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

Scale

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)

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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