Semolina Coconut Cake with Simple Syrup

Name: Semolina Coconut Cake with Simple Syrup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 1½ cups (300 g) granulated sugar; 1 cup (240 ml) water; 2 tablespoons (30 ml) fresh lemon juice; 1 tablespoon (15 ml) rose water; 1½ cups (240 g) fine semolina flour; 1 cup (90 g) unsweetened shredded coconut; 1½ teaspoons (7½ g) baking powder; 1 cup (200 g) granulated sugar; ½ cup (120 ml) neutral oil (vegetable, canola, or light olive oil); 1 cup (240 ml) plain full-fat yogurt, at room temperature; 1 teaspoon (5 ml) vanilla extract; ¼ teaspoon (1½ g) fine sea salt; 24 whole whole raw almonds

From the MyKitchenBank Kitchen

A fragrant, moist Middle Eastern semolina cake enriched with coconut and yogurt, then soaked in warm simple syrup infused with rose water and lemon. The cake has a tender crumb and is topped with whole almonds before baking. It's naturally dense yet delicate, best served at room temperature with coffee or tea.

Prep: 15 min
Cook: 35 min
Wait: 45 min
Total: 1 hr 35 min
Makes: One 9-inch (23 cm) round cake (12 slices)

Save to My Kitchen Jump to recipe

Steps

Before you start

Preheat oven to 350°F (175°C) for 15 minutes
Prepare the simple syrup first so it cools while the cake bakes
Use full-fat plain yogurt at room temperature for best texture
Have all ingredients measured and ready before mixing

1
Make the Simple Syrup
- In a medium saucepan, combine 1½ cups (300 g) sugar and 1 cup (240 ml) water.
- Bring to a boil over medium-high heat, stirring until sugar dissolves.
- Once boiling, stop stirring and simmer for 2 minutes.
- Remove from heat and stir in 2 tablespoons (30 ml) fresh lemon juice and 1 tablespoon (15 ml) rose water.
- Set aside to cool to room temperature—this will take about 20–25 minutes.
- The syrup should be completely cool before applying to the warm cake.
+ Show details− Hide details
Ready when: Syrup reaches a thin, pourable consistency; no crystals form on the sides of the pan
Tip: Cool the syrup completely before applying to the warm cake, or it will evaporate rather than absorb into the crumb
2
Prepare the PanOven 350°F / 175°C
- Preheat the oven to 350°F (175°C) for 15 minutes.
- Line a 9-inch (23 cm) round cake pan with parchment paper on the bottom and lightly oil or butter the sides.
+ Show details− Hide details
Tip: Parchment on the bottom makes removal easier; this cake is delicate and benefits from extra support
3
Mix Dry Ingredients
- In a medium mixing bowl, whisk together 1½ cups (240 g) fine semolina flour, 1 cup (90 g) unsweetened shredded coconut, 1½ teaspoons (7.5 g) baking powder, and ¼ teaspoon (1.5 g) fine sea salt.
- Set aside.
+ Show details− Hide details
Ready when: Mixture is evenly combined with no streaks of white flour or baking powder
Tip: Whisk well to distribute the baking powder evenly and avoid streaks in the batter
4
Combine Wet Ingredients
- In another bowl, whisk together 1 cup (200 g) granulated sugar, ½ cup (120 ml) neutral oil, and 1 cup (240 ml) plain full-fat yogurt at room temperature until smooth and well blended.
- Stir in 1 teaspoon (5 ml) vanilla extract.
+ Show details− Hide details
Ready when: Mixture is pale, smooth, and no streaks of oil remain visible
Tip: Use room-temperature yogurt so it blends smoothly without lumps; cold yogurt will create an uneven batter
5
Fold Together
- Add the wet mixture to the dry ingredients and fold gently with a wooden spoon until just combined.
- Do not overmix—the batter should look slightly rough with visible streaks okay.
- Overmixing toughens the cake.
+ Show details− Hide details
Ready when: Dry ingredients are just moistened; a few streaks of dry mix are acceptable
Tip: Fold gently and stop as soon as you see no large streaks of dry ingredient. Semolina cakes can become dense if overmixed
6
Transfer and Score
- Pour the batter into the prepared 9-inch (23 cm) cake pan and smooth the top with the back of a spoon.
- Using a fork or the tip of a knife, gently score the surface into 12 equal wedges or diamond shapes (don't cut all the way through, just mark the portions).
- Place one whole almond in the center of each wedge.
+ Show details− Hide details
Ready when: Surface is marked and almonds are evenly spaced
Tip: Scoring before baking helps the cake break cleanly along lines and makes serving easier; almonds prevent the surface from drying during baking
7
Bake the CakeOven 350°F / 175°C
- Bake in the preheated 350°F (175°C) oven for 32–35 minutes.
- The cake is done when the top is pale golden, the center springs back when lightly pressed, and a fork inserted in the middle comes out moist but not raw (a few moist crumbs are fine, but batter should not run).
- The edges should pull slightly away from the sides of the pan.
+ Show details− Hide details
Ready when: Top is pale golden; cake springs back when pressed; fork comes out mostly clean with moist crumbs; edges pull from pan
Tip: Do not overbake—this cake is meant to be moist. The residual heat and syrup will add moisture, so remove it while still slightly underbaked in the center
8
Apply the Syrup
- As soon as the cake comes out of the oven, slowly and evenly pour the cooled simple syrup over the entire hot cake surface.
- Pour in a thin stream, allowing it to soak in gradually.
- Use all the syrup—it will be absorbed by the warm cake.
- Let the cake rest in the pan for 10 minutes while still warm.
+ Show details− Hide details
Ready when: All syrup is absorbed; cake surface no longer looks wet but feels slightly tacky
Tip: The contrast between hot cake and cool syrup creates the signature texture; pour slowly so the syrup soaks in evenly rather than pooling
9
Cool and Serve
- Gently turn the cake out onto a wire cooling rack (parchment side up) and cool completely to room temperature, about 20–30 minutes.
- Once cool, invert onto a serving plate so the almond-topped side faces up.
- Cut along the scored lines and serve at room temperature.
+ Show details− Hide details
Ready when: Cake is completely cool to the touch and holds its shape firmly
Tip: This cake is best served at room temperature, as chilling firms it too much. It will stay moist for several days in storage

