ cup (180 ml) unsweetened coconut milk (full-fat canned)
2 tablespoons (12 g) fresh lime zest, finely grated from about 3 limes
3 tablespoons (45 ml) fresh lime juice
1 cup (200 g) granulated sugar
½ cup (115 g) unsalted butter, melted, cooled slightly
¾ cup (100 g) whole raw almonds (halves or pieces)
For the lime syrup
1½ cups (300 g) granulated sugar
1 cup (240 ml) water
½ cup (120 ml) fresh lime juice
1 teaspoon (5 ml) vanilla extract
For topping
½ cup (45 g) unsweetened shredded coconut, toasted until golden

Equipment (10)

9×13-inch (23×33 cm) baking pan
Medium saucepan
Large mixing bowl
Whisk or electric mixer
Zester or fine grater
Citrus juicer or reamer
Small saucepan for syrup
Wooden spoon or spatula
Measuring cups and spoons
Knife for cutting

Steps

Before you start

Preheat oven to 350°F (175°C) and position a rack in the middle
Have all ingredients at room temperature for easier mixing
Measure out the lime juice and zest before you begin
Lightly oil or butter a 9×13-inch (23×33 cm) baking pan and set aside

1
Toast the topping coconutOven 350°F / 175°C
- Spread the ½ cup (45 g) shredded coconut for topping on a small baking sheet.
- Toast in the preheated 350°F (175°C) oven for 5–7 minutes, stirring halfway through, until light golden and fragrant.
- Transfer to a plate and set aside.
- Keep the oven at 350°F (175°C).
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Ready when: Coconut is light golden and fragrant
Tip: Watch closely—coconut burns quickly. Stir halfway through to ensure even toasting.
2
Combine dry ingredients
- In a large mixing bowl, whisk together the 2 cups (320 g) semolina, 1.5 cups (135 g) shredded coconut, 2 teaspoons (10 g) baking powder, and ½ teaspoon (3 g) salt until well combined and no lumps remain.
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Ready when: Mixture is evenly combined with no lumps
Tip: Whisk thoroughly to distribute the baking powder evenly—this ensures the cake rises uniformly.
3
Mix wet ingredients
- In a separate bowl, whisk together 1 cup (240 ml) yogurt, ¾ cup (180 ml) coconut milk, ½ cup (115 g) melted butter (cooled slightly), 1 cup (200 g) sugar, 2 tablespoons (12 g) lime zest, and 3 tablespoons (45 ml) lime juice until well combined and smooth.
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Ready when: Wet ingredients are smooth and sugar is dissolved
Tip: The melted butter should be cooled slightly so it doesn't cook the yogurt. Whisk until the sugar dissolves completely.
4
Combine wet and dry
- Pour the wet mixture into the dry ingredients and fold together gently but thoroughly with a spatula until just combined—the batter should be thick and uniform.
- Do not overmix.
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Ready when: No streaks of dry mixture remain; batter is uniform
Tip: Overmixing can make the cake tough. Stop as soon as the dry ingredients disappear.
5
Pour and score the cake
- Spread the batter evenly into the oiled 9×13-inch (23×33 cm) baking pan.
- Smooth the top with a spatula.
- Arrange the ¾ cup (100 g) whole almonds in a grid pattern on the surface, pressing them gently into the batter.
- Using a sharp knife, cut the cake into 12 equal pieces (roughly 3×4-inch / 7.5×10 cm diamonds or squares), cutting all the way through to the bottom so the syrup will penetrate each piece.
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Ready when: Cake is evenly spread, almonds are pressed in, and cuts go to the bottom of the pan
Tip: Scoring before baking ensures even syrup absorption and makes serving easier. Cut firmly through to the bottom.
6
Bake the cakeOven 350°F / 175°C
- Bake in the preheated 350°F (175°C) oven for 30–35 minutes, until the cake is golden brown on top and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- The cake should spring back slightly when gently pressed.
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Ready when: Golden brown on top; toothpick comes out clean or with a few moist crumbs; springs back when pressed
Tip: Don't overbake—the cake should still be slightly moist when it comes out, as it will absorb syrup. If the top browns too quickly, tent loosely with foil.
7
Make the lime syrup
- While the cake bakes, combine 1.5 cups (300 g) sugar, 1 cup (240 ml) water, and ½ cup (120 ml) lime juice in a small saucepan.
- Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves.
- Once dissolved, add 1 teaspoon (5 ml) vanilla extract and simmer gently for 5 minutes without stirring.
- The syrup should be clear and slightly thickened.
- Let it cool to room temperature.
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Ready when: Syrup is clear, sugar is fully dissolved, and it coats a spoon lightly
Tip: Timing is key—make the syrup while the cake bakes so it's ready right when the cake comes out. Cooling it slightly prevents it from immediately turning the cake soggy.
8
Soak the warm cake
- Remove the cake from the oven.
- Working quickly while the cake is still warm, slowly and evenly pour the cooled lime syrup over the hot cake, distributing it across all the pieces and into the cut lines.
- The cake will absorb the syrup.
- Let the cake cool in the pan for at least 15 minutes before serving.
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Ready when: Syrup is absorbed and distributed throughout the cake; cake is no longer steaming
Tip: Pouring warm syrup into a warm cake is crucial for absorption. If you wait until the cake cools, it won't absorb the syrup as well. Pour slowly and evenly to ensure every piece gets syrup.
9
Garnish and serve
- Once the cake is cooled slightly, scatter the toasted coconut generously over the top, pressing it lightly so it adheres.
- Serve at room temperature.
- Each piece will be tender, moist, and infused with lime flavor.
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Ready when: Toasted coconut is evenly distributed and adheres to the cake
Tip: Add the toasted coconut just before serving so it stays crispy and doesn't soften from the moisture in the cake.

