Thank you so much for stopping by today—I’m thrilled to share this cozy, coconut-kissed dessert from my kitchen to yours.
This moist coconut semolina cake has everything I crave in a comforting, no-fuss bake: a delicate crumb, the sweet fragrance of coconut milk, and that hint of chewiness from semolina that makes each bite utterly addictive. Oh, and that toasty shredded coconut on top? Chef’s kiss!
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Overview of Recipe Content
This recipe is a modern twist on a classic semolina cake (think basbousa, revani, or even namoura), infused with coconut for a tropical spin. It’s a dreamy choice for:
- Afternoon tea
- Brunch gatherings
- Simple weekday desserts
- Spring and summer potlucks
Why You’ll Love This Cake
- It’s easy—no mixer needed!
- Super moist, tender crumb thanks to coconut milk and oil
- Naturally golden from semolina (no food coloring!)
- Lightly sweet and fragrant
- Easily dairy-free and vegetarian
What It Tastes Like
Imagine a sponge cake with a slightly nutty texture, rich coconut flavor, and a golden, almost custardy base. It’s soft, slightly chewy, and just the right amount of sweet. The shredded coconut topping toasts up beautifully in the oven, adding a subtle crunch that’s just divine.
Ingredient List
- 1 cup semolina
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup coconut milk
- ¼ cup shredded coconut (for topping)
Tools You’ll Need
- Medium mixing bowls
- Whisk
- 8×8-inch baking pan or loaf tin
- Rubber spatula
- Oven
Suggested Substitutions & Additions
- No coconut milk? Use whole milk or almond milk.
- Add-ins: A handful of chopped pistachios or a drizzle of honey over the top post-baking.
- Gluten-free? Swap all-purpose flour with a gluten-free 1:1 flour blend.
How to Make Moist Coconut Semolina Cake
This is the kind of cake I make when I want something special without pulling out every bowl in the kitchen. Let me walk you through:
Step-by-Step
- Preheat your oven to 350°F (175°C). Grease your baking dish with oil or line it with parchment paper.
- Whisk together the dry ingredients—semolina, flour, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and sugar until pale and frothy (you can use a whisk, no need for a mixer).
- Add oil, vanilla, and coconut milk to the wet mixture and mix until combined.
- Gradually fold the dry ingredients into the wet, being careful not to overmix. The batter will be thick but pourable.
- Pour into your prepared pan and smooth the top.
- Sprinkle shredded coconut on top for that golden, toasty finish.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool slightly before slicing. Enjoy warm or at room temp.
What to Serve with Moist Coconut Semolina Cake
This cake pairs beautifully with:
- A warm cup of chai or herbal tea
- Fresh mango slices or berries
- A dollop of whipped cream or Greek yogurt
- Drizzle of honey or rose syrup for extra flair
Tips for Making It Perfect
- Don’t skip the coconut milk—it adds richness and depth.
- Let it rest after baking—semolina cakes get more tender as they cool.
- For a richer flavor, toast the shredded coconut lightly before topping the cake.
Storage Instructions
- Room Temp: Store in an airtight container for up to 3 days.
- Fridge: Keeps well for up to a week. Warm slices slightly before serving.
- Freezer: Wrap individual slices tightly and freeze for up to 2 months.
General Information
This cake draws inspiration from Mediterranean and Middle Eastern semolina-based desserts. I grew up seeing variations at family potlucks—each one a little different. My version leans simple and modern, with a nod to the tropical thanks to the coconut milk.
Frequently Asked Questions
Can I make this cake vegan?
Yes! Use a flax egg (1 tbsp flaxseed + 3 tbsp water) and a plant-based milk alternative.
Can I double the recipe?
Absolutely. Use a 9×13 pan and increase baking time to 40–45 minutes.
Do I have to use shredded coconut on top?
Nope! It adds texture, but the cake is still lovely without it.
What’s the difference between semolina and regular flour?
Semolina is coarser and adds a slightly nutty bite—perfect for a rustic cake like this.
Conclusion
Whether you’re baking for a celebration or just treating yourself midweek, this moist coconut semolina cake brings sunshine and sweetness to any table. It’s a cake you’ll come back to, slice after slice.
Love coconut? Don’t miss these other delightful recipes:
- Fluffy Coconut Pancakes
- Coconut Macaroons with Chocolate Drizzle
- Vegan Coconut Banana Bread
- Toasted Coconut Granola
Interactive Elements
Tried this recipe? I’d love to hear how it turned out for you! Leave a comment below or tag me on Pinterest @poulefrecipe so I can see your lovely creations!
Nutritional Information
| Calories | Protein | Carbs | Fat | Sugar | Fiber |
|---|---|---|---|---|---|
| ~250 | 4g | 30g | 12g | 16g | 1g |
The Best-Ever Moist Coconut Semolina Cake (Simple & Irresistible!)
- Total Time: 45 minutes
- Yield: 9 slices 1x
- Diet: Vegetarian
Description
A soft, moist semolina cake infused with coconut milk and topped with toasty shredded coconut. This tender, easy-to-make dessert is perfect for tea time, brunch, or a cozy sweet treat.
Ingredients
1 cup semolina
½ cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup sugar
2 large eggs
½ cup vegetable oil
1 tsp vanilla extract
½ cup coconut milk
¼ cup shredded coconut (for topping)
Instructions
Preheat oven to 350°F (175°C). Grease an 8×8-inch pan or line with parchment paper.
In a bowl, mix semolina, flour, baking powder, baking soda, and salt.
In another bowl, whisk eggs and sugar until light and frothy.
Add oil, vanilla, and coconut milk to the egg mixture; stir well.
Fold dry ingredients into the wet mix until just combined.
Pour batter into prepared pan and smooth the top.
Sprinkle shredded coconut evenly on top.
Bake for 30–35 minutes or until golden and a toothpick comes out clean.
Cool in pan before slicing and serving.
Notes
For a dairy-free version, use almond or oat milk instead of coconut milk.
Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Add chopped nuts or a drizzle of honey post-baking for extra flavor.
- Prep Time: 10
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