Good to know

Tips

Semolina flour is coarser than all-purpose flour and creates the signature grainy, tender texture of this cake. Do not substitute all-purpose flour without adjusting liquid ratios—you may need slightly less yogurt
Rose water is potent; use only a tablespoon or the syrup will taste soapy. Quality matters here—look for bottles labeled 'pure rose water' with no additives or alcohol
This cake is naturally gluten-free if you use certified gluten-free semolina. The coconut and oil base supports structure well without all-purpose flour
Serve this cake at room temperature with strong coffee, mint tea, or thick yogurt on the side for an authentic Middle Eastern experience

Make ahead

Prepare the simple syrup up to 1 day ahead and store it in an airtight container at room temperature. Mix the dry ingredients and store in an airtight container for up to 2 days. Bake the cake the day you plan to serve it for best flavor and texture.

Storage & reheating

Room temperature: Covered with plastic wrap or in an airtight container for up to 4 days. Refrigerator: In an airtight container for up to 6 days (the cake will firm up slightly but remain moist). Freezer: Wrap tightly in plastic wrap and aluminum foil for up to 3 months. Thaw at room temperature for 2–3 hours before serving. Do not refrigerate or freeze once syrup is applied; the texture changes noticeably.

Substitutions

unsweetened shredded coconut → Unsweetened ground almonds (almond flour) or finely grated zucchini. Use the same weight (90 g). Ground almonds will make the cake slightly nuttier and denser; zucchini keeps it moist but adds a subtle vegetable note
rose water → Orange blossom water or an extra ½ teaspoon vanilla extract. Rose water is traditional and adds floral aromatics. Orange blossom water is a common alternative with citrus notes. Vanilla is a neutral backup if neither is available
neutral oil (vegetable, canola, or light olive oil) → Melted coconut oil or melted butter. Coconut oil amplifies the coconut flavor; butter adds richness but will make the cake slightly denser
whole raw almonds → Whole pine nuts, halved pistachios, or whole blanched hazelnuts. Any whole nut works; use the same amount. Pistachios add a pop of color and earthiness