Good to know

Tips

This recipe bridges Middle Eastern and Caribbean flavors—traditional namoura relies on semolina's delicate crumb, while coconut milk and lime add brightness and tropical richness.
The key to a perfectly moist namoura is timing: pour warm syrup into a warm cake. The heat helps the batter absorb the liquid without becoming soggy.
For deeper lime flavor, zest the limes before juicing them—you'll get more aromatic zest. Reserve the brightest zest for garnish if desired.
Toast the topping coconut separately (not in the main batter) so it stays crispy on top rather than becoming soft and dense.

Make ahead

You can bake the cake up to 2 days ahead—let it cool completely, cover it with plastic wrap, and store at room temperature. The flavors actually deepen after a day. Make and cool the syrup 3–4 hours ahead and store in an airtight container at room temperature. Toast the coconut topping up to 8 hours ahead and store in an airtight container. Assemble (syrup and topping) just before serving.

Storage & reheating

Store the finished cake, covered with plastic wrap or foil, at room temperature for up to 3 days—the cake stays moist. Refrigerate for up to 5 days in an airtight container; warm slices gently before serving if desired. The cake does not freeze well because of its syrup-soaked texture, though you can freeze the baked unsyrupped cake (before soaking) for up to 1 month, then thaw and soak with fresh syrup.

Substitutions

plain full-fat yogurt, at room temperature → Sour cream or Greek yogurt. Use the same amount; Greek yogurt will create a slightly denser, tangy cake. Sour cream works well but may need ¼ cup (60 ml) less liquid overall.
unsweetened shredded coconut → Finely ground almond flour or desiccated coconut. Almond flour will create a nuttier, denser cake; use the same weight. Desiccated coconut works identically to shredded and may absorb slightly more liquid.
fresh lime juice → Lemon juice or orange juice. Use the same amount. Lemon will make the cake more tart; orange will be milder and slightly sweet. Adjust the syrup's lime juice to match.
whole raw almonds (halves or pieces) → Pistachios, cashews, or pecan halves. Use the same weight. Pistachios or cashews will add a different flavor profile; pecans will be slightly more buttery. Blanched almonds look prettier but skinless versions work fine.