These Semolina Coconut Cakes are a delightful fusion of light, fluffy semolina and coconut, infused with aromatic cardamom. Baked to golden perfection and soaked in a fragrant orange blossom syrup, they offer a satisfying blend of texture and flavor. Top them with rich Chantilly cream for an extra touch of decadence. Perfect for any occasion, this recipe yields 8 mini loaves that are sure to impress.
Here’s What You’ll Need
For the Semolina Coconut Cakes:
- 115g unsalted butter, softened
- 110g sugar
- 300g wheat semolina
- 90g desiccated coconut
- 2 tsp baking powder
- 400ml milk
- 1 tsp ground cardamom
For the Syrup:
- 120g sugar
- 120ml water
- 1 tsp orange blossom water
For the Chantilly Cream:
- 125ml whipping cream
- 60g mascarpone cheese
- 40g icing sugar
- 1/2 tsp vanilla extract
Optional:
- Colorful almonds, for garnish
How to Prepare
1. Preheat and Prepare the Tray
Start by preheating your oven to 170°C (340°F). Prepare a mini loaf tray by lightly spraying it with baking spray or greasing it with butter. This ensures your cakes won’t stick.
2. Mix the Batter
In a large mixing bowl, beat together the butter and sugar until the mixture becomes light and fluffy—about 4-5 minutes. This is essential for creating a tender cake texture.
Next, add the semolina, baking powder, desiccated coconut, milk, and ground cardamom. Mix everything until the batter is smooth and well combined. The batter will be slightly thicker than traditional cake batter due to the semolina.
3. Fill and Bake
Divide the batter evenly among the mini loaf cups, filling each one about 3/4 full. This will allow the cakes to rise without overflowing. Bake the cakes for 25 minutes, or until a toothpick inserted into the center comes out clean.
4. Prepare the Orange Blossom Syrup
While the cakes are baking, it’s time to make the syrup. In a small saucepan, combine sugar, water, and orange blossom water. Bring the mixture to a gentle boil, stirring occasionally. Once it thickens slightly (about 5-7 minutes), remove it from heat. The syrup will infuse the cakes with moisture and a fragrant citrus flavor.
5. Soak the Cakes
As soon as the cakes come out of the oven, use a skewer to poke small holes in each one. Pour the warm syrup generously over the cakes, allowing it to seep into the holes. This step ensures the cakes are moist and flavorful. Let the cakes cool in the pan before transferring them to a wire rack.
6. Make the Chantilly Cream
In a chilled bowl, combine the whipping cream, mascarpone cheese, icing sugar, and vanilla extract. Whisk the mixture until soft peaks form. This luscious cream will add richness to the delicate cakes.
7. Decorate and Serve
Transfer the Chantilly cream to a piping bag fitted with your desired nozzle and frost the cooled cakes. Finish with a sprinkle of colorful almonds for a pop of color and crunch.
Enjoy these mini cakes as a luxurious dessert or an afternoon treat!
Tips for Success
- Room temperature ingredients: Ensure the butter is softened to room temperature before mixing for the best texture. Cold butter won’t blend as smoothly.
- Syrup consistency: Don’t overcook the syrup! It should be slightly thickened but still pourable.
- Chantilly cream tips: Whip the cream just until soft peaks form. Overwhipping can result in a grainy texture.
Storage and Serving Suggestions
- Storage: These cakes can be stored in an airtight container at room temperature for up to 2 days. If frosted with Chantilly cream, keep them in the fridge and enjoy within 3 days.
- Freezing: The cakes (without cream) freeze well. Wrap them individually in plastic wrap and store in the freezer for up to 2 months. Thaw at room temperature before serving.
- Serving: These cakes are perfect with a cup of tea or coffee. For an extra touch, serve with fresh berries or a drizzle of honey.
Troubleshooting
- Cakes too dry?: Be sure to add enough syrup after baking. The cakes should absorb it and stay moist.
- Cream not whipping?: Make sure your cream and bowl are cold before whipping. Warm cream won’t hold peaks as well.
This recipe balances the hearty texture of semolina with the lightness of coconut and the sweet, fragrant syrup. Whether you’re baking for a special event or just indulging in a treat at home, these mini loaves will make any moment a bit sweeter.
Semolina Coconut Cake Recipe
Ingredients
Semolina & Coconut Cakes
- 115 g unsalted butter
- 110 g sugar
- 300 g wheat semolina
- 90 g desiccated coconut
- 2 t baking powder
- 400 ml milk
- 1 t ground cardamom
Syrup
- 120 g sugar
- 120 ml water
- 1 t orange blossom
Chantilly Cream
- 125 ml whipping cream
- 60 g mascarpone cheese
- 40 g icing sugar
- ½ t vanilla extract
Instructions
Semolina & Coconut Cakes
- Preheat the oven to 170°C.
- Prepare a mini loaf tray with baking spray.
- In a large bowl, combine the sugar and butter. Mix for 4-5 minutes until light, pale, and fluffy.
- Add the semolina, baking powder, coconut, milk, and cardamom. Mix until well combined.
- Divide the batter equally into the loaf cups.
- Bake for 25 minutes.
Syrup
- While the cakes are in the oven, prepare the syrup.
- Combine the sugar, water, and orange blossom in a saucepan. Bring to a boil and let it thicken slightly.
- Once the cakes are baked, use a skewer to poke holes in them.
- Pour the syrup over the cakes and allow them to cool completely in the pan before transferring to a baking rack.
Chantilly Cream
- Whip the whipping cream, mascarpone cheese, icing sugar, and vanilla extract to soft peaks.
- Transfer the Chantilly cream to a piping bag and frost the cakes as desired.
- Sprinkle with colorful almonds for decoration.
Notes
- Make sure the cakes are fully cooled before removing them from the pan to avoid breaking.
- Chantilly cream should be piped just before serving to maintain freshness.
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