Semolina and Coconut Cake

The semolina and coconut cake is a simple dessert to prepare and very fragrant. The combination of the exotic taste of coconut and the special texture of semolina makes this sweet a unique experience. Here is the recipe:

Ingredients

• 200 g of fine semolina
• 100 g of coconut flour (grated coconut)
• 200 g of granulated sugar
• 100 g of soft butter
• 4 eggs
• 1 packet of baking powder
• 250 ml of milk
• Grated zest of 1 lemon
• A pinch of salt

Preparation

1. Preheat the oven to 180 degrees C and butter and flour a cake pan or line it with parchment paper.
2. In a bowl, cream the soft butter with the granulated sugar until you have a frothy and light mixture.
3. Separate the yolks from the whites and add the yolks one at a time to the butter and sugar mixture, making sure to incorporate them well before adding the next.
4. Add the sieved semolina, coconut flour, and baking powder, alternating with the milk in small quantities, mixing well to avoid lumps.
5. Flavor the mixture with grated lemon zest and a pinch of salt.
6. In another bowl, beat the egg whites until stiff and gently fold them into the mixture with movements from the bottom up to avoid deflating them.
7. Pour the mixture into the prepared pan and level it with a spatula.
8. Bake for about 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
9. Allow the cake to cool before unmolding it, and if you wish, sprinkle it with additional coconut flour before serving.

Curiosity

Coconut flour, in addition to giving an exotic taste, gives the dessert a soft and moist texture that is pleasing to the palate. Moreover, coconut is rich in fiber and nutritional properties. This cake is ideal to accompany tea or coffee and can also be filled or soaked with syrups to make it even more indulgent.