Coconut Semolina Syrup Cake

Recipe Categories : | Greek | Cakes | Coconut | MAIN INDEX |

Preparation Time : 30 minutes Cooking Time : 1 hour Serves : 6-8

Ingredients :

• 250g unsalted butter
• 1 cup caster sugar
• 3 eggs, lightly beaten
• 1 tspn vanilla essence
• 1 cup fine ground semolina
• ¾ cup desiccated coconut
• 1¼ cups self-raising flour
  for Lemon Syrup
• ¾ cup sugar
• 1 cup water
• 1 lemon, thinly sliced

Preparation and Cooking Instructions :

1. Preheat oven to moderate 180ºC. Brush a deep 23cm springform tin with melted butter or oil. Line base and sides with paper; grease paper. Using electric beaters, beat butter and sugar in small mixing bowl for 10 minutes. Add eggs gradually, beating thoroughly after each addition. Add essence and semolina; beat for 5 minutes.
2. Transfer mixture to large mixing bowl; add coconut. Using a metal spoon, fold in sifted flour. Stir until just combined and mixture is smooth.
3. Spoon mixture evenly into prepared tin; smooth surface. Bake 1 hour or until a skewer comes out clean when inserted in centre of cake. Pour cold syrup over hot cake in pan. When cold, remove paper. Serve cake with the lemon slices and cream.
4. To make Lemon Syrup : Combine sugar and water in small pan. Stir constantly over low heat until mixture boils and sugar has dissolved; add lemon. Bring to boil, reduce heat and simmer uncovered, without stirring 15 minutes