Semolina Coconut Cake Recipe
This delightful Semolina Coconut Cake is a tender, sweet treat made with semolina, desiccated coconut, and fragrant cardamom. Finished with a delicate syrup and topped with fluffy Chantilly cream, it's the perfect dessert for any occasion. Each mini loaf is soft, moist, and full of flavor, making it a perfect bite-sized indulgence.
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.