Coconut Rum Namoura

Name: Coconut Rum Namoura
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 16 servings
Cuisine: Middle Eastern
Ingredients: 2 cups (300 g) fine semolina; 1 cup (90 g) unsweetened shredded coconut; 1 cup (240 ml) plain full-fat yogurt; ¾ cup (150 g) granulated sugar; ½ cup (120 ml) ghee or refined coconut oil, melted; 1½ tsp (7 g) baking powder; ¼ tsp (1 g) fine sea salt; 1 tsp (5 ml) vanilla extract; ¾ cup (100 g) whole raw almonds, split in half lengthwise; 2 cups (400 g) granulated sugar; 2 cups (480 ml) water; ½ cup (120 ml) dark rum; 1 tsp (5 ml) vanilla extract (optional)

From the MyKitchenBank Kitchen

A Caribbean-inflected take on the classic Middle Eastern semolina cake: fine semolina and unsweetened coconut mixed into a yogurt-based batter, baked golden, then drenched with a warm rum-sweetened syrup. The result is tender, moist, and subtly boozy, with a crackly top studded with roasted almonds. Serve at room temperature with strong coffee or as a dessert after a light meal.

Prep: 15 min
Cook: 35 min
Wait: 40 min
Total: 1 hr 30 min
Makes: 16 pieces

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Steps

Before you start

Preheat the oven to 350°F (175°C)
Have all ingredients at room temperature, especially the yogurt and ghee
Prepare a 9×13-inch (23×33 cm) baking pan by lining with parchment paper or rubbing lightly with ghee

1
Mix dry ingredients
- In a large bowl, whisk together the fine semolina, unsweetened coconut, baking powder, and salt until evenly combined.
- This prevents clumping when you add the wet ingredients.
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Ready when: mixture is pale and uniform
Tip: Sift the baking powder if you notice any lumps—it ensures even rise.
2
Combine wet ingredients
- In another bowl or measuring cup, whisk together the yogurt, granulated sugar, melted ghee (or coconut oil), and vanilla extract until smooth and well blended.
- The mixture should be homogeneous with no streaks of unmixed ghee.
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Ready when: wet mixture is smooth and no visible ghee streaks remain
Tip: If your ghee has solidified even slightly, warm it gently so it blends smoothly without clumping.
3
Fold wet into dry
- Pour the wet mixture into the dry ingredients.
- Using a wooden spoon or whisk, fold gently but thoroughly until just combined—the batter should be thick, smooth, and free of dry pockets.
- Do not overmix; a few gentle folds are enough.
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Ready when: batter is smooth and no flour streaks visible
Tip: Overmixing develops gluten and makes the cake tough; stop as soon as you see no dry flour.
4
Spread batter and press almonds
- Pour the batter into the prepared 9×13-inch baking pan and smooth it into an even layer about ½ inch thick.
- Gently press the almond halves onto the surface in a neat pattern, spacing them evenly—aim for roughly 3 rows of 5 along the length.
- Do not push them deeply into the batter; they should rest on top.
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Ready when: batter is level and almonds are evenly distributed and lightly nestled on top
Tip: Split the almonds just before use so they don't dry out, and press them gently—if you bury them, they won't toast properly.
5
Bake the cakeOven 350°F / 175°C
- Place the pan in the preheated 350°F (175°C) oven.
- Bake for 30–35 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
- The cake should spring back lightly when touched and smell fragrant.
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Ready when: top is deep golden brown, toothpick has few moist crumbs, cake springs back lightly
Tip: If the almonds brown too quickly before the cake is done, loosely tent the pan with foil for the last 5–10 minutes.
6
Make the rum syrup
- While the cake bakes, combine the sugar and water in a medium saucepan over medium-high heat.
- Stir until the sugar dissolves, then bring to a gentle boil.
- Once boiling, remove from heat immediately.
- Stir in the dark rum and vanilla extract if using.
- Let the syrup cool for 5 minutes—it should still be quite warm when you pour it.
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Ready when: sugar is fully dissolved and syrup reaches a gentle boil
Tip: Remove from heat as soon as it boils—prolonged boiling will burn off the rum flavor. The syrup should be warm, not piping hot, to soak in properly.
7
Soak the cake
- Remove the cake from the oven.
- Let it cool in the pan for 2 minutes, then slowly and evenly pour the warm rum syrup over the entire surface.
- The cake will absorb it as it cools.
- Use all of the syrup, even if it looks glossy at first—it will be absorbed as the cake rests and cools.
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Ready when: all syrup has been poured over the cake
Tip: Pour slowly in a steady stream so the syrup soaks in evenly rather than pooling. Tilt and rotate the pan as needed.
8
Cool and cut
- Allow the namoura to cool completely in the pan at room temperature, about 30 minutes.
- Once cool, use a sharp knife to cut the cake into 16 pieces: make 3 long cuts lengthwise to create 4 strips, then make 4 cuts crosswise to divide each strip into 4 squares (or cut into diamond shapes if preferred).
- The cake should be moist and tender but hold together cleanly.
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Ready when: cake is at room temperature and cuts cleanly without crumbling
Tip: Wipe your knife between cuts with a damp cloth to keep edges neat. Cut while the cake is still in the pan for cleaner pieces.

Good to know

Tips

The key to tender namoura is not overmixing the batter. Fold gently and stop as soon as you see no dry flour—a few small lumps are fine and will cook out.
For a boozy kick without the rum, replace it with an equal amount of strong brewed coffee or espresso; use half the amount if using coffee and increase water to compensate for richness.
This cake is traditionally served at room temperature with strong coffee, tea, or as part of a Middle Eastern dessert spread. It pairs beautifully with fresh mint tea.
If you prefer less sweetness, reduce the syrup sugar to 1.5 cups (300 g). The cake will still be moist but less intensely sweet.

Make ahead

Namoura is best made 1–2 hours ahead so the syrup fully absorbs and the flavors meld. It can be made up to 1 day ahead and stored at room temperature, covered loosely.

Storage & reheating

Room temperature: covered loosely, up to 3 days. The cake will stay moist and tender. Refrigerator: up to 5 days, covered. Freezer: up to 1 month, wrapped tightly in plastic wrap and foil. Thaw at room temperature for 1–2 hours. No reheating needed; serve at room temperature.

Substitutions

dark rum → white rum or light rum. Use the same amount for a lighter, more delicate flavor. Amber rum also works beautifully.
dark rum → orange liqueur (e.g., Cointreau) or brandy. Omit the vanilla extract if using orange liqueur for a different flavor profile. Use ¼ cup liqueur and ¼ cup water if substituting.
whole raw almonds → pine nuts or blanched slivered almonds. Pine nuts offer a more traditional Middle Eastern flavor; slivered almonds spread more evenly. Use the same amount.
plain full-fat yogurt → sour cream or Greek yogurt. Greek yogurt will make the cake slightly denser. Use 1 cup (240 ml) of either; if using thick Greek yogurt, thin with 2 tablespoons milk.