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Coconut semolina cake: recipe illustration
Snacks & baking

Coconut semolina cake

A soft cake made with fine semolina and grated coconut, flavoured with coconut milk. Its texture is dense and moist, with a lightly golden top, and it keeps for several days.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

461 kcal per serving

Protein
7.8 g
Carbohydrates
39.6 g
of which sugars
21 g
Fat
29.2 g
of which saturated fat
22.2 g
Fiber
3.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C and butter a 22 cm round tin.
  2. In a bowl, mix the semolina, grated coconut, baking powder and salt.
  3. In another bowl, whisk the eggs with the sugar until the mixture turns slightly pale.
  4. Add the coconut milk and melted butter to the egg mixture, then gradually fold in the dry ingredients until you have a smooth batter.
  5. Pour into the tin and bake for 35 to 40 minutes, until the top is golden and a knife inserted comes out dry. Let it cool slightly before turning out.

Variations and tips

Lime version. Add the zest of one lime to the batter for a brighter note.

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Original Ecomely recipe.